Characterisation of free and bound volatile compounds from six different varieties of citrus fruits.


Free volatile compounds in six varieties of citrus juices were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolyzed by almond β-glucosidase. A total of 43 free and 17 bound volatile compounds were identified in citrus. Free… (More)
DOI: 10.1016/j.foodchem.2015.03.142



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