Please use this identifier to cite or link to this item:
|Title:||Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice|
|Keywords:||Calamansi (Citrus microcarpa)|
|Citation:||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|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 10, 2018
WEB OF SCIENCETM
checked on May 30, 2018
checked on Jun 29, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.