@article{MAKHILLJFT20121038300,
    title = {Composition of Bogma Raki, Turkish Traditional Alcoholic Beverage},
    journal = {Journal of Food Technology},
    volume = {10},
    number = {3},
    pages = {87-91},
    year = {2012},
    issn = {1684-8462},
    doi = {jftech.2012.87.91},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2012.87.91},
    author = {Cem,Zeki,Zafer and},
    keywords = {Illegal alcohol,ethanol,methanol,Bogma raki,region,volatile},
    abstract = {Illegal alcohol consumption is one of the important public 
  health problem in Turkey/Hatay, same as in the world. Researchers investigated 
  the compositions of The Turkish traditional homemade raki is called Bogma raki 
  which produced from grapes, figs or plums by GC/MS System. Commercial products 
  and Bogma raki samples were analyzed for the amounts of ethanol, methanol, 1-propanol, 
  1-butanol, 2-butanol, 2-methyl-1-propanol (isobutanol) and 3-methyl-1-butanol 
  (isoamyl alcohol). The highest alcoholic strengths were ranged from 21-71% vol. 
  in the illegal alcohols while the commercial alcohols had a very uniform alcoholic 
  strength around 41.5% vol. Additionally most of the samples contained detectable 
  amounts of trans-anethole, isoamyl alcohol, butanol and 1-propanol. Compared 
  to commercial raki samples we have found substantial differences in the amounts 
  of methanol, higher alcohols and toxic effects of homemade alcoholic beverages. 
  Researchers conclude that this study is giving us significant data about the 
  volatile components of illegal alcoholic beverage, Bogma raki in this region.}
    }