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Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction

Research output: Contribution to journal › Article › peer-review

Standard Standard

Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction. / Leung, G.; Marriott, R.J.; Leung, G.S. et al.
In: Flavour and Fragrance Journal, Vol. 31, No. 2, 05.11.2015, p. 124-136.

Research output: Contribution to journal › Article › peer-review

HarvardHarvard

Leung, G, Marriott, RJ, Leung, GS & Marriott, R 2015, 'Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction', Flavour and Fragrance Journal, vol. 31, no. 2, pp. 124-136. https://doi.org/10.1002/ffj.3290

APA

Leung, G., Marriott, R. J., Leung, G. S., & Marriott, R. (2015). Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction. Flavour and Fragrance Journal, 31(2), 124-136. https://doi.org/10.1002/ffj.3290

CBE

Leung G, Marriott RJ, Leung GS, Marriott R. 2015. Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction. Flavour and Fragrance Journal. 31(2):124-136. https://doi.org/10.1002/ffj.3290

MLA

Leung, G. et al. "Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction". Flavour and Fragrance Journal. 2015, 31(2). 124-136. https://doi.org/10.1002/ffj.3290

VancouverVancouver

Leung G, Marriott RJ, Leung GS, Marriott R. Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction. Flavour and Fragrance Journal. 2015 Nov 5;31(2):124-136. doi: 10.1002/ffj.3290

Author

Leung, G. ; Marriott, R.J. ; Leung, G.S. et al. / Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction. In: Flavour and Fragrance Journal. 2015 ; Vol. 31, No. 2. pp. 124-136.

RIS

TY - JOUR

T1 - Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction

AU - Leung, G.

AU - Marriott, R.J.

AU - Leung, G.S.

AU - Marriott, R.

PY - 2015/11/5

Y1 - 2015/11/5

N2 - 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.

AB - 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.

U2 - 10.1002/ffj.3290

DO - 10.1002/ffj.3290

M3 - Article

VL - 31

SP - 124

EP - 136

JO - Flavour and Fragrance Journal

JF - Flavour and Fragrance Journal

SN - 0882-5734

IS - 2

ER -