Determination of oil yields and aroma profiles of some Turkish (ökuzgozu and emir) and Italian (Sangiovese and Moscatello) grape seed oils extracted by two different methods

Grape seed oil (GSO) extracted from the seeds of grape (Vitis vinifera L.) berries is drawing attention of the food, cosmetic and nutraceutic industries with its healthy, delightful and nutritional nature. The present study was designed to investigate oil yields and aroma profiles of two Turkish (Okuzgozu and Emir) and two Italian (Sangiovese and Moscatello) varieties. Seed oils was investigated in detail for their aroma profiles. Extraction of aroma compounds was done by purge and trap method and they investigated in detail with the help of GC-MS instrument. A total of 40 and 47 aroma compounds were found in Öküzgözü grape seed oil extracted by cold and soxlet methods respectively. It was found that 43 and 47 aroma compounds in the Emir grape seed oils extracted by cold and soxhlet methods respectively. Meanwhile, Sangiovese grape seed oils extracted by cold and soxhlet methods and total aroma compounds were 40 and 45 respectively. Moscatello grape seed oils extracted by cold and soxhlet methods and total number of aroma compounds were found as 33 and 34 respectively. According to results; alcohols were dominating aroma group in each variety for both of two extraction methods. Esters were the following aroma group in each variety. Results showed that the yield and aroma profile of grape seed oils may vary depending on both variety and extraction method of the oil.