Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1358-1363

  Buettner, Andrea ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

(Z) hex 3 enal; 1 p menthene 8 thiol; 4 Mercapto 4 methylpentan 2 one; hept 1 en 3 one; Stable isotope dilution analysis; Winelactone

Indexed keywords

BUTYRIC ACID ETHYL ESTER; ESTER; FLAVORING AGENT; LACTONE; SULFUR;

ARTICLE; CALCULATION; CITRUS FRUIT; FRUIT JUICE; ISOTOPE DILUTION ASSAY; NONHUMAN; ODOR; SIMULATION; SMELLING;

ACETALDEHYDE; ALDEHYDES; BEVERAGES; CITRUS; ESTERS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SULFHYDRYL COMPOUNDS; TASTE; TERPENES;

CITRUS; CITRUS X PARADISI;

EID: 0034826156     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001235x     Document Type: Article

References (6)

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