Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2012.02.162
Title: Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel
Authors: Cheong, M.W.
Chong, Z.S.
Liu, S.Q. 
Zhou, W. 
Curran, P.
Yu, B.
Keywords: Calamansi (Citrus microcarpa)
CDA
PCA
Peel
Sensory evaluation
Volatiles
Issue Date: 15-Sep-2012
Citation: Cheong, M.W., Chong, Z.S., Liu, S.Q., Zhou, W., Curran, P., Yu, B. (2012-09-15). Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel. Food Chemistry 134 (2) : 686-695. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2012.02.162
Abstract: Volatile compounds in the peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam were extracted with dichloromethane and hexane, and then analysed by gas chromatography-mass spectroscopy/flame ionisation detector. Seventy-nine compounds representing >98% of the volatiles were identified. Across the three geographical sources, a relatively small proportion of potent oxygenated compounds was significantly different, exemplified by the highest amount of methyl N-methylanthranilate in Malaysian calamansi peel. Principal component analysis and canonical discriminant analysis were applied to interpret the complex volatile compounds in the calamansi peel extracts, and to verify the discrimination among the different origins. In addition, four common hydroxycinnamic acids (caffeic, p-coumaric, ferulic and sinapic acids) were determined in the methanolic extracts of calamansi peel using ultra-fast liquid chromatography coupled to photodiode array detector. The Philippines calamansi peel contained the highest amount of total phenolic acids. In addition, p-Coumaric acid was the dominant free phenolic acids, whereas ferulic acid was the main bound phenolic acid. © 2012 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/75715
ISSN: 03088146
DOI: 10.1016/j.foodchem.2012.02.162
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