Citrus x myrtifolia (Rafinesque) fruits are commonly used to produce the popular Italian beverage 'Chinotto'. The C. myrtifolia plant comes from Asia, as most of Citrus spp., but nowadays is spread in Mediterranean countries and in Italy, mostly Liguria and Sicily. The fresh juice obtained by squeezing ripe fruits of Chinotto has been investigated with the aim to draw up guidelines to be used as a marker of quality and authenticity of this product. The juice composition was studied in terms of soluble solids, organic acids, tritable acidity, sugars, mineral components, flavanone glucoside and ascorbic acid content. The results represent a starting point to define the quality of chinotto juice, improving its quality and detecting any adulterations or frauds.
Chemical composition of Chinotto juice
Filomena Monica Vella;Bruna Laratta
2020
Abstract
Citrus x myrtifolia (Rafinesque) fruits are commonly used to produce the popular Italian beverage 'Chinotto'. The C. myrtifolia plant comes from Asia, as most of Citrus spp., but nowadays is spread in Mediterranean countries and in Italy, mostly Liguria and Sicily. The fresh juice obtained by squeezing ripe fruits of Chinotto has been investigated with the aim to draw up guidelines to be used as a marker of quality and authenticity of this product. The juice composition was studied in terms of soluble solids, organic acids, tritable acidity, sugars, mineral components, flavanone glucoside and ascorbic acid content. The results represent a starting point to define the quality of chinotto juice, improving its quality and detecting any adulterations or frauds.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
