Effect of fermentation on free and bound volatile compounds of orange juice

Flavour and Fragrance Journal

Volumn 24, Issue 5, 2009, Pages 219-225

  Fan, Gang ^a   Lu, Wei ^a   Yao, Xiaolin ^a   Zhang, Yun ^a   Wang, Kexing ^a   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Citrus sinensis; Fermentation; Glycosides; Orange wine; Volatiles

Indexed keywords

AMBERLITE XAD-2; CIS-CARVEOL; CITRUS SINENSIS; DIETHYL SUCCINATE; ETHYL 3-HYDROXYHEXANOATE; ETHYL BENZOATE; ETHYL HEXANOATE; FREEFORMS; GLUCOSIDASE; ISOAMYL ACETATE; LAURATE; ORANGE JUICE; VOLATILE COMPOUNDS; WASHINGTON; WINE QUALITY; YEAST FERMENTATION;

ESTERS; FERMENTATION; FRUIT JUICES; METHANOL; OLEFINS; RESINS; SUGARS; VOLATILE ORGANIC COMPOUNDS;

WINE;

BETA GLUCOSIDASE; DECANOIC ACID ETHYL ESTER; ETHYL 3 HYDROXYHEXANOATE; ETHYL BENZOATE; ETHYL LAURATE; ISOPENTYL ACETATE; LIMONENE; METHANOL; PALMITIC ACID METHYL ESTER; SUCCINIC ACID DIETHYL ESTER; TERPINEOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CONTROLLED STUDY; FERMENTATION; FOOD COLOR; FOOD COMPOSITION; GAS CHROMATOGRAPHY; HYDROLYSIS; HYDROPHOBICITY; MASS SPECTROMETRY; NONHUMAN; ODOR; ORANGE JUICE; SOLID PHASE MICROEXTRACTION; SWEET ORANGE; WINE;

CITRUS SINENSIS; PRUNUS DULCIS;

EID: 73349089973     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1931     Document Type: Article

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