Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (<i>Citrus sinensis</i> L. Osbeck) orange juice

Kelebek, Haşim; Selli, Serkan

doi:10.1002/jsfa.4396

Public

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Published in Journal of the Science of Food and Agriculture • Apr 7, 2011

Authors:

Haşim Kelebek

Serkan Selli

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 orang...

Subject

Chemistry

Orange (colour)

Citrus × sinensis

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