Linalool in Orange Juice:  Origin and Thermal Stability

Linalool concentrations were determined in juice from three groups of 60 Valencia oranges using pentane:ether extraction and high-resolution capillary GC. The outer peel (flavedo) was removed from one group. The other two groups retained their peel intact. Juice was extricated from the halved fruits...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-01, Vol.51 (1), p.196-199
Hauptverfasser:	Bazemore, Russell, Rouseff, Russell, Naim, Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages - analysis Biological and medical sciences Citrus Citrus - chemistry Drug Stability Food industries Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hot Temperature Monoterpenes - analysis Plant Oils - chemistry
Online-Zugang:	Volltext
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