(Q44513904)

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Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry

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scholarly article

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Europe PubMed Central

PubMed publication ID

3 December 2017

Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry (English)

1 reference

Europe PubMed Central

PubMed publication ID

3 December 2017

author name string

Aslaug Högnadóttir

1

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Europe PubMed Central

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3 December 2017

Russell L Rouseff

2

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Europe PubMed Central

PubMed publication ID

3 December 2017

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publication date

1 May 2003

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Europe PubMed Central

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3 December 2017

Journal of Chromatography

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Europe PubMed Central

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3 December 2017

998

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Europe PubMed Central

PubMed publication ID

3 December 2017

1-2

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Europe PubMed Central

PubMed publication ID

3 December 2017

201-211

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Europe PubMed Central

PubMed publication ID

3 December 2017

Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis)

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Composition of Orange Essence Oil

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Composition of aqueous essence and essence oil from Citrus temple

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINEAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY

1 reference

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7 January 2021

3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) causing an off-flavor: elucidation of its formation pathways during storage of citrus soft drinks

1 reference

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7 January 2021

Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Composition of the Essential Oil ofCitrustamuranaHort. ex Tanaka (Hyuganatsu)

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2803%2900524-7

7 January 2021

Use of adsorbent and supercritical carbon dioxide to concentrate flavor compounds from orange oil.

1 reference

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7 January 2021

Identifiers

10.1016/S0021-9673(03)00524-7

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Europe PubMed Central

PubMed publication ID

3 December 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

3 December 2017

ResearchGate publication ID

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