Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

Headspace volatiles contributing to flavour and consumer liking of wellness beverages

(2009) Terhi A. Pohjanheimo et al.   FOOD CHEMISTRY

Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry

(2009) Toussaint Barboni et al.   FOOD CHEMISTRY

Historical Review of Citrus Flavor Research during the Past 100 Years

(2009) Russell L. Rouseff et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Role for Differential Glycoconjugation in the Emission of Phenylpropanoid Volatiles from Tomato Fruit Discovered Using a Metabolic Data Fusion Approach

(2009) Y. M. Tikunov et al.   PLANT PHYSIOLOGY

Fresh Squeezed Orange Juice Odor: A Review

(2008) Pilar Ruiz Perez-Cacho et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds

(2008) Anne Plotto et al.   FLAVOUR AND FRAGRANCE JOURNAL

Headspace-based techniques to identify the principal volatile compounds in red grape cultivars

(2008) M. Carmen González-Mas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2008) Yu Qiao et al.   MOLECULES