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Chemical fingerprints of Raki: a traditional distilled alcoholic beverage

MakaleAçık ErişimScopus SJRQ2

Özet

Fourteen brands of commercial Raki samples were analysed chemically and compared with two samples produced in a local distillery, according to traditional methods, to determine whether the raw materials ( grape or raisin) and distillation practices result in distinguishable chemical fingerprints in the final product. The samples were analysed with respect to the content of trans- anethol, methyl alcohol, ethyl alcohol, higher alcohols and other volatiles, using gas chromatography. Principal component analysis showed that chemometric analysis could be used to distinguish between traditional and flavoured Raki products. Copyright (C) 2013 The Institute of Brewing & Distilling

Anahtar Kelimeler

distilled alcoholic beverageflavoured alcoholic beveragetraditional alcoholic beveragespiritRakiprincipalcomponent analysis
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/munzur/4727Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.1002/jib.75Yayıncı resmi DOI adresi
İndeks kayıtları
Web of ScienceWeb of Science
Kaydın indeks veri tabanlarındaki sayfası (aktarımda alınan kayıt numarasıyla). Erişim, indeksin kendi koşullarına bağlıdır.
Atıflar
WoS
7
OpenAlex
11
Her kaynağın kendi saydığı toplam atıf; aktarım ve zenginleştirme sırasında alındı.
Tam Kayıt
AlanDeğerDil
dc.contributor.authorGueven, Alper
dc.date.accessioned2026-10-28T15:03:40.204925792Z
dc.date.available2026-10-28T15:03:40.204925792Z
dc.date.issued2013
dc.description.abstractFourteen brands of commercial Raki samples were analysed chemically and compared with two samples produced in a local distillery, according to traditional methods, to determine whether the raw materials ( grape or raisin) and distillation practices result in distinguishable chemical fingerprints in the final product. The samples were analysed with respect to the content of trans- anethol, methyl alcohol, ethyl alcohol, higher alcohols and other volatiles, using gas chromatography. Principal component analysis showed that chemometric analysis could be used to distinguish between traditional and flavoured Raki products. Copyright (C) 2013 The Institute of Brewing & Distilling
dc.identifier.doi10.1002/jib.75
dc.identifier.eissn2050-0416
dc.identifier.endpage132
dc.identifier.issn0046-9750
dc.identifier.issue3
dc.identifier.startpage126
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/munzur/4727
dc.identifier.volume119
dc.identifier.wosWOS:000327665800007
dc.language.isoen
dc.publisherINST BREWING
dc.relation.ispartofJOURNAL OF THE INSTITUTE OF BREWING
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectdistilled alcoholic beverage
dc.subjectflavoured alcoholic beverage
dc.subjecttraditional alcoholic beverage
dc.subjectspirit
dc.subjectRaki
dc.subjectprincipal
dc.subjectcomponent analysis
dc.subject.classificationFood Science & Technology
dc.subject.otherVOLATILE COMPOSITION
dc.subject.otherGRAPE POMACE
dc.titleChemical fingerprints of Raki: a traditional distilled alcoholic beverage
dc.typeArticle
rdl.citation.openalex11
rdl.citation.wos7
rdl.oa.statusgold
rdl.oa.urlhttps://doi.org/10.1002/jib.75
rdl.scopus.quartileQ2
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)