相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Characterization of volatile compounds in selected citrus fruits from Asia - Part II: Peel oil
Jorry Dharmawan et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2008)
Comparison of different isolation methods of essential oil from Citrus fruits: cold pressing, hydrodistillation and microwave 'dry' distillation
Mohamed A. Ferhat et al.
FLAVOUR AND FRAGRANCE JOURNAL (2007)
Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice
Jorry Dharmawan et al.
FLAVOUR AND FRAGRANCE JOURNAL (2007)
Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry
S Guillot et al.
FOOD CHEMISTRY (2006)
Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis
WL Fan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Volatile profiles in cold-pressed peel oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. x Citrus sinensis Osbeck x Citrus reticulata Blanco)
HS Song et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2006)
Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing
AJ Pérez-López et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties
E Arena et al.
FOOD CHEMISTRY (2006)
Volatile constituents of five Citrus Petitgrain essential oils from reunion
J Smadja et al.
FLAVOUR AND FRAGRANCE JOURNAL (2005)
Comparison of two headspace solid phase microextraction fibres for the detection of volatile chemical concentration changes due to industrial processing of orange juice
MJ Jordán et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area
C Dhuique-Mayer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Essential oils of Kenyan Citrus fruits: volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo (C-paradisi x C-tangerina)
SM Njoroge et al.
FLAVOUR AND FRAGRANCE JOURNAL (2005)
Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis)
SM Njoroge et al.
FLAVOUR AND FRAGRANCE JOURNAL (2005)
Volatile constituents of the peel oils of several sweet oranges in China
M Sawamura et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2005)
Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey
S Selli et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Evaluation of two gas chromatography-olfactometry methods: the detection frequency and perceived intensity method
SM van Ruth
JOURNAL OF CHROMATOGRAPHY A (2004)
Solid phase microextraction (SPME) of orange juice flavor: Odor representativeness by direct gas chromatography olfactometry (D-GC-O)
B Rega et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Optimization of headspace solid phase microextraction for gas chromatography/mass spectrometry analysis of widely different volatility and polarity terpenoids in olibanum
S Hamm et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction
TH Kim et al.
FOOD CHEMISTRY (2003)
Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatographymass spectrometry
A Högnadóttir et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils
NTM Tu et al.
FLAVOUR AND FRAGRANCE JOURNAL (2002)
Aroma composition changes in early season grapefruit juice produced from thermal concentration
JM Lin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS
JM Lin et al.
FLAVOUR AND FRAGRANCE JOURNAL (2001)
Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)
MJ Jordán et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Methods for gas chromatography-olfactometry: a review
SM van Ruth
BIOMOLECULAR ENGINEERING (2001)
Using HS-SPME to determine the effects of reducing insoluble solids on aromatic composition of orange juice
MJ Jordan et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)
Applications of solid-phase microextraction in food analysis
H Kataoka et al.
JOURNAL OF CHROMATOGRAPHY A (2000)