Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles-Reference-Cited by-同舟云学术

Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles

Published:2020-01-04 Issue:4 Volume:68 Page:1030-1037
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Yujiao¹,Rouseff Russell¹²^ORCID,Li Guijie¹,Wu Houjiu¹

Affiliation:

1. Citrus Research Institute, Southwest University, Chongqing 400712, China

2. Citrus Research and Education Center, University of Florida, Lake Alfred, 33850 Florida, United States

Funder

Chongqing Municipal Education Commission

Central Committee of the Communist Party of China

National Citrus Engineering Research Center, Citrus Research Institute, Chinese Academy of Agricultural Sciences

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06647

Reference35 articles.

1. Citrus: World Markets and Trade; United States Department of Agriculture. https://apps.fas.usda.gov/psdonline/circulars/citrus.pdf (accessed June 2019, accessed Sep 2019).

2. Metabolically speaking: Possible reasons behind the tolerance of ‘Sugar Belle’ mandarin hybrid to huanglongbing

3. Citrus Juices Technology

4. Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing

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