1. 1) 清涼飲料の常識,(社団法人全国清涼飲料工業会,財団法人日本炭酸飲料検査協会,東京),pp87-89(1999).
2. 2) [食べ物]香り百科事典,日本香料協会編,(朝倉書店,東京),pp136-141(2006).
3. 3) Buettner, A. and Schieberle, P., Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing. In “Gas-chromatography-olfactometry : the state of the art”, eds. Leland, J.V., Schieberle, P., Buettner, A. and Acree, T.E., ACS Symposium Series 782 (American Chemical Society, Washington DC), pp 33-45 (2001).
4. 4) Rouseff, P.J. and Lin, J., Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry. In “Food flavors and chemistry : advances of the new millennium”, eds. Spanier, A.M., Shahidi, F., Parliament, T.H., Mussinan, C., Ho, C.T. and Tratras Contis, E., (The Royal Society of Chemistry, Cambridge), pp 336-345 (2001).
5. 5) Schieberle, P. and Buettner, A., Comparison of the key odorants in hand-squeezed juices of orange (Valencia late) and grapefruits (Citrus paradisi Macfadyen). In “Frontiers of flavour science”, eds. Schieberle, P. and Engel, K.H., (Deutsche Forschungsanstalt für Leben-smittelchemie, Garching), pp 10-16 (2000).