RELATIVE RECOVERY AND IDENTIFICATION OF CARBONYL COMPOUNDS FROM CELERY ESSENTIAL OIL
β Scribed by C. W. WILSON III
- Book ID
- 108799135
- Publisher
- Institute of Food Technologists
- Year
- 1970
- Tongue
- English
- Weight
- 331 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0022-1147
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## 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
BACKGROUND: Volatile compounds, together with sugars and acids, are the main chemical species determining the characteristic aroma and flavor of food. In peach, more than 100 volatiles have been identified. ## RESULTS: The essential oil of six peach and three nectarine accessions used in Italian b