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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cheong MW,Zhu D,Sng J,Liu SQ,Zhou W,Curran P,Yu Bdoi
10.1016/j.foodchem.2012.02.139subject
Has Abstractpub_date
2012-09-15 00:00:00pages
696-703issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00354-8journal_volume
134pub_type
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