ArticleFood science & nutrition2026
Determination of the Physical and Chemical Properties and Volatile Aroma Components Distribution of Geographically Indicated Besni Grape Raisin.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.