Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

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• 作者：Francisco Juliá ; n Cuevas ; José ; Manuel Moreno-Rojas ; ^{josem.moreno.rojas@juntadeandalucia.es} ; Marí ; a José ; Ruiz-Moreno ; ^{mariaj.ruiz.moreno@juntadeandalucia.es}
• 关键词：Citrus sinensis ; Organic farming ; PLS-DA ; Volatile compounds ; HS-SPME-GC-MS
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1930-1938
• 全文大小：819 K
• 卷排序：221

文摘

The aroma profile of 360 oranges from conventional and organic systems was obtained. The volatile characterization of organic oranges is reported for the first time. The chemometric approach allowed discrimination of oranges based on cultivation practices. Potential volatile markers were identified according to the cultivation system. The suitability of HS-SPME-GC/MS technique as a traceability tool was assessed.