Computer evaluation of gas chromatographic profiles for the correlation of quality differences in cold pressed orange oils
- 1 March 1975
- journal article
- Published by Elsevier in Journal of Chromatography A
- Vol. 106 (1) , 73-81
- https://doi.org/10.1016/s0021-9673(01)81048-7
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- The coupling of the flame photometric detector and the free fatty acid phase (FFAP) capillary column in the trace analysis of sulphur compoundsJournal of Chromatography A, 1973
- Aldehydes, Ketones and Esters in Valencia Orange Peel OilJournal of Food Science, 1969
- Differentiation Between Coffea Arabica and Coffea Robusta by Computer Evaluation of Gas Chromatographic Profiles--Comparison of Numerically Derived Quality Predictions With Organoleptic EvaluationsJournal of Chromatographic Science, 1969
- Isolation and identification of a series of .alpha.,.beta.-unsaturated aldehydes from Valencia orange peel oilJournal of Agricultural and Food Chemistry, 1969
- The origin of citrus flavor components—IV : The terpenes of “Valencia” orange leaf, peel, and blossom oilsPhytochemistry, 1968
- Analysis of cold-pressed orange oil paraffin waxesPhytochemistry, 1966
- Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus OilsJournal of Food Science, 1965
- Isolation and Identification of Alcohols in Cold-Pressed Valencia Orange Oil by Liquid-Liquid Extraction and Gas Chromatography.Analytical Chemistry, 1965
- Terpenes and Sesquiterpenes in Cold‐pressed Orange OilJournal of Food Science, 1965
- Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,bJournal of Food Science, 1961