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-Reference-Cited by-同舟云学术

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

Published:2015-09-07 Issue:1 Volume:31 Page:41-50
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Xiao Zuobing¹²,Ma Shengtao¹,Niu Yunwei¹,Chen Feng³,Yu Dan¹

Affiliation:

1. School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China

2. Shanghai Research Institute of Fragrance and Flavor Industry; Shanghai 200232 China

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

Funder

National Youth Science Foundation of China

National Natural Science Foundation of China

National Key Technology R&D Program

Shanghai Engineering Technology Research Center of Fragrance and Flavor

Shanghai Excellent Young Teacher Foundation

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference35 articles.

1. Essential oil composition and antibacterial activity of the grapefruit (Citrus Paradisi. L) peel essential oils obtained by solvent-free microwave extraction: comparison with hydrodistillation

2. Comparison of different isolation methods of essential oil fromCitrus fruits: cold pressing, hydrodistillation and microwave ‘dry’ distillation

3. Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling

4. Characteristic Odor Components of Kumquat (Fortunella japonica Swingle) Peel Oil

5. Characteristic odour components ofCitrus sp. (Kiyookadaidai) cold-pressed peel oil

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