Classification and analysis of citrus oils by NIR spectroscopy

Food Chemistry

Volumn 72, Issue 1, 2001, Pages 113-117

  Steuer, B ^a   Schulz, H ^a   Lager E ^b  

^a INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

^b MCI Miritz Citrus Ingredients GmbH   (Germany)

Author keywords

Aldehyde determination; Citrus oils; NIRS; Nootkatone; Terpenes

Indexed keywords

ALDEHYDE; CITRUS OIL; LIMONENE; NOOTKATONE; SABINENE; TERPINENE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; CALIBRATION; CHEMICAL ANALYSIS; CITRUS FRUIT; CLASSIFICATION; CONTROLLED STUDY; FOOD ANALYSIS; INFRARED SPECTROSCOPY; MULTIVARIATE ANALYSIS; NEAR INFRARED SPECTROSCOPY; OPTICAL ROTATION; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; REFERENCE VALUE; RELIABILITY;

CITRUS; CITRUS LIMON; CITRUS X PARADISI;

EID: 0035238969     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00209-0     Document Type: Article

References (9)

1. Untersuchung der Alterung von Citrusolen mit Hilfe der IR-Spektroskopie
2. Analysis of volatile flavor constituents from grapefruit essence
3. Potent odorants resulting from the peroxidation of lemon oil
4. Identification of potent flavour compounds formed in an aqueous lemon oil/citric acid emulsion
5. Charakterisierung von Grapefruitol und-saft durch HPLC
6. Anwendung der Nah-Infrarotspektroskopie bei der Qualitatskontrolle etherischer Ole
7. Glass capillary gas chromatography for quantitative determination of volatile constituents in cold-pressed grapefruit oil
8. Zur Beurteilung von Zitrusolen