Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction

Selli S., Kurkcuoglu M., YAŞA KAFKAS N. E., CABAROĞLU T., Demirci B., Baser K., ...More

FLAVOUR AND FRAGRANCE JOURNAL, vol.19, no.5, pp.413-416, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 5
  • Publication Date: 2004
  • Doi Number: 10.1002/ffj.1323
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.413-416
  • Eskisehir Osmangazi University Affiliated: No


The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS-SPME technique showed a higher sensitivity than Im-SPME. The major constituents found in wine volatiles using HS-SPME were ethyl octanoate, ethyl decanoate, isoamyl alcohol, ethyl hexanoate and isoamyl acetate, respectively. Copyright (C) 2004 John Wiley Sons, Ltd.