Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry-Reference-Cited by-同舟云学术

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Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

Published:2016-03-16 Issue:16 Volume:49 Page:2540-2559
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Schmutzer Gabriella R.,Magdas Dana A.,Moldovan Zaharie,Mirel Valentin

Funder

Romanian Education Ministry (UEFISCDI)

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/00032719.2015.1131707

Reference39 articles.

1. Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction

2. Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology

3. Anon, U.S. Department of Agriculture, Foreign Agricultural Service. 2015. http://www.fas.usda.gov/ (accessed July 20, 2015).

4. Comparison of odour active compounds detected by gas-chromatography–olfactometry between hand-squeezed juices from different orange varieties

5. Recovery of volatile aroma components from orange juice by pervaporation

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice;LWT;2024-09

2. Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests;European Food Research and Technology;2022-11-14

3. Nondestructive Characterization of Citrus Fruit by near-Infrared Diffuse Reflectance Spectroscopy (NIRDRS) with Principal Component Analysis (PCA) and Fisher Linear Discriminant Analysis (FLDA);Analytical Letters;2022-04-15

4. Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release;Food Chemistry;2022-04

5. Development and characterization of liquors prepared with an underutilized citrus by-product, the peel;European Food Research and Technology;2018-08-13

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