| Title: | "Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice" |
| Author(s): | Cheong MW; Zhu D; Sng J; Liu SQ; Zhou W; Curran P; Yu B; |
| Address: | "Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117543, Singapore" |
| DOI: | 10.1016/j.foodchem.2012.02.139 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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: | Beverages/*analysis Citrus/*chemistry Fruit Gas Chromatography-Mass Spectrometry Solid Phase Microextraction Volatile Organic Compounds/*analysis/isolation & purification; |
| Notes: | "MedlineCheong, Mun Wai Zhu, Danping Sng, Jingting Liu, Shao Quan Zhou, Weibiao Curran, Philip Yu, Bin eng Research Support, Non-U.S. Gov't England 2012/10/31 Food Chem. 2012 Sep 15; 134(2):696-703. doi: 10.1016/j.foodchem.2012.02.139. Epub 2012 Mar 2" |
