Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception-Reference-Cited by-同舟云学术

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Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception

Published:2022-10-18 Issue:2 Volume:249 Page:537-551
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Xiao Zuobing,Zhang Shenghang,Zhu Jiancai,Niu Yunwei,Xiong Wen,Chen Feng

Funder

Shanghai Academic Research Leader

Capacity building project of local universities Science and Technology Commission of Shanghai Municipality

key project of China Tobacco Yunnan Industrial Co. LTD

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04151-3.pdf

Reference43 articles.

1. Rouseff RL, Ruiz Perez-Cacho P, Jabalpurwala F (2009) Historical review of citrus flavor research during the past 100 years. J Agric Food Chem 57(18):8115–8124. https://doi.org/10.1021/jf900112y

2. Silvestre WP, Agostini F, Muniz LAR, Pauletti GF (2016) Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation. J Food Eng 178:90–94. https://doi.org/10.1016/j.jfoodeng.2016.01.011

3. Chebrolu KK, Jayaprakasha GK, Jifon J, Patil BS (2012) Production system and storage temperature influence grapefruit vitamin C, limonoids, and carotenoids. J Agric Food Chem 60(29):7096–7103. https://doi.org/10.1021/jf301681p

4. Njoroge SM, Koaze H, Karanja PN, Sawamura M (2005) Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya. J Agric Food Chem 53(25):9790–9794. https://doi.org/10.1021/jf051373s

5. Lin J, Rouseff RL (2001) Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time–intensity GC–olfactometry and GC–MS. Flavour Fragr J 16(6):457–463. https://doi.org/10.1002/ffj.1041

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