Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation-Reference-Cited by-同舟云学术

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Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation

Published:2015-03-10 Issue:3 Volume:30 Page:245-253
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Ni Hui¹²,Hong Peng¹,Ji Hai Feng¹,Sun Hao¹,Chen Yan Hong¹³,Xiao An Feng¹⁴³,Chen Feng¹²

Affiliation:

1. College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China

2. Department of Food, Nutrition and Packaging Sciences; Clemson University; Clemson SC 29634 USA

3. Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China

4. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering; Xiamen Fujian Province 361021 China

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference35 articles.

1. Juice components and antioxidant capacity of citrus varieties cultivated in China

2. Naringin content in local citrus fruits

3. Production, purification, and characterization of the debittering enzyme naringinase

4. The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China

5. Enzymic debittering of Indian grapefruit (Citrus paradisi) juice

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