Free and bound volatile compounds in juice and peel of Jincheng oranges

Free and glycosidically bound volatile compounds in juice and peel of Jincheng oranges were investigated. Solid phase microextraction (SPME) was used for extraction of free volatile compounds. Bound volatile compounds in juice were isolated by using Amberlite XAD-2 column adsorption and methanol elu...

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Veröffentlicht in:	European food research & technology 2009-08, Vol.229 (4), p.571-578
Hauptverfasser:	Fan, Gang, Qiao, Yu, Yao, Xiaolin, Mo, Dan, Wang, Kexing, Pan, Siyi
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Alcohol Aldehydes Analytical Chemistry Biological and medical sciences Biotechnology Chemistry Chemistry and Materials Science Citrus fruits Esters Food Food industries Food Science Forestry Fruit and vegetable industries Fruit juices Fundamental and applied biological sciences. Psychology Hydrolysis Monoterpenes Original Paper Prunus dulcis Studies VOCs Volatile organic compounds
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