Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 8, 2006, Pages 1832-1838

  Lan Phi, Nguyen Thi ^a   Nishiyama, Chieko ^a   Choi, Hyang Sook ^b   Sawamura, Masayoshi ^a  

^a KOCHI UNIVERSITY   (Japan)

^b Duksung Women's University   (South Korea)

Author keywords

Aroma extract dilution analysis; Citrus essential oil; GC MS; GC olfactometry; Natsudaidai

Indexed keywords

ALCOHOLS; GAS CHROMATOGRAPHY; OILS AND FATS; OLEFINS; PLANTS (BOTANY); SENSORY PERCEPTION;

AROMA EXTRACT DILUTION ANALYSIS; CITRUS ESSENTIAL OIL; GC/MS; GC/OLFACTOMETRY; NATSUDAIDAI;

AROMATIC COMPOUNDS;

CYCLOHEXENE DERIVATIVE; ESSENTIAL OIL; LIMONENE; OCTANOL; TERPENE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CITRUS FRUIT; COLD; FRUIT; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; SENSITIVITY AND SPECIFICITY;

1-OCTANOL; CHROMATOGRAPHY, GAS; CITRUS; COLD; CYCLOHEXENES; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OILS, VOLATILE; PLANT OILS; SENSITIVITY AND SPECIFICITY; TERPENES;

CITRUS; CITRUS NATSUDAIDAI;

EID: 33747868997     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.50705     Document Type: Article

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