Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 686-695

  Cheong, Mun Wai ^a   Chong, Zhi Soon ^a   Liu, Shao Quan ^a   Zhou, Weibiao ^a   Curran, Philip ^b   Yu, Bin ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Calamansi (Citrus microcarpa); CDA; PCA; Peel; Sensory evaluation; Volatiles

Indexed keywords

CALAMANSI (CITRUS MICROCARPA); CDA; PCA; PEEL; SENSORY EVALUATION; VOLATILES;

DICHLOROMETHANE; DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY; HEXANE; LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

PHENOLS;

ANTHRANILIC ACID METHYL ESTER; AROMATIC COMPOUND; CAFFEIC ACID; COUMARIC ACID; DICHLOROMETHANE; FERULIC ACID; HEXANE; PARA COUMARIC ACID; SINAPIC ACID; VOLATILE AGENT;

ARTICLE; CALAMONDIN; CANONICAL ANALYSIS; CONTROLLED STUDY; MALAYSIA; MASS FRAGMENTOGRAPHY; NONHUMAN; PHILIPPINES; PRINCIPAL COMPONENT ANALYSIS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VIET NAM;

CITRUS; FEMALE; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROXYBENZOATES; MALE; PLANT EXTRACTS; TASTE; VOLATILE ORGANIC COMPOUNDS;

CITRUS MICROCARPA;

EID: 84862823569     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.162     Document Type: Article

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