Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions

Abstract Background Raisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference consumers. To our knowledge, this is one first studies concerning analysis in raisin. The goal study was compare composition Gök Üzüm ( Vitis vinifera L.) raisins produced from grapes dried before application two pre-treatments solutions: wood ash (WA) potassium carbonate (K 2 CO 3 ). Results dipped into WA solution presented higher contents most studied (including total C6 compounds, alcohols, benzenoids, esters, aldehydes, terpenes C 13 norisoprenoids) lower (Z)-2-hexenol 2-hexenoic acid than K solutions. were characterized by fruity, floral grass aromas according their odor activity values. Drying after treatment solutions promotes aromatic compared Conclusion These findings can greatly assist raisin producers deciding which dipping use using dry grapes. Graphical