Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques-Reference-Cited by-同舟云学术

Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Published:2022-10-11 Issue: Volume: Page:1-26
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jia Xiao¹,Ren Jingnan¹,Fan Gang¹^ORCID,Reineccius Gary A.²,Li Xiao¹,Zhang Nawei¹,An Qi¹,Wang Qingshan¹,Pan Siyi¹

Affiliation:

1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China

2. Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Key Research and Development Program in Hubei Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2129581

Reference191 articles.

1. Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India

2. Comparison of Volatile Concentrations in Hand-Squeezed Juices of Four Different Lemon Varieties

3. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

4. Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept

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