Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC

Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD

Published:2021-11-16 Issue:47 Volume:69 Page:14259-14269
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Yujiao¹²,Li Guijie¹²,Wu Houjiu¹²,Huang Linhua¹²,Wang Hua¹²^ORCID

Affiliation:

1. Citrus Research Institute, Southwest University, Chongqing 400712, China

2. National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China

Funder

Natural Science Foundation of Chongqing

National Natural Science Foundation of China

Scientific and Technological Research Program of Chongqing Municipal Education Commission

undamental Research Funds for the Central Universities of China

funds of Public Welfare Industry of the Chinese Ministry of Agriculture

National Key Research and Development Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05465

Reference61 articles.

1. Citrus: World Markets and Trade; United States Department of Agriculture, 2021. https://apps.fas.usda.gov/psdonline/circulars/citrus.pdf (Jan 2021).

2. Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV Light

3. Light-Induced Off-flavor Development in Cloudy Apple Juice

4. Effects of Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated Orange Juice and Drinks1

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