Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction
FLAVOUR AND FRAGRANCE JOURNAL, vol.19, no.5, pp.413-416, 2004 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 19 Issue: 5
- Publication Date: 2004
- Doi Number: 10.1002/ffj.1323
- Journal Name: FLAVOUR AND FRAGRANCE JOURNAL
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.413-416
- Keywords: volatile compounds, HS-SPME, Im-SPME, wine, clementine mandarin, CAPILLARY GAS-CHROMATOGRAPHY, MASS SPECTROMETRY, ORANGE WINE, AROMA, GRAPES, JUICE, SPME
- Anadolu University Affiliated: Yes
Abstract
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.