Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids

Author:

Hijaz Faraj1ORCID,Gmitter Fred G.1,Bai Jinhe2,Baldwin Elizabeth2,Biotteau Alice2,Leclair Clotilde2,McCollum T. Greg2,Plotto Anne2

Affiliation:

1. University of Florida‐IFASCitrus Research and Education Center Lake Alfred FL 33850 U.S.A.

2. USDA‐ARSU.S. Horticultural Research Laboratory 2001 South Rock Road Fort Pierce FL 34945 U.S.A.

Funder

Florida citrus industry

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice

2. Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

3. Influence of harvest time on quality of ‘Valencia’ oranges and juice;Bai J.;Proceedings of Florida State Horticultural Society,2009

4. Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

5. California Department of Food and Agriculture.(2003).Title 3 Division 3 Chapter 1 Subchapter 4 Article 22 Section 1430.36.

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