A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

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dc.authoridYABACI KARAOGLAN, Selin/0000-0002-9695-6167
dc.contributor.authorYabaci Karaoglan, Selin
dc.contributor.authorCabaroglu, Turgut
dc.date.accessioned2025-01-06T17:43:45Z
dc.date.available2025-01-06T17:43:45Z
dc.date.issued2020
dc.description.abstractThis study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (Izmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with MS, respectively. The Menderes terroir has higher amounts of terpene and C6 compounds which are varietal aroma compounds. The total phenolic content in the Menderes terroir is higher than in the Kemaliye terroir. Trans-caftaric acid was the most abundant phenolic compound According to the statistical results, most of the compounds were affected by both vintage and terroir; however, the effect of vintage seems to be more significant.
dc.description.sponsorshipCukurova University Scientific Research Projects Unit [ZF2012 D.13]; Scientific and Technical Research Council of Turkey (TUBITAK) [112O832]
dc.description.sponsorshipThe authors would like to thank the Cukurova University Scientific Research Projects Unit (Project Number: ZF2012 D.13) and The Scientific and Technical Research Council of Turkey (TUBITAK-Project No. 112O832) for their financial support of this research and the Kavaklidere Wine Company for providing samples.
dc.identifier.doi10.1590/fst.21819
dc.identifier.endpage853
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85095603136
dc.identifier.scopusqualityN/A
dc.identifier.startpage844
dc.identifier.urihttps://doi.org/10.1590/fst.21819
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2771
dc.identifier.volume40
dc.identifier.wosWOS:000582798500011
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectMuscat of Bornova
dc.subjectmuscat wine
dc.subjectphenolics
dc.subjectterroir
dc.subjectvolatiles
dc.titleA comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
dc.typeArticle

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