OrangerV1, PascalFrancis, Corpus, bibRecord, 000822

Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils

Identifieur interne : 000822 ( PascalFrancis/Corpus ); précédent : 000821; suivant : 000823

Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils

Auteurs : N. T. Minh Tu ; L. X. Thanh ; A. Une ; H. Ukeda ; M. Sawamura

Source :

Flavour and fragrance journal [ 0882-5734 ] ; 2002.

RBID : Pascal:02-0399031

Descripteurs français

Pascal (Inist)
- Analyse chimique, Composition chimique, Huile essentielle, Agrume, Citrus grandis, Citrus sinensis, Citrus reticulata, Citrus aurantifolia, Lime (fruit), Pomélo, Orange, Mandarine, Clémentine, Vietnam, Pelure, Chromatographie phase gazeuse, Méthode couplée, Spectrométrie masse, Pressage, A froid, Terpénoïde, Monoterpène, Sesquiterpène, Hydrocarbure, Aldéhyde, Alcool.

English descriptors

KwdEn :
- Alcohol, Aldehyde, Chemical analysis, Chemical composition, Citrus aurantifolia, Citrus fruit, Citrus grandis, Citrus reticulata, Citrus sinensis, Clementine, Cold process, Coupled method, Essential oil, Gas chromatography, Grapefruit, Hydrocarbon, Limes, Mandarin, Mass spectrometry, Monoterpene, Orange, Peel, Pressing, Sesquiterpenes, Terpenoid, Vietnam.

Abstract

The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A11	`05`	`1`		`@1 SAWAMURA (M.)`
A14	`01`			`@1 Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe @2 Nankoku, Kochi 783-8502 @3 JPN @Z 1 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut.`
A14	`02`			`@1 Institute of Biological and Food Technology, Hanoi University of Technology, 1 Dai Co Viet @2 Hanoi @3 VNM @Z 2 aut.`
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C01	`01`		`ENG`	@0 The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.
C02	`01`	`X`		`@0 002A35B13`
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C03	`01`	`X`	`ENG`	`@0 Chemical analysis @5 01`
C03	`01`	`X`	`SPA`	`@0 Análisis químico @5 01`
C03	`02`	`X`	`FRE`	`@0 Composition chimique @5 02`
C03	`02`	`X`	`ENG`	`@0 Chemical composition @5 02`
C03	`02`	`X`	`SPA`	`@0 Composición química @5 02`
C03	`03`	`X`	`FRE`	`@0 Huile essentielle @5 03`
C03	`03`	`X`	`ENG`	`@0 Essential oil @5 03`
C03	`03`	`X`	`SPA`	`@0 Aceite esencial @5 03`
C03	`04`	`X`	`FRE`	`@0 Agrume @5 04`
C03	`04`	`X`	`ENG`	`@0 Citrus fruit @5 04`
C03	`04`	`X`	`SPA`	`@0 Agrios @5 04`
C03	`05`	`X`	`FRE`	`@0 Citrus grandis @2 NS @5 05`
C03	`05`	`X`	`ENG`	`@0 Citrus grandis @2 NS @5 05`
C03	`05`	`X`	`SPA`	`@0 Citrus grandis @2 NS @5 05`
C03	`06`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 06`
C03	`06`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 06`
C03	`06`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 06`
C03	`07`	`X`	`FRE`	`@0 Citrus reticulata @2 NS @5 07`
C03	`07`	`X`	`ENG`	`@0 Citrus reticulata @2 NS @5 07`
C03	`07`	`X`	`SPA`	`@0 Citrus reticulata @2 NS @5 07`
C03	`08`	`X`	`FRE`	`@0 Citrus aurantifolia @2 NS @5 08`
C03	`08`	`X`	`ENG`	`@0 Citrus aurantifolia @2 NS @5 08`
C03	`08`	`X`	`SPA`	`@0 Citrus aurantifolia @2 NS @5 08`
C03	`09`	`X`	`FRE`	`@0 Lime (fruit) @5 09`
C03	`09`	`X`	`ENG`	`@0 Limes @5 09`
C03	`09`	`X`	`SPA`	`@0 Lima (fruta) @5 09`
C03	`10`	`X`	`FRE`	`@0 Pomélo @5 10`
C03	`10`	`X`	`ENG`	`@0 Grapefruit @5 10`
C03	`10`	`X`	`SPA`	`@0 Toronja @5 10`
C03	`11`	`X`	`FRE`	`@0 Orange @5 11`
C03	`11`	`X`	`ENG`	`@0 Orange @5 11`
C03	`11`	`X`	`SPA`	`@0 Naranja @5 11`
C03	`12`	`X`	`FRE`	`@0 Mandarine @5 12`
C03	`12`	`X`	`ENG`	`@0 Mandarin @5 12`
C03	`12`	`X`	`SPA`	`@0 Mandarina @5 12`
C03	`13`	`X`	`FRE`	`@0 Clémentine @5 13`
C03	`13`	`X`	`ENG`	`@0 Clementine @5 13`
C03	`13`	`X`	`SPA`	`@0 Clementina @5 13`
C03	`14`	`X`	`FRE`	`@0 Vietnam @2 NG @5 14`
C03	`14`	`X`	`ENG`	`@0 Vietnam @2 NG @5 14`
C03	`14`	`X`	`SPA`	`@0 Vietnam @2 NG @5 14`
C03	`15`	`X`	`FRE`	`@0 Pelure @5 16`
C03	`15`	`X`	`ENG`	`@0 Peel @5 16`
C03	`15`	`X`	`SPA`	`@0 Cáscara @5 16`
C03	`16`	`X`	`FRE`	`@0 Chromatographie phase gazeuse @5 18`
C03	`16`	`X`	`ENG`	`@0 Gas chromatography @5 18`
C03	`16`	`X`	`SPA`	`@0 Cromatografía fase gaseosa @5 18`
C03	`17`	`X`	`FRE`	`@0 Méthode couplée @5 19`
C03	`17`	`X`	`ENG`	`@0 Coupled method @5 19`
C03	`17`	`X`	`SPA`	`@0 Método acoplado @5 19`
C03	`18`	`X`	`FRE`	`@0 Spectrométrie masse @5 20`
C03	`18`	`X`	`ENG`	`@0 Mass spectrometry @5 20`
C03	`18`	`X`	`SPA`	`@0 Espectrometría masa @5 20`
C03	`19`	`X`	`FRE`	`@0 Pressage @5 22`
C03	`19`	`X`	`ENG`	`@0 Pressing @5 22`
C03	`19`	`X`	`SPA`	`@0 Prensado @5 22`
C03	`20`	`X`	`FRE`	`@0 A froid @5 23`
C03	`20`	`X`	`ENG`	`@0 Cold process @5 23`
C03	`20`	`X`	`SPA`	`@0 En frío @5 23`
C03	`21`	`X`	`FRE`	`@0 Terpénoïde @2 FX @5 25`
C03	`21`	`X`	`ENG`	`@0 Terpenoid @2 FX @5 25`
C03	`21`	`X`	`SPA`	`@0 Terpenoide @2 FX @5 25`
C03	`22`	`X`	`FRE`	`@0 Monoterpène @5 26`
C03	`22`	`X`	`ENG`	`@0 Monoterpene @5 26`
C03	`22`	`X`	`SPA`	`@0 Monoterpeno @5 26`
C03	`23`	`X`	`FRE`	`@0 Sesquiterpène @5 27`
C03	`23`	`X`	`ENG`	`@0 Sesquiterpenes @5 27`
C03	`23`	`X`	`SPA`	`@0 Sesquiterpeno @5 27`
C03	`24`	`X`	`FRE`	`@0 Hydrocarbure @2 FX @5 29`
C03	`24`	`X`	`ENG`	`@0 Hydrocarbon @2 FX @5 29`
C03	`24`	`X`	`SPA`	`@0 Hidrocarburo @2 FX @5 29`
C03	`25`	`X`	`FRE`	`@0 Aldéhyde @5 30`
C03	`25`	`X`	`ENG`	`@0 Aldehyde @5 30`
C03	`25`	`X`	`SPA`	`@0 Aldehído @5 30`
C03	`26`	`X`	`FRE`	`@0 Alcool @5 32`
C03	`26`	`X`	`ENG`	`@0 Alcohol @5 32`
C03	`26`	`X`	`SPA`	`@0 Alcohol @5 32`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Asie @2 NG`
C07	`05`	`X`	`ENG`	`@0 Asia @2 NG`
C07	`05`	`X`	`SPA`	`@0 Asia @2 NG`
N21				`@1 224`
N82				`@1 PSI`

Format Inist (serveur)

NO :	PASCAL 02-0399031 INIST
ET :	Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils
AU :	MINH TU (N. T.); THANH (L. X.); UNE (A.); UKEDA (H.); SAWAMURA (M.)
AF :	Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe/Nankoku, Kochi 783-8502/Japon (1 aut., 3 aut., 4 aut., 5 aut.); Institute of Biological and Food Technology, Hanoi University of Technology, 1 Dai Co Viet/Hanoi/Viet Nam (2 aut.)
DT :	Publication en série; Niveau analytique
SO :	Flavour and fragrance journal; ISSN 0882-5734; Coden FFJOED; Royaume-Uni; Da. 2002; Vol. 17; No. 3; Pp. 169-174; Bibl. 31 ref.
LA :	Anglais
EA :	The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.
CC :	002A35B13
FD :	Analyse chimique; Composition chimique; Huile essentielle; Agrume; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lime (fruit); Pomélo; Orange; Mandarine; Clémentine; Vietnam; Pelure; Chromatographie phase gazeuse; Méthode couplée; Spectrométrie masse; Pressage; A froid; Terpénoïde; Monoterpène; Sesquiterpène; Hydrocarbure; Aldéhyde; Alcool
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asie
ED :	Chemical analysis; Chemical composition; Essential oil; Citrus fruit; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Limes; Grapefruit; Orange; Mandarin; Clementine; Vietnam; Peel; Gas chromatography; Coupled method; Mass spectrometry; Pressing; Cold process; Terpenoid; Monoterpene; Sesquiterpenes; Hydrocarbon; Aldehyde; Alcohol
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asia
SD :	Análisis químico; Composición química; Aceite esencial; Agrios; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lima (fruta); Toronja; Naranja; Mandarina; Clementina; Vietnam; Cáscara; Cromatografía fase gaseosa; Método acoplado; Espectrometría masa; Prensado; En frío; Terpenoide; Monoterpeno; Sesquiterpeno; Hidrocarburo; Aldehído; Alcohol
LO :	INIST-20275.354000101318790020
ID :	02-0399031

Links to Exploration step

Pascal:02-0399031

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Alcohol</term>
<term>Aldehyde</term>
<term>Chemical analysis</term>
<term>Chemical composition</term>
<term>Citrus aurantifolia</term>
<term>Citrus fruit</term>
<term>Citrus grandis</term>
<term>Citrus reticulata</term>
<term>Citrus sinensis</term>
<term>Clementine</term>
<term>Cold process</term>
<term>Coupled method</term>
<term>Essential oil</term>
<term>Gas chromatography</term>
<term>Grapefruit</term>
<term>Hydrocarbon</term>
<term>Limes</term>
<term>Mandarin</term>
<term>Mass spectrometry</term>
<term>Monoterpene</term>
<term>Orange</term>
<term>Peel</term>
<term>Pressing</term>
<term>Sesquiterpenes</term>
<term>Terpenoid</term>
<term>Vietnam</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Analyse chimique</term>
<term>Composition chimique</term>
<term>Huile essentielle</term>
<term>Agrume</term>
<term>Citrus grandis</term>
<term>Citrus sinensis</term>
<term>Citrus reticulata</term>
<term>Citrus aurantifolia</term>
<term>Lime (fruit)</term>
<term>Pomélo</term>
<term>Orange</term>
<term>Mandarine</term>
<term>Clémentine</term>
<term>Vietnam</term>
<term>Pelure</term>
<term>Chromatographie phase gazeuse</term>
<term>Méthode couplée</term>
<term>Spectrométrie masse</term>
<term>Pressage</term>
<term>A froid</term>
<term>Terpénoïde</term>
<term>Monoterpène</term>
<term>Sesquiterpène</term>
<term>Hydrocarbure</term>
<term>Aldéhyde</term>
<term>Alcool</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0882-5734</s0>
</fA01>
<fA02 i1="01"><s0>FFJOED</s0>
</fA02>
<fA03 i2="1"><s0>Flavour fragr. j.</s0>
</fA03>
<fA05><s2>17</s2>
</fA05>
<fA06><s2>3</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>MINH TU (N. T.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>THANH (L. X.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>UNE (A.)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>UKEDA (H.)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>SAWAMURA (M.)</s1>
</fA11>
<fA14 i1="01"><s1>Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe</s1>
<s2>Nankoku, Kochi 783-8502</s2>
<s3>JPN</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Institute of Biological and Food Technology, Hanoi University of Technology, 1 Dai Co Viet</s1>
<s2>Hanoi</s2>
<s3>VNM</s3>
<sZ>2 aut.</sZ>
</fA14>
<fA20><s1>169-174</s1>
</fA20>
<fA21><s1>2002</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>20275</s2>
<s5>354000101318790020</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2002 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>31 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>02-0399031</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Flavour and fragrance journal</s0>
</fA64>
<fA66 i1="01"><s0>GBR</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B13</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Analyse chimique</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Chemical analysis</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Análisis químico</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Composition chimique</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Chemical composition</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Composición química</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Huile essentielle</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Essential oil</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Aceite esencial</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Agrume</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Agrios</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Citrus grandis</s0>
<s2>NS</s2>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Citrus grandis</s0>
<s2>NS</s2>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Citrus grandis</s0>
<s2>NS</s2>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Citrus reticulata</s0>
<s2>NS</s2>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Citrus reticulata</s0>
<s2>NS</s2>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Citrus reticulata</s0>
<s2>NS</s2>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Citrus aurantifolia</s0>
<s2>NS</s2>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Citrus aurantifolia</s0>
<s2>NS</s2>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Citrus aurantifolia</s0>
<s2>NS</s2>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Lime (fruit)</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Limes</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Lima (fruta)</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Pomélo</s0>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Grapefruit</s0>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Toronja</s0>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Orange</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Orange</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Naranja</s0>
<s5>11</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Mandarine</s0>
<s5>12</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Mandarin</s0>
<s5>12</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Mandarina</s0>
<s5>12</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Clémentine</s0>
<s5>13</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Clementine</s0>
<s5>13</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Clementina</s0>
<s5>13</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Vietnam</s0>
<s2>NG</s2>
<s5>14</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Vietnam</s0>
<s2>NG</s2>
<s5>14</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Vietnam</s0>
<s2>NG</s2>
<s5>14</s5>
</fC03>
<fC03 i1="15" i2="X" l="FRE"><s0>Pelure</s0>
<s5>16</s5>
</fC03>
<fC03 i1="15" i2="X" l="ENG"><s0>Peel</s0>
<s5>16</s5>
</fC03>
<fC03 i1="15" i2="X" l="SPA"><s0>Cáscara</s0>
<s5>16</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Chromatographie phase gazeuse</s0>
<s5>18</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Gas chromatography</s0>
<s5>18</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Cromatografía fase gaseosa</s0>
<s5>18</s5>
</fC03>
<fC03 i1="17" i2="X" l="FRE"><s0>Méthode couplée</s0>
<s5>19</s5>
</fC03>
<fC03 i1="17" i2="X" l="ENG"><s0>Coupled method</s0>
<s5>19</s5>
</fC03>
<fC03 i1="17" i2="X" l="SPA"><s0>Método acoplado</s0>
<s5>19</s5>
</fC03>
<fC03 i1="18" i2="X" l="FRE"><s0>Spectrométrie masse</s0>
<s5>20</s5>
</fC03>
<fC03 i1="18" i2="X" l="ENG"><s0>Mass spectrometry</s0>
<s5>20</s5>
</fC03>
<fC03 i1="18" i2="X" l="SPA"><s0>Espectrometría masa</s0>
<s5>20</s5>
</fC03>
<fC03 i1="19" i2="X" l="FRE"><s0>Pressage</s0>
<s5>22</s5>
</fC03>
<fC03 i1="19" i2="X" l="ENG"><s0>Pressing</s0>
<s5>22</s5>
</fC03>
<fC03 i1="19" i2="X" l="SPA"><s0>Prensado</s0>
<s5>22</s5>
</fC03>
<fC03 i1="20" i2="X" l="FRE"><s0>A froid</s0>
<s5>23</s5>
</fC03>
<fC03 i1="20" i2="X" l="ENG"><s0>Cold process</s0>
<s5>23</s5>
</fC03>
<fC03 i1="20" i2="X" l="SPA"><s0>En frío</s0>
<s5>23</s5>
</fC03>
<fC03 i1="21" i2="X" l="FRE"><s0>Terpénoïde</s0>
<s2>FX</s2>
<s5>25</s5>
</fC03>
<fC03 i1="21" i2="X" l="ENG"><s0>Terpenoid</s0>
<s2>FX</s2>
<s5>25</s5>
</fC03>
<fC03 i1="21" i2="X" l="SPA"><s0>Terpenoide</s0>
<s2>FX</s2>
<s5>25</s5>
</fC03>
<fC03 i1="22" i2="X" l="FRE"><s0>Monoterpène</s0>
<s5>26</s5>
</fC03>
<fC03 i1="22" i2="X" l="ENG"><s0>Monoterpene</s0>
<s5>26</s5>
</fC03>
<fC03 i1="22" i2="X" l="SPA"><s0>Monoterpeno</s0>
<s5>26</s5>
</fC03>
<fC03 i1="23" i2="X" l="FRE"><s0>Sesquiterpène</s0>
<s5>27</s5>
</fC03>
<fC03 i1="23" i2="X" l="ENG"><s0>Sesquiterpenes</s0>
<s5>27</s5>
</fC03>
<fC03 i1="23" i2="X" l="SPA"><s0>Sesquiterpeno</s0>
<s5>27</s5>
</fC03>
<fC03 i1="24" i2="X" l="FRE"><s0>Hydrocarbure</s0>
<s2>FX</s2>
<s5>29</s5>
</fC03>
<fC03 i1="24" i2="X" l="ENG"><s0>Hydrocarbon</s0>
<s2>FX</s2>
<s5>29</s5>
</fC03>
<fC03 i1="24" i2="X" l="SPA"><s0>Hidrocarburo</s0>
<s2>FX</s2>
<s5>29</s5>
</fC03>
<fC03 i1="25" i2="X" l="FRE"><s0>Aldéhyde</s0>
<s5>30</s5>
</fC03>
<fC03 i1="25" i2="X" l="ENG"><s0>Aldehyde</s0>
<s5>30</s5>
</fC03>
<fC03 i1="25" i2="X" l="SPA"><s0>Aldehído</s0>
<s5>30</s5>
</fC03>
<fC03 i1="26" i2="X" l="FRE"><s0>Alcool</s0>
<s5>32</s5>
</fC03>
<fC03 i1="26" i2="X" l="ENG"><s0>Alcohol</s0>
<s5>32</s5>
</fC03>
<fC03 i1="26" i2="X" l="SPA"><s0>Alcohol</s0>
<s5>32</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Asie</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Asia</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Asia</s0>
<s2>NG</s2>
</fC07>
<fN21><s1>224</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 02-0399031 INIST</NO>
<ET>Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils</ET>
<AU>MINH TU (N. T.); THANH (L. X.); UNE (A.); UKEDA (H.); SAWAMURA (M.)</AU>
<AF>Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe/Nankoku, Kochi 783-8502/Japon (1 aut., 3 aut., 4 aut., 5 aut.); Institute of Biological and Food Technology, Hanoi University of Technology, 1 Dai Co Viet/Hanoi/Viet Nam (2 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Flavour and fragrance journal; ISSN 0882-5734; Coden FFJOED; Royaume-Uni; Da. 2002; Vol. 17; No. 3; Pp. 169-174; Bibl. 31 ref.</SO>
<LA>Anglais</LA>
<EA>The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.</EA>
<CC>002A35B13</CC>
<FD>Analyse chimique; Composition chimique; Huile essentielle; Agrume; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lime (fruit); Pomélo; Orange; Mandarine; Clémentine; Vietnam; Pelure; Chromatographie phase gazeuse; Méthode couplée; Spectrométrie masse; Pressage; A froid; Terpénoïde; Monoterpène; Sesquiterpène; Hydrocarbure; Aldéhyde; Alcool</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asie</FG>
<ED>Chemical analysis; Chemical composition; Essential oil; Citrus fruit; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Limes; Grapefruit; Orange; Mandarin; Clementine; Vietnam; Peel; Gas chromatography; Coupled method; Mass spectrometry; Pressing; Cold process; Terpenoid; Monoterpene; Sesquiterpenes; Hydrocarbon; Aldehyde; Alcohol</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asia</EG>
<SD>Análisis químico; Composición química; Aceite esencial; Agrios; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lima (fruta); Toronja; Naranja; Mandarina; Clementina; Vietnam; Cáscara; Cromatografía fase gaseosa; Método acoplado; Espectrometría masa; Prensado; En frío; Terpenoide; Monoterpeno; Sesquiterpeno; Hidrocarburo; Aldehído; Alcohol</SD>
<LO>INIST-20275.354000101318790020</LO>
<ID>02-0399031</ID>
</server>
</inist>
</record>

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   |texte=   Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils
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Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils

Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils

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