Abstract
AbstractThis study highlights the use of optimised headspace solid phase microextraction (HS‐SPME) to capture over 70 volatile compounds from three different varieties of sea buckthorn juice harvested from 2011 to 2013. The main components were identified as ethyl and 3‐methyl butyl esters which were quantified using deuterium labelled standards and synthesised as part of this work. Berries harvested over the three years showed variation in the concentration of the principle components that may be associated with weather variation. Previously unreported volatile compounds that may contribute to the unique aroma of sea buckthorn juice were also identified. Copyright © 2015 John Wiley & Sons, Ltd.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
