DIRECT GAS-CHROMATOGRAPHIC ANALYSIS OF AQUEOUS CITRUS AND OTHER FRUIT ESSENCES

[1] FRUIT FLAVORS AND ODORS - ISOLATION AND IDENTIFICATION OF SOME VOLATILE CARBONYL COMPONENTS FROM ORANGE ESSENCE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (02) : 102 - +

[2] METHODS FOR DETERMINATION OF OXYGENATED TERPENE ALDEHYDE AND ESTER CONCENTRATIONS IN AQUEOUS CITRUS ESSENCES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (04) : 688 - +

[3] BOGGS MM, 1949, ADV FOOD RES, P222

[4] Braddock R. J., 1971, Proceedings of the Florida State Horticultural Society, V84, P223

[5] PRINCIPLES AND SOME TECHNIQUES OF HIGH-RESOLUTION HEADSPACE ANALYSIS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1049 - +

[6] GUADAGNI DG, 1970, J FOOD SCI, V38, P279

[7] HICKEY MW, 1983, COMMUNICATION

[8] COLORIMETRIC ESTIMATION OF TOTAL ALDEHYDES IN AQUEOUS ORANGE ESSENCE USING N-HYDROXYBENZENESULFONAMIDE [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 300 - &

[9] JOHNSON JD, 1983, FOOD TECHNOL-CHICAGO, V37, P92

[10] COMMERCIAL ORANGE ESSENCE - COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 385 - 388

[1] FRUIT FLAVORS AND ODORS - ISOLATION AND IDENTIFICATION OF SOME VOLATILE CARBONYL COMPONENTS FROM ORANGE ESSENCE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (02) : 102 - +

[2] METHODS FOR DETERMINATION OF OXYGENATED TERPENE ALDEHYDE AND ESTER CONCENTRATIONS IN AQUEOUS CITRUS ESSENCES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (04) : 688 - +

[3] BOGGS MM, 1949, ADV FOOD RES, P222

[4] Braddock R. J., 1971, Proceedings of the Florida State Horticultural Society, V84, P223

[5] PRINCIPLES AND SOME TECHNIQUES OF HIGH-RESOLUTION HEADSPACE ANALYSIS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1049 - +

[6] GUADAGNI DG, 1970, J FOOD SCI, V38, P279

[7] HICKEY MW, 1983, COMMUNICATION

[8] COLORIMETRIC ESTIMATION OF TOTAL ALDEHYDES IN AQUEOUS ORANGE ESSENCE USING N-HYDROXYBENZENESULFONAMIDE [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 300 - &

[9] JOHNSON JD, 1983, FOOD TECHNOL-CHICAGO, V37, P92

[10] COMMERCIAL ORANGE ESSENCE - COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 385 - 388