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Citrus Essential Oils: Effects of Abscission Chemicals and Evaluation of Flavors and Aromas

  • Manuel G. Moshonas
  • Philip E. Shaw
Part of the Recent Advances in Phytochemistry book series (RAPT, volume 14)

Abstract

Citrus oils are the most important by-products derived from citrus fruits and are primarily used as flavoring, scenting or masking agents for a wide variety of food, beverage, pharmaceutical and perfumery products. Thus, they contribute to the acceptance of many finished products purchased by millions of consumers. Essential oils from citrus have been sold commercially since 1582, when they were listed in the Frankfurt am Main Statutes.

Keywords

Orange Juice Methyl Eugenol Geranyl Acetate Flavor Threshold Phenolic Ether 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1980

Authors and Affiliations

  • Manuel G. Moshonas
    • 1
  • Philip E. Shaw
    • 1
  1. 1.Citrus and Subtropical Products LaboratoryUSDAWinter HavenUSA

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