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J-GLOBAL ID：200902163432273871   Reference number：00A0178463

Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation.

成熟中のスダチ(Citrus sudachi)の揮発性成分の季節的変化

Author (3)： TAMURA H (Kagawa Univ., Kagawa, JPN) ,  PADRAYUTTAWAT A (Kagawa Univ., Kagawa, JPN) ,  TOKUNAGA T (Tokushima Horticultural Experiment Station, Tokushima, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 2  Page： 156-160  Publication year： May. 1999 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Citrus ,...
Semi thesaurus term： Citrus sudachi

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JST classification (1)： Fruits and processed fruit products  (FJ11030Z)

Reference (23)：

• Attaway, J.A., Pieringer, A.P. and Barabas, L.J. (1966). The origin of citrus flavor components-I. The analysis of citrus leaf oils during gas-liquid chromatography, thin-layer chromatography, and mass spectrometry. Phytochemistry, 5, 141-151.
• Attaway, J.A., Pieringer, A.P. and Barabas, L.J. (1967). The origin of citrus flavor components-III. A study of the percentage variations in peel and leaf oil terpenes during one season. Phytochemistry, 6, 25-32.
• Buttery, R.G., Teranishi, R., Ling, L.C. and Turnbaugh, J.G. (1990). Quantitative and sensory studies on tomato paste volatiles. J. Agric. Food Chem. 38, 336-340.
• Clements, R.L. (1964). Organic acid in citrus fruits. II. Seasonal changes in the orange. J. Food Sci., 29, 281-286.
• Guadagni, D.G., Okano, S., Buttery, R.G. and Burr, H.K. (1966). Correlation of sensory and gas-liquid chromatographic measurements of apple volatiles. Food Technol. 20, 166-169.

Terms in the title (5)： 成熟 ,  スダチ ,  Citrus ,  揮発性成分 ,  季節的変化