INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

被引：21

作者：

BUCKHOLZ, LL ^{[1
]}

DAUN, HK ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02348.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：535 / +

页数：1

共 19 条

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MON, TR ;

TERANISH.R .

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[12] QUANTITATIVE ANALYSIS OF A HIGHLY VOLATILE FRACTION FROM VALENCIA ORANGE ESSENCE OIL [J].

SHAW, PE ;

COLEMAN, RL .

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[13]

SHAW PE, 1975, FLAVOURS MAY, P190

[14] DETERMINATION OF RELATIVE CONCENTRATIONS OF MAJOR ALDEHYDES IN LEMON, ORANGE AND GRAPEFRUIT OILS BY GAS CHROMATOGRAPHY [J].

STANLEY, WL ;

VANNIER, SH ;

ROLLE, LA ;

IKEDA, RM .

JOURNAL OF FOOD SCIENCE, 1961, 26 (01) :43-&

[15]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[16]

Tilgner D. J., 1970, Lebensmittel-Wissenschaft und Technologie, V3, P77

[17]

TILGNER DJ, 1965, FOOD TECHNOL-CHICAGO, V19, P25

[18] (+)-LIMONENE OXIDATION WITH SELENIUM DIOXIDE HYDROGEN PEROXIDE [J].

WILSON, CW ;

SHAW, PE .

JOURNAL OF ORGANIC CHEMISTRY, 1973, 38 (09) :1684-1687

[19]

[No title captured]

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