Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice |
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Authors: | Antonio J Pérez-López José Manuel López-Nicolás Angel A Carbonell-Barrachina |
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Affiliation: | (1) Department of Food Science and Technology, Catholic University of San Antonio, Campus de los Jerónimos, s/n. 30107, Guadalupe, Murcia, Spain;(2) Department of AgroFood Technology, Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain |
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Abstract: | Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the
environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules
mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission
spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified
by GC–MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural
practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the
formation of off-flavors was higher in the conventional juice, although threshold values were not reached. |
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Keywords: | Citrus Color Dynamic headspace GC– MS Volatile compounds |
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