Characterization of Aroma Profile of Bogma, Traditional Homemade Turkish Spirit††

Abstract

Volatile compounds and aroma profile of Bogma (traditional Turkish homemade distilled spirit) produced from dry fig were investigated. Volatile compounds by gas chromatography/mass spectrometry (GC/MS) and aroma active compounds by gas chromatography/olfactometry (GC/O) were determined using direct injection (DI) and head space-solid phase microextraction techniques (HS-SPME). Aroma extraction dilution analysis (AEDA) was employed to reveal the importance of each aroma active compounds in Bogma aroma.With DI, 12 volatiles and 7 aroma active compounds were detected while HS-SPME showed the existence of 44 volatiles and 16 aroma active compounds. Of the total aroma active compounds, 7 were determined only at the sniffing port. Results showed that aroma of this traditional spirit was affected from its raw material and production processes. Furthermore, both HS-SPME and DI technique should be used as complementary for a better understanding of aroma or similar type spirits.