caa a22 4500 463156595 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0412-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0412-z Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice [Elektronische Daten] [Antonio Pérez-López, José López-Nicolás, Angel Carbonell-Barrachina] Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified by GC-MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the formation of off-flavors was higher in the conventional juice, although threshold values were not reached. Springer-Verlag, 2006 Citrus nationallicence Color nationallicence Dynamic headspace nationallicence GC-MS nationallicence Volatile compounds nationallicence Pérez-López Antonio Department of Food Science and Technology, Catholic University of San Antonio, Campus de los Jerónimos, s/n. 30107, Guadalupe, Murcia, Spain aut López-Nicolás José Department of Food Science and Technology, Catholic University of San Antonio, Campus de los Jerónimos, s/n. 30107, Guadalupe, Murcia, Spain aut Carbonell-Barrachina Angel Department of AgroFood Technology, Miguel Hernández University, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 255-260 1438-2377 225:2<255 2007 225 217 https://doi.org/10.1007/s00217-006-0412-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0412-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pérez-López Antonio Department of Food Science and Technology, Catholic University of San Antonio, Campus de los Jerónimos, s/n. 30107, Guadalupe, Murcia, Spain aut NATIONALLICENCE 700 1- López-Nicolás José Department of Food Science and Technology, Catholic University of San Antonio, Campus de los Jerónimos, s/n. 30107, Guadalupe, Murcia, Spain aut NATIONALLICENCE 700 1- Carbonell-Barrachina Angel Department of AgroFood Technology, Miguel Hernández University, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 255-260 1438-2377 225:2<255 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer