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Serkan Selli - One of the best experts on this subject based on the ideXlab platform.
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Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry
Flavour and Fragrance Journal, 2006Co-Authors: Ebru Kafkas, Serkan Selli, Turgut Cabaroglu, Anil Bozdogan, Semra Paydas, Mine Kürkçüoğlu, Kemal Hüsnü Can BaşerAbstract:Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (Ethyl hexanoate, Ethyl Octanoate, octyl acetate, mEthyl decanoate, Ethyl-9-decanoate, Ethyl decanoate, Ethyl cinnamate and Ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, Ethyl hexanoate, hexyl acetate, Ethyl Octanoate, Ethyl-9-decenoate, Ethyl decanoate and Ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME.
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Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques
Chemistry of Natural Compounds, 2005Co-Authors: Turgut Cabaroglu, Ebru Kafkas, Serkan Selli, Mine Kürkçüoğlu, A. Canbas, Kemal Hüsnü Can BaşerAbstract:Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, Ethyl decanoate, Ethyl Octanoate, Ethyl hexanoate, and 3-mEthylbutyl acetate were found to be dominant.
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Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction
Flavour and Fragrance Journal, 2004Co-Authors: Serkan Selli, Ebru Kafkas, Turgut Cabaroglu, Mine Kürkçüoğlu, Kemal Hüsnü Can Başer, Betül Demirci, Ahmet CanbaşAbstract:The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS-SPME technique showed a higher sensitivity than Im-SPME. The major constituents found in wine volatiles using HS-SPME were Ethyl Octanoate, Ethyl decanoate, isoamyl alcohol, Ethyl hexanoate and isoamyl acetate, respectively. Copyright © 2004 John Wiley & Sons, Ltd.
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Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia
Food Chemistry, 2004Co-Authors: Serkan Selli, Turgut Cabaroglu, Canan Nurgel, Hüseyin Erten, Ahmet Canbaş, Jean-paul Lepoutre, Ziya GünataAbstract:Volatile composition of red wines made from cv. Kalecik Karasι, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatography–flame ionisation detection (GC/FID) and gas chromatography–mass spectrometry (GC/MS). Seventy-eight aroma compounds were identified. Isoamyl alcohol, Ethyl hexanoate, Ethyl Octanoate, Ethyl decanoate, isoamyl acetate, 2-phenyl ethanol and octanoic acid were potent aroma compounds on the basis of gas chromatography/olfactometry (GC/O) analysis and odour activity values (OAVS).
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Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape
Journal of the Institute of Brewing, 2002Co-Authors: Canan Nurgel, Turgut Cabaroglu, Hüseyin Erten, Ahmet Canbaş, Serkan SelliAbstract:The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC-FID and GC-MS, respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, Ethyl Octanoate and Ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations.
Xiangyang Liu - One of the best experts on this subject based on the ideXlab platform.
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densities and viscosities of mixtures of mEthyl dodecanoate Ethyl Octanoate at pressures up to 15 mpa
Journal of Chemical & Engineering Data, 2018Co-Authors: Xiangyang Liu, Feng Yang, Tianwang Lai, Chenyang ZhuAbstract:Blending mEthyl ester biodiesel and Ethyl ester biodiesel can improve the properties of biodiesel. The densities and viscosities of the mixtures of mEthyl dodecanoate plus Ethyl Octanoate with vari...
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Densities and Viscosities of Mixtures of MEthyl Dodecanoate + Ethyl Octanoate at Pressures up to 15 MPa
Journal of Chemical & Engineering Data, 2018Co-Authors: Xiangyang Liu, Feng Yang, Tianwang Lai, Chenyang ZhuAbstract:Blending mEthyl ester biodiesel and Ethyl ester biodiesel can improve the properties of biodiesel. The densities and viscosities of the mixtures of mEthyl dodecanoate plus Ethyl Octanoate with vari...
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Isobaric Molar Heat Capacity of Ethyl Octanoate and Ethyl Decanoate at Pressures up to 24 MPa
Journal of Chemical & Engineering Data, 2018Co-Authors: Chenyang Zhu, Feng Yang, Xiangyang LiuAbstract:The isobaric molar heat capacities of Ethyl Octanoate and Ethyl decanoate were determined at T = 294–354 K and p = 0.1–24 MPa. The measurements were conducted by a flow calorimeter. The measured results were in good agreements with several available experimental data at atmosphere pressure and the calculated results at high pressure in literatures. Furthermore, a fitting equation was presented to calculate the Cp of Ethyl Octanoate and Ethyl decanoate. The maximum absolute relative deviations between experimental results and calculated data are lower than 0.4%.
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Densities and Viscosities of Ethyl Heptanoate and Ethyl Octanoate at Temperatures from 303 to 353 K and at Pressures up to 15 MPa
Journal of Chemical & Engineering Data, 2017Co-Authors: Xiangyang Liu, Tianwang Lai, Xudong Guo, Wei Dong, Tansu Shang, Weiping YangAbstract:The densities and viscosities of Ethyl heptanoate and Ethyl Octanoate were measured at temperatures ranging from 303 to 353 K and at pressures ranging from 0.1 to 15 MPa. The expanded uncertainties of density and the relative expanded uncertainty of viscosity are better than 5 kg·m–3 and 0.015, respectively. Experimental results show that the densities and viscosities of the two fatty acid Ethyl esters increase with the increasing pressure and decrease with the increasing temperature. The density data were correlated using the Tait equation, and the viscosity data were correlated using the Andrade–Tait model. The average absolute relative deviations between the experimental data and the calculated results for the densities and viscosities were less than 0.03% and 0.47%, respectively.
Turgut Cabaroglu - One of the best experts on this subject based on the ideXlab platform.
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Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry
Flavour and Fragrance Journal, 2006Co-Authors: Ebru Kafkas, Serkan Selli, Turgut Cabaroglu, Anil Bozdogan, Semra Paydas, Mine Kürkçüoğlu, Kemal Hüsnü Can BaşerAbstract:Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (Ethyl hexanoate, Ethyl Octanoate, octyl acetate, mEthyl decanoate, Ethyl-9-decanoate, Ethyl decanoate, Ethyl cinnamate and Ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, Ethyl hexanoate, hexyl acetate, Ethyl Octanoate, Ethyl-9-decenoate, Ethyl decanoate and Ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME.
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Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques
Chemistry of Natural Compounds, 2005Co-Authors: Turgut Cabaroglu, Ebru Kafkas, Serkan Selli, Mine Kürkçüoğlu, A. Canbas, Kemal Hüsnü Can BaşerAbstract:Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, Ethyl decanoate, Ethyl Octanoate, Ethyl hexanoate, and 3-mEthylbutyl acetate were found to be dominant.
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Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction
Flavour and Fragrance Journal, 2004Co-Authors: Serkan Selli, Ebru Kafkas, Turgut Cabaroglu, Mine Kürkçüoğlu, Kemal Hüsnü Can Başer, Betül Demirci, Ahmet CanbaşAbstract:The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS-SPME technique showed a higher sensitivity than Im-SPME. The major constituents found in wine volatiles using HS-SPME were Ethyl Octanoate, Ethyl decanoate, isoamyl alcohol, Ethyl hexanoate and isoamyl acetate, respectively. Copyright © 2004 John Wiley & Sons, Ltd.
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Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia
Food Chemistry, 2004Co-Authors: Serkan Selli, Turgut Cabaroglu, Canan Nurgel, Hüseyin Erten, Ahmet Canbaş, Jean-paul Lepoutre, Ziya GünataAbstract:Volatile composition of red wines made from cv. Kalecik Karasι, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatography–flame ionisation detection (GC/FID) and gas chromatography–mass spectrometry (GC/MS). Seventy-eight aroma compounds were identified. Isoamyl alcohol, Ethyl hexanoate, Ethyl Octanoate, Ethyl decanoate, isoamyl acetate, 2-phenyl ethanol and octanoic acid were potent aroma compounds on the basis of gas chromatography/olfactometry (GC/O) analysis and odour activity values (OAVS).
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Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape
Journal of the Institute of Brewing, 2002Co-Authors: Canan Nurgel, Turgut Cabaroglu, Hüseyin Erten, Ahmet Canbaş, Serkan SelliAbstract:The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC-FID and GC-MS, respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, Ethyl Octanoate and Ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations.
Kemal Hüsnü Can Başer - One of the best experts on this subject based on the ideXlab platform.
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Short communication Head-space volatiles of GEthyllis afra and G. ciliaris fruits ("kukumakranka")
2008Co-Authors: Guy P.p. Kamatou, Alvaro Viljoen, T. Őzek, Kemal Hüsnü Can BaşerAbstract:The head-space volatiles of GEthyllis afra and G. ciliaris fruits collected in the South Western Cape Province of South Africa were analysed by solid phase micro-extraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Twenty-nine compounds were characterized in the fruit of G. ciliaris representing 96.5% of the total composition. Major compounds include pentacosane (19.2%); Ethyl Octanoate (18.0%); Ethyl isovalerate (11.7%); Ethyl hexanoate (9.1%) and Ethyl benzoate (7.4%). These compounds may be the major contributors to the fruity-sweet odour of G. ciliaris. Forty-three compounds were identified in the fruit of G. afra representing 87.9% of the total composition with α-pinene (11.2%), n-butyl n-butyrate (8.5%), isoamyl acetate (8.1%), β-pinene (6.4%) and 2-mEthylbutyl butyrate (5.8%) as main constituents. These major constituents may impart the banana/piney/fruity odours associated with the G. afra. The compounds identified in the volatiles of the two fruits in amounts greater than 1% include Ethyl butyrate, Ethyl isovalerate, isobutyl 3-mEthyl butyrate, Ethyl Octanoate and Ethyl benzoate. © 2008 SAAB. Published by Elsevier B.V. All rights reserved.
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Head-space volatiles of GEthyllis afra and G. ciliaris fruits (“kukumakranka”)
South African Journal of Botany, 2008Co-Authors: Guy P.p. Kamatou, Alvaro Viljoen, T. Őzek, Kemal Hüsnü Can BaşerAbstract:Abstract The head-space volatiles of GEthyllis afra and G. ciliaris fruits collected in the South Western Cape Province of South Africa were analysed by solid phase micro-extraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Twenty-nine compounds were characterized in the fruit of G. ciliaris representing 96.5% of the total composition. Major compounds include pentacosane (19.2%); Ethyl Octanoate (18.0%); Ethyl isovalerate (11.7%); Ethyl hexanoate (9.1%) and Ethyl benzoate (7.4%). These compounds may be the major contributors to the fruity-sweet odour of G. ciliaris . Forty-three compounds were identified in the fruit of G. afra representing 87.9% of the total composition with α-pinene (11.2%), n -butyl n -butyrate (8.5%), isoamyl acetate (8.1%), β-pinene (6.4%) and 2-mEthylbutyl butyrate (5.8%) as main constituents. These major constituents may impart the banana/piney/fruity odours associated with the G. afra . The compounds identified in the volatiles of the two fruits in amounts greater than 1% include Ethyl butyrate, Ethyl isovalerate, isobutyl 3-mEthyl butyrate, Ethyl Octanoate and Ethyl benzoate.
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Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry
Flavour and Fragrance Journal, 2006Co-Authors: Ebru Kafkas, Serkan Selli, Turgut Cabaroglu, Anil Bozdogan, Semra Paydas, Mine Kürkçüoğlu, Kemal Hüsnü Can BaşerAbstract:Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (Ethyl hexanoate, Ethyl Octanoate, octyl acetate, mEthyl decanoate, Ethyl-9-decanoate, Ethyl decanoate, Ethyl cinnamate and Ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, Ethyl hexanoate, hexyl acetate, Ethyl Octanoate, Ethyl-9-decenoate, Ethyl decanoate and Ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME.
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Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques
Chemistry of Natural Compounds, 2005Co-Authors: Turgut Cabaroglu, Ebru Kafkas, Serkan Selli, Mine Kürkçüoğlu, A. Canbas, Kemal Hüsnü Can BaşerAbstract:Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, Ethyl decanoate, Ethyl Octanoate, Ethyl hexanoate, and 3-mEthylbutyl acetate were found to be dominant.
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Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction
Flavour and Fragrance Journal, 2004Co-Authors: Serkan Selli, Ebru Kafkas, Turgut Cabaroglu, Mine Kürkçüoğlu, Kemal Hüsnü Can Başer, Betül Demirci, Ahmet CanbaşAbstract:The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS-SPME technique showed a higher sensitivity than Im-SPME. The major constituents found in wine volatiles using HS-SPME were Ethyl Octanoate, Ethyl decanoate, isoamyl alcohol, Ethyl hexanoate and isoamyl acetate, respectively. Copyright © 2004 John Wiley & Sons, Ltd.
Chenyang Zhu - One of the best experts on this subject based on the ideXlab platform.
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densities and viscosities of mixtures of mEthyl dodecanoate Ethyl Octanoate at pressures up to 15 mpa
Journal of Chemical & Engineering Data, 2018Co-Authors: Xiangyang Liu, Feng Yang, Tianwang Lai, Chenyang ZhuAbstract:Blending mEthyl ester biodiesel and Ethyl ester biodiesel can improve the properties of biodiesel. The densities and viscosities of the mixtures of mEthyl dodecanoate plus Ethyl Octanoate with vari...
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Densities and Viscosities of Mixtures of MEthyl Dodecanoate + Ethyl Octanoate at Pressures up to 15 MPa
Journal of Chemical & Engineering Data, 2018Co-Authors: Xiangyang Liu, Feng Yang, Tianwang Lai, Chenyang ZhuAbstract:Blending mEthyl ester biodiesel and Ethyl ester biodiesel can improve the properties of biodiesel. The densities and viscosities of the mixtures of mEthyl dodecanoate plus Ethyl Octanoate with vari...
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Isobaric Molar Heat Capacity of Ethyl Octanoate and Ethyl Decanoate at Pressures up to 24 MPa
Journal of Chemical & Engineering Data, 2018Co-Authors: Chenyang Zhu, Feng Yang, Xiangyang LiuAbstract:The isobaric molar heat capacities of Ethyl Octanoate and Ethyl decanoate were determined at T = 294–354 K and p = 0.1–24 MPa. The measurements were conducted by a flow calorimeter. The measured results were in good agreements with several available experimental data at atmosphere pressure and the calculated results at high pressure in literatures. Furthermore, a fitting equation was presented to calculate the Cp of Ethyl Octanoate and Ethyl decanoate. The maximum absolute relative deviations between experimental results and calculated data are lower than 0.4%.