Research on the fundamental volatile components of Turkish rakies

In this study, Adana, Hatay and of illegally produced in the provinces of İçel strangulation of raki, the general composition and basic volatile compounds were determined and suitability to the Turkish Food Codex were investigated. Basic volatile compounds (acetaldehyde, methyl acetate, ethyl acetate, acetal, 1-propanol, 2-methyl-1-propanol, 1-butanol, 2-methyl-1-butanol and 3-methyl-1-butanol, trans anetol and estragol ) gas chromatography-flame ionization detector was used was determined according to the European Union Reference Analysis Methods.According to the results of analysis of raki incarceration of ethyl alcohol 65.5% to 15.5% (average 43%), flies in the amount of acid 1.49-651.54 g / hl mA (average 80.54 g / hl mA) and methyl alcohol and 48.44-458.08 g / hl mA (mean 176.80 g / hl mA) has changed between. According to the results obtained from these samples is not suitable for most of the Turkish Food Codex and the methyl alcohol content was found to be high. Example the total amount of aldehyde 3.52-50.83 g / hl mA between the total amount of ester 7.51-800.31 g / hl mA between the total amount of high alcohol 176.40-525.47 g / hl mA between was found.