Determination of aroma compounds of different type of turkish rakies by GC-MS-FID and effect of raw materials on the aromatic quality

In this study, aroma compounds of rakies produced from fresh grapes ( Kulüp, Tekirdağ, İzmir), monovarieties ( Misket, Sultaniye, Boğazkere), suma of raisin and ethyl alcohol with agricultural origin (Yeni rakı) in Turkey were determined and effect of raw materials used on aroma composition was investigated. The major aroma compounds in raki were analyzed by direct injection method according to EU Reference Method, minor aroma compounds were extracted with liquid-liquid extraction method and analyzed by GC-MS-FID. The principal component and cluster analysis were used in order to classify of raki samples depending on aroma compounds.A total of 46 aroma compounds were detected in rakies and these are eight high alcohols, twelve esters, ten terpens, eight phenols, four aldehydes, one ketone and three others. It was found that the total amount of aroma compounds in raki produced from ethyl alcohol of agricultural origin and raisin suma was 1707.53 mg/L , that in raki produced from grapes was 1797.82-2010.52 mg/L and total amount of aroma compounds in raki produced from monovarieties was between 1688.34-1990.46 mg/L. When aroma compounds were grouped according to their origin, it was found that 21 compounds originated from ethyl alcohol (suma), 25 compounds from anise. The principal components analysis with clustering showed that there were differences between rakies in terms of the compounds originating from suma and rakies produced from grape suma and monovariety were richer in aroma compound compared to others. It was also found that the most active compounds according to the odor activity values were trans-anethole, estragole, linalol, isoeugenol, ethyl hexanoate, isoamyl acetate and mostof these compound originated from anise. On the other hand, it was determined that contents of ethyl alcohol, total volatile compounds, methanol, anethol and sugar content in all of raki samples were acceptable according to the Turkish Food Codex Notification of distilled alcoholic drinks.