Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden)-Reference-Cited by-同舟云学术

Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden)

Published:1999-12-01 Issue:12 Volume:47 Page:5189-5193
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Buettner Andrea¹,Schieberle Peter¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990071l

Reference30 articles.

1. Analysis of Volatile Components in Fresh Grapefruit Juice by Purge and Trap/Gas Chromatography

2. 1-p-Menthene-8-thiol: A powerful flavor impact constituent of grapefruit juice (Citrus parodisi MACFAYDEN)

3. Über die Autoxydation von Linolsäure‐methylester in Wasser III: Chromatographische Auftrennung der wasserlöslichen Reaktionsprodukte

4. The synthesis of 3,4-2H2-3Z-hexenal and 6,6,6-2H3-3Z-hexenal

Cited by 139 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. Sensory characterization and identification of odorants in birch wood (Betula pendula Roth);Wood Science and Technology;2024-08-09

2. More than just geosmin and 2‐methylisoborneol? Off‐flavours associated with recirculating aquaculture systems;Reviews in Aquaculture;2024-07-03

3. Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges;Journal of Agricultural and Food Chemistry;2024-04-19

4. Characterization of bluefish baits (keeled mullet, leaping mullet, and sardine) in regard to biochemical and physical properties: bait preference of bluefish;Canadian Journal of Fisheries and Aquatic Sciences;2023-07-01

5. Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines;Heliyon;2023-01