Title of article :
Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice
Author/Authors :
Cheong، نويسنده , , Mun Wai and Zhu، نويسنده , , Danping and Sng، نويسنده , , Jingting and Liu، نويسنده , , Shao Quan and Zhou، نويسنده , , Weibiao and Curran، نويسنده , , Philip and Yu، نويسنده , , Bin، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
8
From page :
696
To page :
703
Abstract :
Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography–mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.
Keywords :
phenolic acid , Calamansi (Citrus microcarpa) , Juice , sugar , volatile , Organic acid
Journal title :
Food Chemistry
Serial Year :
2012
Journal title :
Food Chemistry
Record number :
1969130
Link To Document :
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