摘要：In this study, free aroma compounds of the must of Kalecik karası were extracted by using Amberlite XAD-2 and liquid-liquid (dichloromethan) extraction methods and aroma compounds of these were determinated. Aroma compounds were analyzed by gas chromatography and identified by gas chromatography-mass spectrometry (GS-MS). Findings from two different extraction methods were compared. With liquid-liquid extraction method nineteen free (8 alcohols, 1 terpen, 5 acids, 4 esters) aroma compounds and with Amberlite XAD-2 extraction method seventeen free (8 alcohols, 1 terpen, 4 acids, 4 esters) aroma compounds were identified. Results indicated that there are no significant differences between two extraction methods.
