Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, resp...

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Bibliographic Details
Main Authors: Si Yi Pan, Xiao Lin Yao, Gang Fan, Yun Zhang, Yan Zhang, Bi Jun Xie, Yu Qiao
Format: Article
Language:English
Published: MDPI AG 2008-06-01
Series:Molecules
Subjects:
Aroma
GC-MS
GC-O
Jinchen
fruit juice
peel oil
Online Access:http://www.mdpi.com/1420-3049/13/6/1333/

Internet

http://www.mdpi.com/1420-3049/13/6/1333/

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