Extended aroma extract dilution analysis profile of Shiikuwasha ( Citrus depressa Hayata) pulp essential oil
Tài liệu tham khảo
Choi, 2007, Correlation between flavonoid content and the NO production inhibitory activity of peel extracts from various citrus fruits, Biol Pharm Bull, 30, 772, 10.1248/bpb.30.772
Lin, 2010, Volatile organic components of fresh leaves as indicators of indigenous and cultivated citrus species in Taiwan, Biosci Biotechnol Biochem, 74, 806, 10.1271/bbb.90891
Inafuku-Teramoto, 2011, Polymethoxyflavones, synephrine and volatile constitution of peels of citrus fruit grown in Okinawa, J Jpn Soc Hortic Sci, 80, 214, 10.2503/jjshs1.80.214
Asikin, 2014, Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity in Shiikuwasha (Citrus depressa Hayata) juice, J Sci Food Agric, 94, 2384, 10.1002/jsfa.6563
Asikin, 2012, The composition of volatile aroma components, flavanones and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines, J Agric Food Chem, 60, 7973, 10.1021/jf301848s
Miyata, 2008, A citrus polymethoxyflavonoid, nobiletin, is a novel MEK inhibitor that exhibits antitumor metastasis in human fibrosarcoma HT-1080 cells, Biochem Biophys Res Commun, 366, 168, 10.1016/j.bbrc.2007.11.100
Hirose, 2012, Characteristics of Shiikuwasha (Citrus depressa Hayata) and development of its new applications, J Jpn Soc Food Sci Technol, 59, 363, 10.3136/nskkk.59.363
Chisholm, 2003, Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle), Flavour Frag J, 18, 106, 10.1002/ffj.1172
Brat, 2003, Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice, J Agric Food Chem, 51, 3442, 10.1021/jf026226y
Fernández-Vázquez, 2013, Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo, LWT-Food Sci Technol, 51, 65, 10.1016/j.lwt.2012.10.017
Pourbafrani, 2010, Production of biofuels, limonene and pectin from citrus wastes, Biores Technol, 101, 4246, 10.1016/j.biortech.2010.01.077
Xiao, 2016, Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes, Flavour Frag J, 31, 41, 10.1002/ffj.3268
Fischer, 2008, Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.), Eur Food Res Technol, 227, 735, 10.1007/s00217-007-0781-y
Hausch, 2015, Flavor chemistry of lemon-lime carbonated beverages, J Agric Food Chem, 63, 112, 10.1021/jf504852z
Nagai, 2014, Olfactory stimulatory with grapefruit and lavender oils change autonomic nerve activity and physiological function, Auton Neurosci, 185, 29, 10.1016/j.autneu.2014.06.005
Delahunty, 2006, Gas chromatography-olfactometry, J Sep Sci, 29, 2107, 10.1002/jssc.200500509
Choi, 2000, Radical-scavenging activities of citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazyl, J Agric Food Chem, 48, 4156, 10.1021/jf000227d
Hosni, 2010, Composition of peel essential oils from four selected Tunisian Citrus species: evidence for the genotypic influence, Food Chem, 123, 1098, 10.1016/j.foodchem.2010.05.068
Linck, 2010, Effects of inhaled Linalool in anxiety, social interaction and aggressive behavior in mice, Phytomedicine, 17, 679, 10.1016/j.phymed.2009.10.002
Laing, 2003, Relationship between molecular structure, concentration and odor qualities of oxygenated aliphatic molecules, Chem Senses, 28, 57, 10.1093/chemse/28.1.57