Studies have shown that oxygenated compounds are important in beverage and food products. It seems that Citrus rootstocks have a profound influence on these factors. The goal of the present study is to investigate on rootstocks and these factors. Peel oil components were extracted using cold-press method and eluted using n-hexane.  All compounds analyzed using GC and GC-MS. Data were analyzed u...

Studies have shown the importance of oxygenated compounds in beverage and food products. Citrus rootstocks seem to have a profound influence on oxygenated compounds in plants. The goal of the present study was to investigate the effect of rootstocks on the oxygenated compounds in Citrus clementina.  Flower oil components were extracted using an ultrasonic bath and eluted with n-pentane: diethyl...

Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. With over 400 volatile compounds identified, only thirty are present in concentrations over one ppb and of these, only 16 con...

the effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. juice flavour components were extracted by using poly dimethyl silaxane  membranes( pdms ) and eluted by pentane dichloromethane and then analyzed by gc-fid and gc-ms. peel flavour components were extracted by using cold-press and eluted by using n-hexane and then analyze...

Volatile organic compounds are important flavor components of finished wines. In addition to winemaking practices, which shape wine quality, cultivation of the grape berries in the vineyard each season affects the production of volatile organic compounds as well as other chemical components that ultimately contribute to our perception of flavor in finished wines. By studying how berry flavor co...