主题：【已应助】求助文献3篇

【序号】：1
【作者】：PHILIP E. SHAW and , CHARLES W. WILSON III
【题名】：Importance of Selected Volatile Components to Natural Orange, Grapefruit, Tangerine, and

Mandarin Flavors
【期刊】：Citrus Nutrition and Quality
【年、卷、期、起止页码】：Chapter 9, pp 167-190
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/bk-1980-0143.ch009

【序号】：2
【作者】：Cesarettin Alasalvar,*↑ Fereidoon Shahidi,‡ and Keith R. Cadwallader§
【题名】：Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.)

Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis
【期刊】：J. Agric. Food Chem., 2003
【年、卷、期、起止页码】： 51 (17), pp 5067-5072
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf0300846?prevSearch=%255BTitle%253A%2BHazelnut

%255D&searchHistoryKey=

【序号】：3
【作者】：Russell Rouseff1, , Prashanthi Jella2, , Rusty Bazemore3, and , Jing-jing Yang
【题名】：Aroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juices
【期刊】：Gas Chromatography-Olfactometry
【年、卷、期、起止页码】：Chapter 7, pp 73-87
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/bk-2001-0782.ch007

【序号】：4
【作者】：Mitsuya Shimoda,*↑ Yuji Nakada,‡ Masatosi Nakashima,↑ and Yutaka Osajima↑
【题名】：Quantitative Comparison of Volatile Flavor Compounds in Deep-Roasted and Light-Roasted Sesame Seed Oil
【期刊】：J. Agric. Food Chem., 1997
【年、卷、期、起止页码】： 45 (8), pp 3193-3196
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf970172o?prevSearch=%255BTitle%253A%2BSesame%2Boil%255D&searchHistoryKey=

【序号】：5
【作者】：Mitsuya Shimoda,*↑ Hideki Shiratsuchi,↑ Yuji Nakada,‡ Yin Wu,↑ and Yutaka Osajima↑
【题名】：Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil
【期刊】：J. Agric. Food Chem., 1996
【年、卷、期、起止页码】：44 (12), pp 3909-3912
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf960115f?prevSearch=%255BTitle%253A%2BSesame%2Boil%255D&searchHistoryKey=