Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing

ACS Symposium Series

Volumn 782, Issue , 2001, Pages 33-45

  Buettner, A ^a   Schieberle, P ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041402672     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2001-0782.ch004     Document Type: Article

References (24)

1. Buettner, A.; Schieberle, P. J. Agric. Food Chem. 1999, 47, 5189-5193.
2. Hinterholzer, A.; Schieberle, P. Flavour Fragr. J. 1998, 13, 49-55.
3. Buettner, A. Wichtige Aromastoffe in frisch gepressten Citrusfruchtsaeften aus verschiedenen Orangenvarietäten (Citrus sinensis (L.) Osbeck) sowie Grapefruit (Citrus paradisi Macf.); Herbert Utz Verlag Wiss.: Munich, Germany, 1999.
4. Schieberle, P. In: Olfaction and Taste-ISOT XI; Kurihara, K.; Suzuki, N.; Ogawa, H.; eds; Springer, Tokyo, 1994.
5. Schieberle, P. Z. Lebensm. Unters. Forsch. 1991, 193, 558-565.
6. Heiler, C.; Schieberle, P. Lebensm. Wiss. Technol. 1996, 29, 460-464.
7. Widder, S.; Sen, A.; Grosch, W. Z. Lebensm. Unters. Forsch. 1991, 193, 32-35.
8. Guth, H.; Grosch, W. Z. Lebensm. Unters. Forsch. 1993, 196, 22-28.
9. Grosch, W.; Milo, C.; Widder, S. In: Trends in Flavour Research; Maarse, H.; Van der Heij, D.G.; eds; Elsevier, Amsterdam, 1994.
10. Guth, H.; Grosch, W. Lebensm. Wiss. Technol. 1990, 23, 59-65.
11. Schieberle, P. In: Progress in Flavour Precursor Studies; Schreier, P.; Winterhalter, P.; eds; Allured Publishing Corporation, Carol Stream, USA, 1993.
12. Schieberle, P. In: Trends in Flavour Research; Maarse, H.; Van der Heij, D.G.; eds; Elsevier, Amsterdam, 1994.
13. Zhou, P.G.; Cox, J.A.; Roberts, D.D.; Acree, T.E. In: Progress in Flavour Precursor Studies; Schreier, P.; Winterhalter, P.; eds; Allured Publishing Corporation, Carol Stream, IL, USA, 1993.
14. Holscher, W.; Steinhart, H. Z. Lebensm. Unters. Forsch. 1992, 195, 33-38.
15. Schieberle, P. In: Characterization of food: emerging methods; Gaonkar, A.G.; ed.; Elsevier Science B.V.; 1995.
16. Buettner, A.; Schieberle, P. J. Agric. Food Chem. 2000, in preparation.
17. Guth, H.; Grosch, W. J. Agric. Food Chem. 1994, 42, 2862-2866.
18. Nagy, S.; Shaw, P.E. In: Food flavours part C, the flavour of fruits; Morton, I.D.; Mac Leod, A.J.; eds; Elsevier, New York, 1990.
19. Marin, A.B.; Acree, T.E.; Hotchkiss, J.H.; Nagy, S. J. Agric. Food Chem. 1992, 40, 650-654.
20. Nisperos-Carriedo, M.; Shaw, P.E. J. Agric. Food Chem. 1990, 38, 1048-1052.
21. Proctor, B.E.; Kenyon, E.M. Food Technol. 1949, 3, 387-392.
22. Beard, J.H.; Fletcher, B.C., Van Berestyn, E.C.H. J. Sci. Food Agric. 1972, 23, 207-213.
23. Farmer, E.H.; Alvapillai, S. J. Chem. Soc. 1942, 121-124.
24. Peleg, H.; Naim, M.; Zehavi, U., Rouseff, R.L.; Nagy, S. J. Agric. Food Chem. 1992, 40, 764-767.