古广文, 桑文, 林捷新, 等. 梅州市柑桔黄龙病防控实践与思考[J]. 植物医学, 2023, 2(5): 71-79.
USDA. Citrus: World Markets and Trade [Z] //AGRICULTURE U S D O. United States Department of Agriculture. 2024.
FENG S, SUH J H, GMITTER F G, et al. Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata) [J]. Journal of Agricultural and Food Chemistry, 2018, 66(1): 203-211. doi: 10.1021/acs.jafc.7b04968
BAZEMORE R, GOODNER K, ROUSEFF R. Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry [J]. Journal of Food Science, 1999, 64(5): 800-803. doi: 10.1111/j.1365-2621.1999.tb15915.x
PEREZ-CACHO P R, ROUSEFF R. Processing and Storage Effects on Orange Juice Aroma: A Review [J]. Journal of Agricultural and Food Chemistry, 2008, 56(21): 9785-9796. doi: 10.1021/jf801244j
LI X, REN J N, FAN G, et al. Changes of Aroma Compounds and Qualities of Freshly-Squeezed Orange Juice during Storage [J]. Journal of Food Science and Technology, 2018, 55(11): 4530-4543. doi: 10.1007/s13197-018-3389-2
蔡德萍. NFC橙汁加工贮藏过程中溶解氧对其品质的影响[D]. 重庆: 西南大学, 2020.
李维. 溶氧量对超高压处理荔枝混合果汁贮藏特性的影响[D]. 广州: 华南农业大学, 2018.
罗昱. 刺梨果汁褐变与风味调控研究[D]. 贵阳: 贵州大学, 2015.
CHENG Y J, ROUSEFF R, LI G J, et al. Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles [J]. Journal of Agricultural and Food Chemistry, 2020, 68(4): 1030-1037. doi: 10.1021/acs.jafc.9b06647
程玉娇. 宽皮柑橘果汁中挥发性硫化物和风味活性组分研究[D]. 重庆: 西南大学, 2020.
CHENG Y J, LI G J, WU H J, et al. Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD [J]. Journal of Agricultural and Food Chemistry, 2021, 69(47): 14259-14269. doi: 10.1021/acs.jafc.1c05465
RUIZ PEREZ-CACHOP, MAHATTANATAWEE K, SMOOT J M, et al. Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor [J]. Journal of Agricultural and Food Chemistry, 2007, 55(14): 5761-5767. doi: 10.1021/jf0703856
PÉREZ-LÓPEZ A J, SAURA D, LORENTE J, et al. Limonene, Linalool, A-Terpineol, and Terpinen-4-Ol as Quality Control Parameters in Mandarin Juice Processing [J]. European Food Research and Technology, 2006, 222(3): 281-285.
程玉娇, 李贵节, 欧阳祝, 等. 基于气相色谱-质谱/脉冲火焰检测器和主成分分析对不同品种柚汁挥发性风味组分的分析[J]. 食品与发酵工业, 2022, 48(10): 255-263.
CALLEJÓN R M, MORALES M L, FERREIRA A C S, et al. Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach [J]. Journal of Agricultural and Food Chemistry, 2008, 56(17): 8086-8095. doi: 10.1021/jf800903n
PINO J A, MESA J. Contribution of Volatile Compounds to Mango (Mangifera indica L.) Aroma [J]. Flavour and Fragrance Journal, 2006, 21(2): 207-213. doi: 10.1002/ffj.1703
TAMURA H, FUKUDA Y, PADRAYUTTAWAT A. Characterization of Citrus Aroma Quality by Odor Threshold Values [M] //TAKEOKA G R, TERANISHI R, WILLIAMS P J, et al. Biotechnology for Improved Foods and Flavors. Washington: American Chemical Society, 1996.
MOOKDASANIT J, TAMURA H, YOSHIZAWA T, et al. TraceVolatile Components in Essential Oil of Citrus Sudachi by Means of Modified Solvent Extraction Method [J]. Food Science and Technology Research, 2003, 9(1): 54-61. doi: 10.3136/fstr.9.54
TAMURA H, BOONBUMRUNG S, YOSHIZAWA T, et al. The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.) [J]. Food Science and Technology Research, 2001, 7(1): 72-77. doi: 10.3136/fstr.7.72
BUTTERY R G, TERANISHI R, FLATH R A, et al. Fresh Tomato Volatiles-Composition and Sensory Studies [M] //TERANISHI R, BUTTERY R, SHAHIDI F. Flavor Chemistry: Trends and Developments. Washington: American Chemical Society, 1989.
PUNTER P H. Measurement of Human Olfactory Thresholds for Several Groups of Structurally Related Compounds [J]. Chemical Senses, 1983, 7(3-4): 215-235. doi: 10.1093/chemse/7.3-4.215
OKORNÝ J, VELÍŠEK J, TELEVANTOU M, et al. Prediction of Sensory Quality of Orange Beverage on the Basis of Gas Chromatographie Profiles [J]. Food/Nahrung, 1978, 22(8): 661-667. doi: 10.1002/food.19780220802
PINO J, TORRICELLA R, ORSI F. Correlation Between Sensory and Gas-Chromatographic Measurements on Grapefruit Juice Volatiles [J]. Nahrung-Food, 1986, 30(8): 783-790.
COMETTO-MUÑIZ J E, CAIN W S, ABRAHAM M H, et al. Trigeminal and Olfactory Chemosensory Impact of Selected Terpenes [J]. Pharmacology Biochemistry and Behavior, 1998, 60(3): 765-770. doi: 10.1016/S0091-3057(98)00054-9
TAMURA H, YANG R H, SUGISAWA H. AromaProfiles of Peel Oils of Acid Citrus [M] //Bioactive Volatile Compounds from Plants. Washington, DC: American Chemical Society, 1993: 121-136.
GUADAGNI D G, BUTTERY R G, OKANO S. Odour Thresholds of Some Organic Compounds Associated with Food Flavours [J]. Journal of the Science of Food and Agriculture, 1963, 14(10): 761-765. doi: 10.1002/jsfa.2740141014
BUTTERY R G, SEIFERT R M, GUADAGNI D G, et al. Characterization of Additional Volatile Components of Tomato [J]. Journal of Agricultural and Food Chemistry, 1971, 19(3): 524-529. doi: 10.1021/jf60175a011
MOYANO L, ZEA L, MORENO J A, et al. Evaluation of the Active Odorants in Amontillado Sherry Wines during the Aging Process [J]. Journal of Agricultural and Food Chemistry, 2010, 58(11): 6900-6904. doi: 10.1021/jf100410n
ALEXANDER H C, MCCARTY W M, BARTLETT E A, et al. Aqueous Odor and Taste Threshold Values of Industrial Chemicals [J]. Journal AWWA, 1982, 74(11): 595-599. doi: 10.1002/j.1551-8833.1982.tb05017.x
MASANETZ C, GROSCH W. Key Odorants of Parsley Leaves (Petroselinum crispum Mill. Nym. ssp. Crispum) by Odour-Activity Values [J]. Flavour and Fragrance Journal, 1998, 13(2): 115-124. doi: 10.1002/(SICI)1099-1026(199803/04)13:2<115::AID-FFJ706>3.0.CO;2-6
MAIS E, ALOLGA R N, WANG S L, et al. A Comparative UPLC-Q/TOF-MS-Based Metabolomics Approach for Distinguishing Zingiber officinale Roscoe of Two Geographical Origins [J]. Food Chemistry, 2018, 240: 239-244. doi: 10.1016/j.foodchem.2017.07.106