Effect of citrus sinensis essential oil deterpenation on the aroma profile of the phases obtained by solvent extraction-Reference-Cited by-同舟云学术

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Effect of citrus sinensis essential oil deterpenation on the aroma profile of the phases obtained by solvent extraction

Published:2018-01 Issue: Volume:116 Page:166-175
ISSN:0021-9614
Container-title:The Journal of Chemical Thermodynamics
language:en
Short-container-title:The Journal of Chemical Thermodynamics

Author:

Gonçalves Daniel,Costa Patrícia,Rodrigues Christianne E.C.,Rodrigues Alírio E.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo, Brazil

Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brazil

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,General Materials Science,Atomic and Molecular Physics, and Optics

Reference46 articles.

1. Carbon isotope ratios of selected volatiles in Citrus sinensis and in orange-flavoured food;Schipilliti;J. Sci. Food Agric.,2015

2. Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck);Selli;Ind. Crops Prod.,2011

3. Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes;Xiao;Flavour Fragr. J.,2016

4. Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.);Fischer;Eur. Food Res. Technol.,2008

5. C.E. da C. Rodrigues, Fractionation of citrus essential oil by liquid–liquid extraction using a perforated rotating disc contactor;Gonçalves;Sep. Purif. Technol.,2016

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