Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions

Abstract

BackgroundRaisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference of consumers. To our knowledge, this is one of the first studies concerning the analysis of volatile compounds in raisin. The goal of this study was to compare volatile composition of Gök Üzüm (Vitis vinifera L.) raisins produced from grapes dried before the application of two pre-treatments solutions: wood ash (WA) and potassium carbonate (K2CO3).ResultsGök Üzüm raisins produced from grapes dipped into the WA solution presented higher contents of most of the studied volatile compounds (including the total contents of C6 compounds, alcohols, benzenoids, esters, aldehydes, terpenes and C13 norisoprenoids) and lower contents of (Z)-2-hexenol and 2-hexenoic acid than the raisins produced from grapes dipped into K2CO solutions. Gök Üzüm raisins were characterized by fruity, floral and grass aromas according to their odor activity values. Drying Gök Üzüm grapes after the treatment of WA solutions promotes a higher aromatic composition compared to K2CO solutions.ConclusionThese findings can greatly assist raisin producers in deciding which dipping solution to use before using a dipping solution to dry the grapes.Graphical