Identification of Key Flavor Compounds in Citrus Fruits: A Flavoromics Approach-Reference-Cited by-同舟云学术

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Identification of Key Flavor Compounds in Citrus Fruits: A Flavoromics Approach

Published:2021-11-15 Issue:11 Volume:1 Page:2076-2085
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Feng Shi¹²,Gmitter Jr Frederick G.¹,Grosser Jude W.¹,Wang Yu¹²^ORCID

Affiliation:

1. Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States

2. Department of Food Science and Human Nutrition, University of Florida, 572 Newell Drive, Gainesville, Florida 32611, United States

Funder

Citrus Research and Development Foundation

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00304

Reference43 articles.

1. Economic impacts of citrus greening (HLB) in Florida. https://crec.ifas.ufl.edu/extension/greening/PDF/FE90300.pdf (accessed 04-10-2019).

2. The impact of perceptual interactions on perceived flavor

3. Consumer acceptance of orange juice containing functional ingredients

4. Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars

5. Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

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