VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)
Identifieur interne : 000642 ( Istex/Checkpoint ); précédent : 000641; suivant : 000643VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)
Auteurs : Serkan Selli [Turquie]Source :
- Journal of Food Quality [ 0146-9428 ] ; 2007-06.
Abstract
The volatile constituents of blood orange wine were determined. Moro variety (Citrus sinensis[L.] Osbeck) was used for the production of wine. The fermentation was performed spontaneously at 20C. Volatile components were extracted with dichloromethane, and analyzed by gas chromatography‐flame ionization detection (GC/FID) and gas chromatography‐mass spectrometry (GC/MS). A total of 64 volatiles, including higher alcohols (20), esters (13), terpenes (11), acids (7), volatile phenols (6), lactones (2), acetal compounds (2), ketone (1), aldehyde (1) and acetoin (1) were identified in wine. The total amount of volatile compounds was 125.0 mg/L. Higher alcohols and esters were the largest groups and made up more than 86% of the volatiles.
Url:
DOI: 10.1111/j.1745-4557.2007.00124.x
Affiliations:
Links toward previous steps (curation, corpus...)
Links to Exploration step
ISTEX:7F95F9130977A72855A43442D30878A1B242EA3DLe document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)</title>
<author><name sortKey="Selli, Serkan" sort="Selli, Serkan" uniqKey="Selli S" first="Serkan" last="Selli">Serkan Selli</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">ISTEX</idno>
<idno type="RBID">ISTEX:7F95F9130977A72855A43442D30878A1B242EA3D</idno>
<date when="2007" year="2007">2007</date>
<idno type="doi">10.1111/j.1745-4557.2007.00124.x</idno>
<idno type="url">https://api.istex.fr/document/7F95F9130977A72855A43442D30878A1B242EA3D/fulltext/pdf</idno>
<idno type="wicri:Area/Istex/Corpus">000485</idno>
<idno type="wicri:Area/Istex/Curation">000485</idno>
<idno type="wicri:Area/Istex/Checkpoint">000642</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)</title>
<author><name sortKey="Selli, Serkan" sort="Selli, Serkan" uniqKey="Selli S" first="Serkan" last="Selli">Serkan Selli</name>
<affiliation wicri:level="1"><country xml:lang="fr">Turquie</country>
<wicri:regionArea>University of CukurovaFaculty of AgricultureDepartment of Food Engineering01330‐Adana</wicri:regionArea>
</affiliation>
</author>
</analytic>
<monogr></monogr>
<series><title level="j">Journal of Food Quality</title>
<idno type="ISSN">0146-9428</idno>
<idno type="eISSN">1745-4557</idno>
<imprint><publisher>Blackwell Publishing Inc</publisher>
<pubPlace>Malden, USA</pubPlace>
<date type="published" when="2007-06">2007-06</date>
<biblScope unit="volume">30</biblScope>
<biblScope unit="issue">3</biblScope>
<biblScope unit="page" from="330">330</biblScope>
<biblScope unit="page" to="341">341</biblScope>
</imprint>
<idno type="ISSN">0146-9428</idno>
</series>
<idno type="istex">7F95F9130977A72855A43442D30878A1B242EA3D</idno>
<idno type="DOI">10.1111/j.1745-4557.2007.00124.x</idno>
<idno type="ArticleID">JFQ124</idno>
</biblStruct>
</sourceDesc>
<seriesStmt><idno type="ISSN">0146-9428</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass></textClass>
<langUsage><language ident="en">en</language>
</langUsage>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">The volatile constituents of blood orange wine were determined. Moro variety (Citrus sinensis[L.] Osbeck) was used for the production of wine. The fermentation was performed spontaneously at 20C. Volatile components were extracted with dichloromethane, and analyzed by gas chromatography‐flame ionization detection (GC/FID) and gas chromatography‐mass spectrometry (GC/MS). A total of 64 volatiles, including higher alcohols (20), esters (13), terpenes (11), acids (7), volatile phenols (6), lactones (2), acetal compounds (2), ketone (1), aldehyde (1) and acetoin (1) were identified in wine. The total amount of volatile compounds was 125.0 mg/L. Higher alcohols and esters were the largest groups and made up more than 86% of the volatiles.</div>
</front>
</TEI>
<affiliations><list><country><li>Turquie</li>
</country>
</list>
<tree><country name="Turquie"><noRegion><name sortKey="Selli, Serkan" sort="Selli, Serkan" uniqKey="Selli S" first="Serkan" last="Selli">Serkan Selli</name>
</noRegion>
</country>
</tree>
</affiliations>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Istex/Checkpoint
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000642 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Checkpoint/biblio.hfd -nk 000642 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= OrangerV1 |flux= Istex |étape= Checkpoint |type= RBID |clé= ISTEX:7F95F9130977A72855A43442D30878A1B242EA3D |texte= VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK) }}
![]() | This area was generated with Dilib version V0.6.25. | ![]() |