Characterization of the Odor-Active Volatiles in Citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka)-Reference-Cited by-同舟云学术

Characterization of the Odor-Active Volatiles in Citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka)

Published:2001-04-18 Issue:5 Volume:49 Page:2404-2408
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Choi Hyang-Sook¹,Kondo Yusuke¹,Sawamura Masayoshi¹

Affiliation:

1. Department of Food and Nutrition, Faculty of Natural Science, Duksung Women's University, Seoul 132-714, Korea, and Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe, Nankoku, Kochi 783-8502, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001467w

Reference18 articles.

1. Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques

2. Comments on “Retention of Ionizable Compounds on HPLC. pH Scale in Methanol−Water and the pK and pH Values of Buffers”

3. Heath, H. B.Flavor Chemistry and Technology; Macmillan Publishers: London, U.K., 1986; pp 4, 62.

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

5. Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

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