Volatile ﬂavour components of mandarin wine obtained from clementines ( Citrus reticula  Blanco) extracted by solid‐phase microextraction | Zendy

Selli S. | Zendy; Kürkçüoğlu M. | Zendy; Kafkas E. | Zendy; Cabaroglu T. | Zendy; Demirci B. | Zendy; Başer K. H. C. | Zendy; Canbas A. | Zendy

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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

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.

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