Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference25 articles.
1. A procedure for the sensory analysis of gas chromatographic effluents;Acree;Food Chemistry,1984
2. Analysis of odor-active volatiles in cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;Journal of Agricultural and Food Chemistry,1995
3. Chamblee, T. S. and Clark, Jr. B. C. (1993) Lemon and lime citrus essential oils. Analysis and organoleptic evaluation. In: Bioactive Volatile Compounds from Plants, ed. R. Teranishi, R. G. Buttery and H. Sugisawa. American Chemistryical Society, Washington DC, pp. 88–102.
4. Clark, B. C. and Chamblee, T. S. (1992) Acid-catalyzed reactions of citrus oils and other terpene-containing flavors. In Off-flavors in Foods and Beverages, ed. G. Charalambous. Elsevier Science Publishers B.V., Amsterdam, pp. 229–285.
5. Analysis of odor-active volatiles from Pseudomonas fragi grown in milk;Cormier;Journal of Agricultural and Food Chemistry,1991
Cited by 72 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. Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry;Food Science and Biotechnology;2023-12-21
2. Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment;Journal of Food Measurement and Characterization;2023-05-31
3. Investigations of the Chemical Composition and Aromatic Properties of Peel Essential Oils throughout the Complete Phase of Fruit Development for Two Cultivars of Sweet Orange (Citrus sinensis (L.) Osb.);Plants;2022-10-17
4. Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study;Chemical Papers;2022-04-27
5. Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions;Journal of Food Processing and Preservation;2021-09-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3