Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.91, sa.10, ss.1855-1862, 2011 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 91 Sayı: 10
- Basım Tarihi: 2011
- Doi Numarası: 10.1002/jsfa.4396
- Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1855-1862
- Anahtar Kelimeler: cv. Dortyol, orange juice, volatile, OAV, phenolics, GAS-CHROMATOGRAPHY-OLFACTOMETRY, ODOR-ACTIVE VOLATILES, LIQUID-CHROMATOGRAPHY, BLOOD ORANGE, ANTIOXIDANT CAPACITY, FLAVOR COMPONENTS, FRESH, AUTHENTICITY, VARIETIES, KOZAN
- Çukurova Üniversitesi Adresli: Evet
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.