Fig. 5
C6 compounds, alcohols, benzenoids, esters, volatile fatty acids, aldehydes, terpenes and C13 norisoprenoids total volatile contents (μg L−1) of Gök Üzüm raisins produced from grapes subjected to different dipping solutions: wood ash and potassium carbonate. Data are expressed as mean of the data with their corresponding deviation. Different letters in bars of each volatile compound represent significant differences (Duncan test, p < 0.05)