2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice: Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses-Reference-Cited by-同舟云学术

2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice: Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses

Published:2001-10-31 Issue:11 Volume:49 Page:5425-5432
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bezman Yair¹,Rouseff Russell L.¹,Naim Michael¹

Affiliation:

1. Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76-100, Israel and Citrus Research and Educational Center, University of Florida, Lake Alfred, Florida 33850

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010724%2B

Reference30 articles.

1. Potentiall of Ferulic Acid as a Precursor to Off-Flavors in Stored Orange Juice

2. DEGRADATION PRODUCTS FORMED IN CANNED SINGLE-STRENGTH ORANGE JUICE DURING STORAGE

3. Gas chromatography-olfactometry of orange juice to assess the effects of plastic polymers on aroma character

4. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation in Buffers and Model Solutions of Citrus Juice

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