J Integr Plant Biol. ›› 1988, Vol. 30 ›› Issue (6): -.
• Research Articles •
Lin Zheng-kui and Hua Ying-fang
Abstract: The methods of GC with fused silica capillary column, its Kovats retention index of GC and GC-MS-DS etc. We were used to study the aromatic compounds of the peel essential oil of Citrus sinensis (L.) Osbeck and aromatic concentrates of fruit flesh. 29 chemical constituents from the peels and 40 chemical constituents from the fruit flesh were identified. The trace constituents α-sinensal 0.01% and β-sinensal 0.01% are the special aroma ones for Citrus sinensis. At the same time, the changes flavor components in Citrus sinensis peels and fruit flesh during storage were also explored.
Key words: Citrus sinensis, Essential oil, Aroma concentrates of fruit flesh, GC-MS, Retention index
Lin Zheng-kui and Hua Ying-fang. Changes in the Volatile Flavor Constituents of Citrus sinensis (L.) Osbeck During Storage[J]. J Integr Plant Biol., 1988, 30(6): -.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.jipb.net/EN/
https://www.jipb.net/EN/Y1988/V30/I6/