2012
DOI: 10.5897/jmpr11.972
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A comparison of volatile components of flower, leaf and peel of Citrus reticulata Blanco (Citrus nobilis Lour var. deliciosa swingle)

Abstract: The volatile flavor components of flower, leaf and peel of Citrus nobilis Lour var. deliciosa swingle were investigated in this study. Flower, leaf and peel flavor components were extracted using water distillation method and then eluted using n-hexane solvent. Then they were all analyzed by Gas chromatography-flame ionization detector (GC-FID) and Gas chromatography-mass spectrometry (GC-MS). 39 flower components, 39 leaf components and 25 peel components including: aldehydes, alcohols, esters, ketons, monote… Show more

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