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

Authors
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
1097-0010
Publisher
Wiley Blackwell (John Wiley & Sons)
Publication Date
Volume
91
Issue
10
Pages
1855–1862
Identifiers
DOI: 10.1002/jsfa.4396
PMID: 21480267
Source
Medline

Abstract

Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices.

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