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citrus_maxima_burm._merr [2017/12/18 15:37]
andreas |
citrus_maxima_burm._merr [2017/12/18 15:38]
andreas |
| [[https://en.wikipedia.org/wiki/Pomelo]] | [[https://en.wikipedia.org/wiki/Pomelo]] |
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| "The pummelo... is commercally grown especially in the orient, in contrast to the grapefruit, which is recognized as a natural hybrid of the pummelo (Hodgson 1967), , but grown mainly in America... Nootkatone is one of the characteristic components of th pummelo's aroma, in common with the grapefruit." \\ | "The pummelo... is commercally grown especially in the orient, in contrast to the grapefruit, which is recognized as a natural hybrid of the pummelo (Hodgson 1967), but grown mainly in America... Nootkatone is one of the characteristic components of th pummelo's aroma, in common with the grapefruit." \\ |
| [Sawamura, Masayoshi, and Toshinao Kuriyama. "Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan)." Journal of agricultural and food chemistry 36.3 (1988): 567-569] | [Sawamura, Masayoshi, and Toshinao Kuriyama. "Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan)." Journal of agricultural and food chemistry 36.3 (1988): 567-569] |
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| [Sawamura, Masayoshi, Tetsuya Tsuji, and Shigeru Kuwahara. "Changes in the Volatile Constituents of Pummelo (Citrus grandis Osbeck forma Tosa-bun tan) during Storage." Agricultural and Biological Chemistry 53.1 (1989): 243-246] [[https://www.jstage.jst.go.jp/article/bbb1961/53/1/53_1_243/_pdf]] | [Sawamura, Masayoshi, Tetsuya Tsuji, and Shigeru Kuwahara. "Changes in the Volatile Constituents of Pummelo (Citrus grandis Osbeck forma Tosa-bun tan) during Storage." Agricultural and Biological Chemistry 53.1 (1989): 243-246] [[https://www.jstage.jst.go.jp/article/bbb1961/53/1/53_1_243/_pdf]] |
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| Cold-pressed oils (CPO) of pummelo contained limonene (55.4-94.1%), γ-terpinene (0.1-9.3%), and myrcene (2.2-39.3%) as main components. Each kind of pummelo was found to contain nootkatone at a considerable level (0.04-0.95%), which may be regarded as a key compound of pummelo aroma. \\ | Cold-pressed oils (CPO) of pummelo varieties contained limonene (55.4-94.1%), γ-terpinene (0.1-9.3%), and myrcene (2.2-39.3%) as main components. Each kind of pummelo was found to contain nootkatone at a considerable level (0.04-0.95%), which may be regarded as a key compound of pummelo aroma. \\ |
| [Sawamura, Masayoshi, et al. "Volatile constituents of several varieties of pummelos and a comparison of the nootkatone levels in pummelos and other citrus fruits." Agricultural and biological chemistry 54.3 (1990): 803-805] | [Sawamura, Masayoshi, et al. "Volatile constituents of several varieties of pummelos and a comparison of the nootkatone levels in pummelos and other citrus fruits." Agricultural and biological chemistry 54.3 (1990): 803-805] |
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