A simple headspace-gas chromatographic method for the quantitative determination of organic volatiles of fresh orange juice-Reference-Cited by-同舟云学术

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A simple headspace-gas chromatographic method for the quantitative determination of organic volatiles of fresh orange juice

Published:1990-01 Issue:4 Volume:37 Page:313-317
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lum O.L.,Wong M.K.,Lee C.K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference2 articles.

1. Methanol, ethanol and acetaldehyde contents of citrus products;Lund;J. Agric. Food Chem.,1981

2. Orange flavour and aroma compositions made by dense gas extraction of organic flavour and aroma compounds;Japikse,1986

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2. Sample Preparation, Headspace Techniques;Encyclopedia of Analytical Chemistry;2006-09-15

3. Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices;Food Chemistry;2006-01

4. A split injection system for the analysis of purge and trap headspace of the volatile components inCitrus sudachi;Journal of High Resolution Chromatography;1996-06

5. Methods for assessing the authenticity of orange juice. A review;The Analyst;1995

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