Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2012.02.139
Title: Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice
Authors: Cheong, M.W.
Zhu, D.
Sng, J.
Liu, S.Q. 
Zhou, W. 
Curran, P.
Yu, B.
Keywords: Calamansi (Citrus microcarpa)
Juice
Organic acid
Phenolic acid
Sugar
Volatile
Issue Date: 15-Sep-2012
Source: Cheong, M.W., Zhu, D., Sng, J., Liu, S.Q., Zhou, W., Curran, P., Yu, B. (2012-09-15). Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice. Food Chemistry 134 (2) : 696-703. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2012.02.139
Abstract: Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits. © 2012 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/75716
ISSN: 03088146
DOI: 10.1016/j.foodchem.2012.02.139
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