Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 10, 2012, Pages 2617-2628

  Liu, Cuihua ^a   Cheng, Yunjiang ^a   Zhang, Hongyan ^a   Deng, Xiuxin ^a   Chen, Feng ^b   Xu, Juan ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

AEDA; characteristic aroma compounds; GC MS; GC O; Mangshanyegan (Citrus nobilis); volatiles

Indexed keywords

AEDA; AROMA COMPOUNDS; GC-MS; GC-O; MANGSHANYEGAN (CITRUS NOBILIS); VOLATILES;

HYDROCARBONS; VOLATILE ORGANIC COMPOUNDS;

FLAVOR COMPOUNDS;

VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CITRUS; FRUIT; MASS FRAGMENTOGRAPHY; ODOR;

CITRUS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PLANT OILS; VOLATILE ORGANIC COMPOUNDS;

CITRUS; CITRUS LIMON; CITRUS MAXIMA; CITRUS NOBILIS; CITRUS RETICULATA; CITRUS SINENSIS;

EID: 84863381690     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2039197     Document Type: Article

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