1Free and bound volatile compounds in juice and peel of Jincheng oranges

作者： Fan, Gang; Yao, Xiaolin; Mo, Dan; Wang, Kexing; Pan, Siyi; Qiao, Yu; SCI

机构： Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China; Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China;

来源：EUROPEAN FOOD RESEARCH AND TECHNOLOGY

关键词： glucose: 58367-01-4 methanol: 67-56-1 beta-glucosidase: 9001-22-3 EC 3.2.1.21 aldehydes terpenes rhamnose: 3615-41-6 monoterpenes eugenol: 97-53-0 aglycons 3-oxo-alpha-ionol: 34318-21-3 xylo-oligosaccharides p-vinylguaiacol: 7786-61-0 carbon-13-norisoprenoid volatile compounds: free bound benzenic compounds hydroxyl esters orange juice: beverage acid hydrolysis orange peel