GC/IRMS Analysis of Mandarin Essential Oils. 2. δ13CPDBValues of Characteristic Flavor Components

1997 ◽  
Vol 45 (12) ◽  
pp. 4719-4725 ◽  
Author(s):  
Susanne Faulhaber ◽  
Uwe Hener ◽  
Armin Mosandl
Author(s):  
Elizabeth Berdis ◽  
John Buckley ◽  
John Kraft

Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.


2006 ◽  
Vol 9 (1-2) ◽  
pp. 73-80 ◽  
Author(s):  
Syuichi Fukumoto ◽  
Emi Sawasaki ◽  
Satoshi Okuyama ◽  
Yoshiaki Miyake ◽  
Hidehiko Yokogoshi

1963 ◽  
Vol 35 (5) ◽  
pp. 5-0 ◽  
Author(s):  
James A. Rogers
Keyword(s):  

1980 ◽  
Vol 19 (5) ◽  
pp. 1537-1539 ◽  
Author(s):  
W Campbell
Keyword(s):  

2007 ◽  
Vol 38 (3) ◽  
pp. 25
Author(s):  
MARY ANN MOON
Keyword(s):  

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
T Milošević ◽  
N Nićiforović ◽  
V Mihailović ◽  
S Solujić ◽  
N Vuković

Sign in / Sign up

Export Citation Format

Share Document