Volatile constituents of orange wine obtained from moro oranges (Citrus sinensis [L.] Osbeck)

被引：16

作者：

Selli, Serkan ^{[1
]}

机构：

[1] Cukurova Univ, Fac Agr, Dept Food Engn, TR-01330 Adana, Turkey

来源：

JOURNAL OF FOOD QUALITY | 2007年 / 30卷 / 03期

关键词：

GAS-CHROMATOGRAPHY-OLFACTOMETRY; SOLID-PHASE MICROEXTRACTION; BLOOD ORANGE; FLAVOR COMPONENTS; SACCHAROMYCES-CEREVISIAE; RED WINE; CV KOZAN; JUICES; ANTHOCYANINS; GRAPE;

D O I：

10.1111/j.1745-4557.2007.00124.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The volatile constituents of blood orange wine were determined. Moro variety (Citrus sinensis [L.] Osbeck) was used for the production of wine. The fermentation was performed spontaneously at 20C. Volatile components were extracted with dichloromethane, and analyzed by gas chromatography-flame ionization detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS). A total of 64 volatiles, including higher alcohols (20), esters (13), terpenes (11), acids (7), volatile phenols (6), lactones (2), acetal compounds (2), ketone (1), aldehyde (1) and acetoin (1) were identified in wine. The total amount of volatile compounds was 125.0 mg/L. Higher alcohols and esters were the largest groups and made up more than 86% of the volatiles.

引用

页码：330 / 341

页数：12

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