COMMERCIAL ORANGE ESSENCE - COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS

被引：13

作者：

LUND, ED ^{[1
]}

BRYAN, WL ^{[1
]}

机构：

[1] USDA,ARS,CITRUS & SUBTROP PROD LAB,WINTER HAVEN,FL 33880

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01505.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：385 / 388

页数：4

共 12 条

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[5] DISTRIBUTION OF AQUEOUS AROMA COMPONENTS IN ORANGE [J].

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BERRY, RE ;

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LUND, ED .

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[6] GAS CHROMATOGRAPHIC PROCEDURE FOR ANALYSIS OF AQUEOUS ORANGE ESSENCE [J].

MOSHONAS, MG ;

LUND, ED .

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[7]

MOSHONAS MG, 1975, INT FLAVOURS, V133

[8] FRUIT FLAVOR CONSTITUENTS - GAS CHROMATOGRAPHIC METHOD FOR COMPARATIVE ANALYSIS OF FRUIT FLAVORS [J].

RHOADES, JW ;

MILLAR, JD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (01) :5-&

[9] ANALYSIS OF ORANGE VOLATILES WITH VAPOR SAMPLING [J].

SCHULTZ, TH ;

FLATH, RA ;

MON, TR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) :1060-&

[10]

SHAW PE, 1974, P FLA STATE HORT SOC, V78, P268

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