Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions

Identification of key aroma compounds fr

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract

✍ Sophie Deterre; Barbara Rega; Julien Delarue; Martine Decloux; Marc Lebrun; Pier 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 157 KB

## ABSTRACT The volatile compounds of bitter orange (__Citrus aurantium__ L.) products, essential oil (EO) and the heart cut (HC) of the distillate were detected and quantified using gas chromatography (GC) coupled with a mass spectrometer and flame ionization detector. The flavour compounds were c