Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction

Selli S., Kurkcuoglu M., Kafkas E., Cabaroglu T., Demirci B., Baser K. C. H., ...Daha Fazla

FLAVOUR AND FRAGRANCE JOURNAL, cilt.19, sa.5, ss.413-416, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 5
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1002/ffj.1323
  • Dergi Adı: FLAVOUR AND FRAGRANCE JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.413-416
  • Anahtar Kelimeler: volatile compounds, HS-SPME, Im-SPME, wine, clementine mandarin, CAPILLARY GAS-CHROMATOGRAPHY, MASS SPECTROMETRY, ORANGE WINE, AROMA, GRAPES, JUICE, SPME
  • Çukurova Üniversitesi Adresli: Evet

Özet

The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS-SPME technique showed a higher sensitivity than Im-SPME. The major constituents found in wine volatiles using HS-SPME were ethyl octanoate, ethyl decanoate, isoamyl alcohol, ethyl hexanoate and isoamyl acetate, respectively. Copyright (C) 2004 John Wiley Sons, Ltd.