Kealey K S, Kinsella J E
CRC Crit Rev Food Sci Nutr. 1978;11(1):1-40. doi: 10.1080/10408397909527258.
This review studies the chemistry of the flavor of citrus juices with emphasis on the components of the flavor of orange juice and their origin in the different parts of the orange fruit. Citrus processing and the nature of the various products as they affect flavor are discussed. The composition of peel oil, aroma oil, orange juice, orange essence, and orange essence oil is presented. The relationship between flavor and color are discussed and the role of lipid components as they affect flavor stability and off-flavors are described. Spoilage resulting from microbes is briefly treated. The nutritional value of orange juice is cited.
本综述研究柑橘汁风味的化学，重点关注橙汁风味的成分及其在橙子果实不同部位的来源。讨论了柑橘加工以及各种产品影响风味的性质。介绍了果皮油、香精油、橙汁、橙香精和橙精油的成分。讨论了风味与颜色之间的关系，并描述了脂质成分对风味稳定性和异味的影响作用。简要论述了微生物导致的变质。引用了橙汁的营养价值。
