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Volatile flavour components of mandarin wine obtained from clementines ( Citrus reticula Blanco) extracted by solid‐phase microextraction
Author(s) -
Selli S.,
Kürkçüoğlu M.,
Kafkas E.,
Cabaroglu T.,
Demirci B.,
Başer K. H. C.,
Canbas A.
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1323
Subject(s) - solid phase microextraction , chemistry , wine , isoamyl acetate , chromatography , ethyl hexanoate , furfural , ethyl acetate , isoamyl alcohol , alcohol , gas chromatography–mass spectrometry , organic chemistry , food science , mass spectrometry , catalysis
Abstract The volatile avour 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 identied 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 © 2004 John Wiley & Sons, Ltd.