Gueven, Alper

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

AtıfWoS7·OpenAlex11

İncele