Effects on the aroma profile of the dipping solutions in besni raisins

In this thesis, some physicochemical properties and aroma profile of Besni grapes were evaluated which immersed into dipping solution followed by sun drying process. The grapes were immersed in potassium carbonate solutions prepared at 3 different concentrations (3%, 5%, 7%) and drying process were applied in different time periods (5 days, 6 days, 7 days). After the process moisture, surface color, total acidity, pH, °brix, the amount of total phenolic compounds and aroma profile with textural and sensory properties were compared within the samples. According to the results, when the concentration of solutions and drying periods promoted, while the moisture decreased °brix and total phenolic compounds improved by the process conditions. Although titratable acidity of the samples increased, pH values did not change significantly depending on the drying process. In addition, the hardness values of the samples with low moisture content were found to be higher. In terms of sensorial properties, the most popular grapes for panelists were the samples which dried in 6 days. A total of 53 volatile compounds including alcohols, aldehydes, and esters have been identified in grapes by HS-SPME/GC-MS method. It was observed that the drying period increased the amount of volatile component. The grapes which were immersed into solutions with 7% concentration were the samples with most volatile component.