Title: Determination of the Volatile Components of Apple Juice Using Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry
Abstract: Headspace solid phase microextraction and gas chromatography–mass spectrometry were employed to characterize the volatile organic compounds, responsible for the flavor, in apple juice. The method was applied for commercial and fresh juice. More than seventy volatile organic compounds were determined from different chemical families. The characterization was based on the relative quantities of total terpenes, sesquiterpenes, esters, ketones, and alcohols. A new index was proposed for apple juice assessment and quality evaluation, based on the relative ratios of total sesquiterpenes and total terpenes.
Publication Year: 2014
Publication Date: 2014-06-26
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 21
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