Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences

Author:

Wei XuORCID,Song Mei,Chen Chunxian,Tong Huarong,Liang Guolu,Gmitter Fred G.

Funder

China Postdoctoral Science Foundation

Chongqing Postdoctoral Science Foundation

New Varieties Development and Management Corporation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Discoloration in raw and processed fruits and vegetables;Adams;Critical Reviews in Food Science and Nutrition,2007

2. Flavor and odor thresholds in water of selected orange juice components;Ahmed;Journal of Agricultural and Food Chemistry,1978

3. Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties;Allegrone;Journal of Agricultural and Food Chemistry,2006

4. Citrus leaf volatiles as affected by developmental stage and genetic type;Azam;International Journal of Molecular Sciences,2013

5. Changes in volatile and non-volatile flavor chemicals of “Valencia” orange juice over the harvest seasons;Bai;Foods,2016

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