{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T02:19:50Z","timestamp":1792808390616,"version":"4.5.0"},"reference-count":44,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2021,6,28]],"date-time":"2021-06-28T00:00:00Z","timestamp":1624838400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Mey Alkoll\u00fc \u0130\u00e7kiler","award":["4550035020"],"award-info":[{"award-number":["4550035020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Rak\u0131 is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID\/MS for Rak\u0131. A total of 37 Rak\u0131 samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&amp;tail aroma and white colour. The Rak\u0131 sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rak\u0131 categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists.<\/jats:p>","DOI":"10.3390\/foods10071494","type":"journal-article","created":{"date-parts":[[2021,6,28]],"date-time":"2021-06-28T11:45:40Z","timestamp":1624880740000},"page":"1494","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Sensory Lexicon and Major Volatiles of Rak\u0131 Using Descriptive Analysis and GC-FID\/MS"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1907-8735","authenticated-orcid":false,"given":"Merve","family":"Dar\u0131c\u0131","sequence":"first","affiliation":[{"name":"Department of Food Engineering, University of \u00c7ukurova, Sar\u0131\u00e7am, 01330 Adana, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1420-3549","authenticated-orcid":false,"given":"Koray","family":"\u00d6zcan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, University of \u00c7ukurova, Sar\u0131\u00e7am, 01330 Adana, Turkey"},{"name":"Mey Alkoll\u00fc \u0130\u00e7kiler San.ve Tic. A.\u015e., B\u00fcy\u00fckdere Cad. Bahar Sok. No:13 River Plaza Kat:25, \u015ei\u015fli, 34394 \u0130stanbul, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Duygu","family":"Beyp\u0131nar","sequence":"additional","affiliation":[{"name":"Mey Alkoll\u00fc \u0130\u00e7kiler San.ve Tic. A.\u015e., B\u00fcy\u00fckdere Cad. Bahar Sok. No:13 River Plaza Kat:25, \u015ei\u015fli, 34394 \u0130stanbul, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1489-9929","authenticated-orcid":false,"given":"Turgut","family":"Cabaroglu","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, University of \u00c7ukurova, Sar\u0131\u00e7am, 01330 Adana, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,6,28]]},"reference":[{"key":"ref_1","unstructured":"Zat, E. (2018). 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