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, cilt.91, ss.1855-1862, 2011 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 91 Konu: 10
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1002/jsfa.4396
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.1855-1862

Özet

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.