Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, res...

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Detalles Bibliográficos
Autores principales: Qiao, Yu, Xie, Bi Jun, Zhang, Yan, Zhang, Yun, Fan, Gang, Yao, Xiao Lin, Pan, Si Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2008
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6245415/
https://www.ncbi.nlm.nih.gov/pubmed/18596659
http://dx.doi.org/10.3390/molecules13061333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6245415/
https://www.ncbi.nlm.nih.gov/pubmed/18596659
http://dx.doi.org/10.3390/molecules13061333

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