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

Flavour and Fragrance Journal

Volumn 19, Issue 5, 2004, Pages 413-416

  Selli, S ^a   Kurkcuoglu M ^b   Kafkas, E ^a   Cabaroglu, T ^a   Demirci, B ^b   Baser K H C ^b   Canbas, A ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ANADOLU UNIVERSITY   (Turkey)

Author keywords

Clementine mandarin; HS SPME; Im SPME; Volatile compounds; Wine

Indexed keywords

ALCOHOLS; EXTRACTION; FLAVORS; FRAGRANCES; FRUITS; VOLATILE ORGANIC COMPOUNDS;

MICROEXTRACTION; SOLID PHASE MICROEXTRACTION (SPME); WINE VOLATILES;

WINE;

ALCOHOL DERIVATIVE; DECANOIC ACID DERIVATIVE; ESTER; HEXANOIC ACID DERIVATIVE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; OCTANOIC ACID DERIVATIVE; TERPENE; VOLATILE AGENT;

ARTICLE; CLEMENTINE; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MANDARIN; MASS SPECTROMETRY; SENSITIVITY ANALYSIS; SOLID PHASE MICROEXTRACTION; VINICULTURE; WINE;

CITRUS; CITRUS RETICULATA;

EID: 4544233266     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1323     Document Type: Article

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