Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction
Research output: Contribution to journal › Article › peer-review
Electronic versions
DOI
This 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.
| Original language | English |
|---|---|
| Pages (from-to) | 124-136 |
| Journal | Flavour and Fragrance Journal |
| Volume | 31 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 5 Nov 2015 |