Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

Selli S., Cabaroglu T., Canbaş A.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.17, no.6, pp.789-796, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 6
  • Publication Date: 2004
  • Doi Number: 10.1016/j.jfca.2003.10.005
  • Journal Name: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.789-796
  • Keywords: orange juice, flavour components, amberlite XAD-2 extraction, HEADSPACE GAS-CHROMATOGRAPHY, QUANTITATIVE-DETERMINATION, AROMA COMPONENTS, FRESH, CONSTITUENTS, EXTRACTION, WINES, GRAPE
  • Çukurova University Affiliated: Yes

Abstract

Orange (Citrus sinensis) is the third common fruit produced in Turkey. Kozan is a native orange cultivar and one of the most important varieties used in the orange juice industry in Turkey. Despite its importance, the flavour components of Kozan orange juice have not been studied before. In this study, the volatile flavour components of orange juice obtained from the cv. Kozan oranges were investigated. Flavour components were extracted by using Amberlite XAD-2 polymeric resin and eluted by pentane/ dichloromethane solvent and then analysed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Thirty-four components, including seven esters, two aldehydes, five alcohols, five terpenes, twelve terpenols, and three ketones were identified and quantified. The major flavour components were linalool, limonene, beta-phellandrene, terpinene-4-of and ethyl 3-hydroxy hexanoate. (C) 2003 Elsevier Inc. All rights reserved.