Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice


Kelebek H., SELLİ S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.91, no.10, pp.1855-1862, 2011 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 91 Issue: 10
  • Publication Date: 2011
  • Doi Number: 10.1002/jsfa.4396
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.1855-1862

Abstract

BACKGROUND: Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices.