Figure 1. The composition and relative content (%) of volatile compounds identified by SPME/GC-MS in different pink pomelo juices from China

From

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Ge Gao, Noopur Gosavi, Xueli Pang, Hui Zou, Haihua Liu, Yan Ma, Zhenzhen Xu, Xiaojun Liao

Journal of Food and Nutrition Research. 2018, 6(3), 158-167 doi:10.12691/jfnr-6-3-4