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Volumn 30, Issue 3, 2015, Pages 245-253

Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation

(7) Ni, Hui a,b Hong, Peng a Ji, Hai Feng a Sun, Hao a Chen, Yan Hong a,d Xiao, An Feng a,c,d Chen, Feng a,b

a JIMEI UNIVERSITY (China)

b CLEMSON UNIVERSITY (United States)

c FUJIAN PROVINCIAL KEY LABORATORY OF FOOD MICROBIOLOGY AND ENZYME ENGINEERING (China)

d RESEARCH CENTER OF FOOD BIOTECHNOLOGY OF XIAMEN CITY (China)

Author keywords

Aroma; GC MS; Naringinase treatment; Pummelo juice; Resin adsorption; Sensory evaluation

Indexed keywords

ADSORPTION; FLAVONOIDS; FRUIT JUICES; GAS CHROMATOGRAPHY; ODORS; RESINS; VOLATILE ORGANIC COMPOUNDS;

AROMA; GC-MS; NARINGINASE; PUMMELO; RESIN ADSORPTION;

SENSORY ANALYSIS;

ALDEHYDE DERIVATIVE; AURANTIIN; HEXANOL; LINALOOL; NARINGINASE; OXIDE; RESIN; UNCLASSIFIED DRUG; VOLATILE AGENT;

ADSORPTION; AROMA; ARTICLE; COMPARATIVE STUDY; FRUIT JUICE; MASS FRAGMENTOGRAPHY; PUMMELO; SENSORY EVALUATION;

CITRUS; CITRUS MAXIMA;

EID: 84927966769 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3239 Document Type: Article

Times cited : (37)

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