4.7 Article

Volatile composition changes in lemon during fruit maturation by HS-SPME-GC-MS

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Gamze Guclu et al.

Summary: The study showed that organic peppers had more aroma compounds but lower total amount compared to conventional peppers; alcohols were the dominant aroma group in both organic and conventional samples; intermittent microwave drying was more effective in creating new aroma compounds.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

Giuseppe Di Rauso Simeone et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Agriculture, Multidisciplinary

Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models

Wenlin Zhang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Food Science & Technology

Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids

Faraj Hijaz et al.

JOURNAL OF FOOD SCIENCE (2020)

Article Food Science & Technology

Volatile composition changes in navel orange at different growth stages by HS-SPME-GC-MS

Jinxue Hou et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Agriculture, Multidisciplinary

GC-MS study of changes in polar/mid-polar and volatile compounds in Persian lime (Citrus latifolia) during fruit growth

Carlos A. Ledesma-Escobar et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Biochemistry & Molecular Biology

Volatile Compounds in Fruit Peels as Novel Biomarkers for the Identification of Four Citrus Species

Haipeng Zhang et al.

MOLECULES (2019)

Article Agriculture, Multidisciplinary

Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata)

Shi Feng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Identification of volatile profiles of Rio Red grapefruit at various developmental to maturity stages

Priyanka R. Chaudhary et al.

JOURNAL OF ESSENTIAL OIL RESEARCH (2018)

Article Food Science & Technology

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Wanpeng Xi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Review Biochemistry & Molecular Biology

Advances in Fruit Aroma Volatile Research

Muna Ahmed Mohamed El Hadi et al.

MOLECULES (2013)

Editorial Material Biochemistry & Molecular Biology

Plant volatiles

Ian T. Baldwin

CURRENT BIOLOGY (2010)

Review Chemistry, Analytical

Natural bioactive compounds of Citrus limon for food and health

E. Gonzalez-Molina et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)

Review Agriculture, Multidisciplinary

Processing and Storage Effects on Orange Juice Aroma: A Review

Pilar Ruiz Perez-Cacho et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Review Food Science & Technology

Potential antimicrobial uses of essential oils in food: is citrus the answer?

Katie Fisher et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties

G Allegrone et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. cigaline) during maturation

I Ménager et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Plant Sciences

Influence of harvest date and light integral on the development of strawberry flavour compounds

R Watson et al.

JOURNAL OF EXPERIMENTAL BOTANY (2002)