Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 225, Issue 2, Pages 255-260Publisher
SPRINGER
DOI: 10.1007/s00217-006-0412-z
Keywords
citrus; color; dynamic headspace; GC-MS; volatile compounds
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Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified by GC-MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the formation of off-flavors was higher in the conventional juice, although threshold values were not reached.
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