« Previous AbstractThe antennal lobes of fungus-growing ants (Attini): neuroanatomical traits and evolutionary trends    Next Abstract"Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties" »

J Sci Food Agric

Title:		"Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice"
Author(s):		Kelebek H; Selli S;
Address:		"University of Adiyaman, Adiyaman Vocational School, Department of Food Technology, 02040 Adiyaman, Turkey"
Journal Title:		J Sci Food Agric
Year:		2011
Volume:		20110407
Issue:		10
Page Number:		1855 - 1862
DOI:		10.1002/jsfa.4396
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"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. RESULTS: A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. CONCLUSION: 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"
Keywords:		Acids/*analysis Beverages/*analysis Citric Acid/analysis Citrus sinensis/*chemistry Dietary Sucrose/*analysis Fruit/*chemistry Odorants/analysis Phenols/*analysis Volatile Organic Compounds/*analysis;
Notes:		"MedlineKelebek, Hasim Selli, Serkan eng England 2011/04/12 J Sci Food Agric. 2011 Aug 15; 91(10):1855-62. doi: 10.1002/jsfa.4396. Epub 2011 Apr 7"