Determination of the Physical and Chemical Properties and Volatile Aroma Components Distribution of Geographically Indicated Besni Grape Raisin

ABSTRACT

In this study, the pH, titration acidity, °Brix, color, and moisture values, as well as the volatile aroma profiles of yellow and black grapes obtained from the Besni and Gölbaşı districts of Adıyaman—dried either on the branch or in the sun—were evaluated based on region and drying method. The pH, titration acidity, °Brix, and moisture values of the raisin varieties ranged from 4.017 to 4.440, 1.263 to 1.760 g/L, 63.333% to 71.667%, and 7.610% to 10.160%, respectively. Hunter L*, a*, and b* color values were determined in the ranges of 14.117 to 23.677, 1.055 to 6.853, and 0.583 to 10.860, respectively. A total of 73 volatile aroma compounds were identified in the raisins using the HS‐SPME‐GC–MS method, with their distributions calculated as relative peak‐area percentages. Among these, 5‐(hydroxymethyl)furan‐2‐carbaldehyde (HMF), ethyl ethanoate, and propane‐1,2,3‐triyl triacetate were detected in all raisin varieties. The color and aroma profiles of Besni grapes were found to exert a decisive effect on overall quality. Direct sun drying significantly affected the pH and moisture content, particularly in black raisins. According to the Nested Analysis of Variance (Nested ANOVA), geographical origin had no significant influence on the physical and chemical properties of the raisins, whereas the choice of post‐harvest drying treatment had an incredibly significant impact on final product quality.