Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 33, Issue 3, Pages 727-733Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.indcrop.2011.01.016
Keywords
Moro; Sanguinello; Blood orange; Aroma; OAV; Representativeness
Categories
Ask authors/readers for more resources
Aroma composition of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L Osbeck) was analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of blood orange juice odour. A total of 83 and 78 aroma compounds, including alcohols, esters, terpenes, terpenols, aldehydes, acids, ketones, volatile phenols, and lactones were identified in the Moro and Sanguinello juices, respectively. Of these, 15 volatile components presented odour activity values (OAVs) greater than 1, with DL-limonene, nootkatone and linalool being those with the highest OAVs in both cultivars. (c) 2011 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available