ESSENTIAL OILS OF TURKISH ANISE SEEDS AND THEIR USE IN THE AROMATIZATION OF RAKI


KARAALI A., BASOGLU N.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, cilt.200, ss.440-442, 1995 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 200 Konu: 6
  • Basım Tarihi: 1995
  • Doi Numarası: 10.1007/bf01193254
  • Dergi Adı: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG
  • Sayfa Sayıları: ss.440-442

Özet

The objectives of this study were the characterization of Turkish anise seeds, their essential oils, and investigations into the suitability of the direct use of these oils in the production of raki, a traditional Turkish distilled liqueur. The moisture, protein, ash, acid-insoluble ash, nonvolatile ethyl ether and ethanol extracts, and essential oil contents of anise seeds were determined, as were the specific gravity, refractive index, solidification point and chemical composition of anise essential oil. Finally a series of raki samples were produced, on a laboratory scale, using rectified anise essential oils obtained in this study as well as those imported and these were compared with traditionally produced rakis by a specially trained panel. The results of sensory analyses were quite promising for the use of anise essential oil as a direct flavouring additive to Turkish raki.