Comparative Analysis of Volatile Components in Red Orange Essential Oil Extracted by Two Cold Pressing Processes

Volatile components in red orange essential oil extracted by two cold pressing processes (cup pressing and lime method) were analyzed by gas chromatography quadrupole time-of-flight mass spectrometry (GC-Q/TOF). A total of 93 components were identified, 89 and 84 compounds were identified for the tw...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Kai LI, Jiaming ZHANG, Han HAO, Yifan DENG, Ming ZENG, Yong MA
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-10-01
Subjects:	red orange essential oil gc-q/tof relative odor activity value key aroma components
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110021