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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Gepubliceerd in:Molecules
Hoofdauteurs: Qiao, Yu, Xie, Bi Jun, Zhang, Yan, Zhang, Yun, Fan, Gang, Yao, Xiao Lin, Pan, Si Yi
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2008
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6245415/
https://ncbi.nlm.nih.gov/pubmed/18596659
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules13061333
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