Flavour components of orange wine made from a Turkish cv. Kozan

Volatile flavour components of a wine made from orange variety Kozan were isolated by adsorption on Amberlite XAD-2 resin followed by extraction with pentane–dichloromethane (2 : 1, v/v), identification by GC-MS and quantification by GC-FID using an internal standard method. In the Kozan wine, seventy-five volatile components, including terpenes (twenty), alcohols (sixteen), esters (eighteen), volatile phenols (eleven), acids (five), ketones (two), aldehyde (one), lactone (one) and C13-norisoprenoid (one) were identified. Isoamyl alcohol, 2-phenylethanol, linalool, terpinene-4-ol and ethyl-4-hydroxy butanoate were the main components. Considering their threshold values and the concentrations they are present in, the most potent aroma compounds of the orange wine were ethyl hexanoate, ethyl octanoate, linalool, citronellol, 2-phenylethanol and eugenol.