[1] |
王 雁,陈振皇,郑宝强,等.卡特兰[M].北京:中国林业出版社, 2012:15. |
[2] |
Chadwick A A, Arthur E C. The Classic Cattleyas[M]. Portland:Timber press, 2006:190. |
[3] |
Barkman T J, Beaman J H, Gage D A. Floral fragrance variation in Cypripedium: Implications for evolutionary and ecological studies [J]. Phytochemistry, l999, 44(5): 875-882. |
[4] |
杨淑珍,范燕萍.蝴蝶兰2个品种挥发性成分差异性分析[J].华南农业大学学报, 2008,29(1):114-117. |
[5] |
张 莹,王 雁,李振坚.不同石斛兰香气成分的GC-MS分析[J].广西植物, 2011,31(3):422-426. |
[6] |
张 莹,李辛雷,陈 胜,等.三种文心兰挥发性成分的比较[J].植物生理学通讯, 2010,46(2): 178-179. |
[7] |
张 莹,李辛雷,王 雁,等.文心兰不同花期及花朵不同部位香气成分的变化[J].中国农业科学,2011,44(1):110-117. |
[8] |
Agelopoulos N G, Pickett J A. Headspace analysis in chemical analysis in chemical ecology: Effects of different sampling methods on ratios of volatile compounds present in headspace samples [J].Journal of Chemical Ecology, 1998, 24(7):1161-1172. |
[9] |
郑 华,金幼菊,李文彬,等.绿化植物气味污染的仪器检测技术[J].林业实用技术, 2002(5):30. |
[10] |
李海东,高 岩,金幼菊.珍珠梅花挥发性物质日动态变化的研究[J].内蒙古农业大学学报, 2004,25(2):54-59. |
[11] |
金荷仙,陈俊愉,金幼菊.南京不同类型梅花品种香气成分的比较研究[J].园艺学报,2005,32(6):1139. |
[12] |
金荷仙,郑 华,金幼菊,等.杭州满陇桂雨公园4个桂花品种香气组分的研究[J].林业科学研究, 2006,19(5):612-615. |
[13] |
金荷仙,陈俊愉,金幼菊,等. "南京晚粉"梅花香气成分的初步研究[J].北京林业大学学报, 2003,25(1):49-51. |
[14] |
孙 明,刘 华,张启翔,等.3个地被菊品种香气成分的分析[J].沈阳农业大学学报,2008, 39(1): 92-95. |
[15] |
谢 超,王建辉,龚正礼.腊梅释香过程中香气成分的分析研究[J].茶叶科学, 2008, 28(4): 282-288. |
[16] |
Johannes H F B, Hendrik N J K, Jacques P R, et al. Sensory evaluation of character impact components in an apple model mixture[J]. Chemical Senses, 2002, 27:485-494. |
[17] |
张 序,姜远茂,彭福田. ‘红灯’甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学, 2007,40(6):1222-1228. |
[18] |
Ribéreau G, Glories Y, Maujean A, et al. Handbook of enology [M]. American: Wiley & Sons Ltd., 2000, 178-205. |
[19] |
López M L, Villatoro C, Fuentes T, et al. Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady' apples stored in different conditions [J]. Postharvest Biologyand Technology, 2007, 43: 55-66. |
[20] |
杨荣华.柚果皮油特征香气成分的分析[J].浙江农业科学, 2003(3):109-111. |
[21] |
TØnder D, Petersen M A, Poll L, et al. Discrimination between freshly made and stored reconstituted orange juice using GC odor profiling and aroma values [J]. Food Chemistry, 1998, 61(12): 223-229. |
[22] |
Ahmed E M, Dennison R A, Dougherty R H, et al. Flavor and odor thresholds in water of selected orange juice components [J]. Journal of Agricultural and Food Chemistry,1978, 26(1): 187-191. |
[23] |
Plotto A, Margaría C A, Goodner K L, et al. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes[J]. Flavour and Fragrance Journal, 2004, 19: 491-498. |
[24] |
李祖光,曹 慧,朱国华.三种桂花在不同开花期头香成分的研究[J].林产化学与工业, 2008,28(3): 75-80. |
[25] |
黄新安,宛晓春,夏 涛.小花茉莉清香品质研究[J].茶业通报, 2007,29(2):73-74. |
[26] |
张 猛,汤浩茹,王 丹,等.费约果果实香气成分的GC-MS分析[J].食品科学, 2008,29(8): 489-491 |
[27] |
Elmaci Y, Altug T. Flavor characterization of three Mandarin cultivars (Satsuma, Bodrum, Clemantine) by using GC/MS flavor profile analysis techniques [J]. Journal of Food Quality, 2005, 28: 163-170. |
[28] |
乔 宇,谢笔钧,张 妍,等.三种温州蜜柑果实香气成分的研究[J].中国农业科学, 2008,41(5): 1452-1458. |
[29] |
魏长宾,邢姗姗,刘胜辉,等.紫花芒果实香气成分的GC-MS分析[J].食品科学, 2010,31(2): 220-223. |
[30] |
陈美霞,陈学森,周 杰,等.杏果实不同发育阶段的香味组分及其变化[J].中国农业科学, 2005,38(6): 1244-1249. |