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, sa.10, ss.1855-1862, 2011 (SCI-Expanded) identifier identifier identifier

  • 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.