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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 5
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Modern technologies for extraction of aroma compounds from fruit peels: a review

Zijian LiangSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
,
Pangzhen ZhangSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, AustraliaORCID Iconhttps://orcid.org/0000-0002-9794-2269
ORCID Icon &
Zhongxiang FangSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, AustraliaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9902-3426
ORCID Icon
Pages 1284-1307 | Published online: 30 Oct 2020

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Dragan Cvetkovic, Jelena Stanojevic, Natalija Djordjevic, Ivana Karabegović, Ljiljana Stanojevic, Branimir Pavlic & Bojana Danilović. (2023) Effect of different extraction techniques on the composition of essential oil isolated from fennel (Foeniculum vulgare Mill.) rhizome. Journal of Essential Oil Research 35:1, pages 24-34.
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Qiong Peng, Yao Zhang, Mingxuan Zhu, Feng Bao, Jing Deng & Wen Li. (2022) Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Xiao Jia, Jingnan Ren, Gang Fan, Gary A. Reineccius, Xiao Li, Nawei Zhang, Qi An, Qingshan Wang & Siyi Pan. (2022) Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Critical Reviews in Food Science and Nutrition 0:0, pages 1-26.
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Articles from other publishers (10)

Yue Li. (2023) Analytical methods for the analysis of volatile natural products. Natural Product Reports 40:4, pages 922-956.
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Jingwen Zhang, Leiqing Pan & Kang Tu. (2023) Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS. Journal of Food Measurement and Characterization.
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Zhuoran Zhang & Zepeng Yin. (2023) The Aroma Volatile in ‘Nanguo’ Pear: A Review. Horticulturae 9:3, pages 339.
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Fengping Yi, Hejie Xu, Chenyuan Lü, Kaiwen Wu, Linyu Hao, Shifan Lin & Chang Su. (2023) Comparison of Three Different Extraction Methods on Osmanthus Volatile Oil: Aroma and Biological Activity. Chemistry & Biodiversity 20:2.
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Ivana Dimić, Branimir Pavlić, Slađana Rakita, Aleksandra Cvetanović Kljakić, Zoran Zeković & Nemanja Teslić. (2022) Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction. Foods 12:1, pages 11.
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Haocheng Liu, Jing Wen, Yujuan Xu, Jijun Wu, Yuanshan Yu, Jiguo Yang, Haiyang Liu & Manqin Fu. (2022) Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata ‘chachi’ peel at different collection periods using gas chromatography-ion mobility spectrometry. LWT 171, pages 114126.
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Ronald Marquez, Jacob Zwilling, Franklin Zambrano, Laura Tolosa, Maria E. Marquez, Richard Venditti, Hasan Jameel & Ronalds Gonzalez. (2022) Nanoparticles and essential oils with antiviral activity on packaging and surfaces: An overview of their selection and application. Journal of Surfactants and Detergents 25:6, pages 667-701.
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Jinjing Zhan, Zijian Liang, Jian Li, Xinan Zeng, Guoliang Ou & Chuming Zhong. (2022) Pulsed electric field‐ultrasonic assisted extraction combined with macroporous resin for the preparation of flavonoids from Pericarpium Citri Reticulatae . Journal of Food Processing and Preservation 46:10.
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Yuanyuan Zhang, Wenjing Liu, Binbin Zhang, Yuyan Zhang, Zhixiang Cai, Hongfeng Song, Ruijuan Ma & Mingliang Yu. (2022) Analysis of volatile compounds and their potential regulators in four high-quality peach (Prunus persica L.) cultivars with unique aromas. LWT 160, pages 113195.
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Ipsita Chakravarty, Vijay Mukesh Parmar & Sachin A. Mandavgane. (2021) Current trends in essential oil (EO) production. Biomass Conversion and Biorefinery.
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