Changes in Citrus hystrix oil during autooxidation

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 707-718

  Pudil, F ^b   Wijaya, H ^a   Janda, V ^b   Volfova J ^b   Valentova H ^b   Pokorny J ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 10844261400     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80091-5     Document Type: Article

References (12)

1. Gildmeister E., and Hoffmann F. Die Ätherischen Öle, Band V (1959), Akademie Verlag, Berlin
2. Sato A., Asano K., and Sato T. J. Essent. Oil Res. 2 (1990) 179
3. Lawrence B.M. Perfumer & Flavorist 18 (1993) 43
4. Wijaya C.H. Oriental Natural Flavor: Liquid and Spray-Dried Flavor of "Jeruk Purut" (Citrus Hystrix DC) Leaves. In: Charalambous G. (Ed). Food Flavors: Generation, Analysis and Process Influence (1995), Elsevier 235
5. Lawrence B.M., Hogg J.W., Terhune S.J., and Podimuang V. Phytochemistry 10 (1971) 1404
6. Moreuil C., and Huet R. Fruits 28 (1973) 703
7. 20.5-24.5.1996. Pudil F., Wijaya H., and Janda V. Chemical Composition of Citrus Hystrix Oil. In: Sandra P., and Devos G. (Eds). XVIII th International Symposium on Capillary Chromatography Vol. II (1996), Riva del Garda 1027
8. ISO 6658: Sensory analysis-Methodology-General Guiddance (1985), ISO, Geneva
9. ISO 8589: Sensory analysis-General guidance for the design of test rooms (1988), ISO, Geneva
10. ISO 8586: Sensory analysis-General guidance for the selection, training and monitoring of assessors (1989), ISO, Geneva
11. ISO 6564: Sensory analysis-Flavour profile (1985), ISO, Geneva
12. ISO 4121: Sensory analysis-Grading of food products by methods using scale categories (1988), ISO, Geneva