Characteristic flavor compounds in peel oil of Shiroyanagi navel

Characteristic flavor compounds were evaluated in the Shiroyanagi navel (Citrus sinensis OSBECK, cv. SHIROYANAGI). The essential oil was prepared from the peel by simultaneous distillation-extraction, and separated into hydrocarbon and oxygenated fractions through a silicagel column. As the oxygenat...

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Veröffentlicht in:	Nippon Nōgeikagaku Kaishi 1987/11/15, Vol.61(11), pp.1435-1439
Hauptverfasser:	Yang, R.H. (Kagawa Univ., Miki (Japan). Faculty of Agriculture), Ohtsuki, H, Tamura, H, Sugisawa, H
Format:	Artikel
Sprache:	jpn
Schlagworte:	ACEITES ESENCIALES AGRUME ANALISIS QUIMICO ANALYSE CHIMIQUE CHEMICAL ANALYSIS CHROMATOGRAPHIE CHROMATOGRAPHY CITRUS FRUITS CROMATOGRAFIA ESSENTIAL OILS FRUTAS CITRICAS HUILE ESSENTIELLE
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