Mozaffarian, V. 2013. Identification of Medicinal and Aromatic Plants of Iran, 1444 pages, p 850, Tehran, Iran.
Nuener-Jehle, N. and Etzweiler, F. in: P.M. Muller, D. Lamparsky (Editors), 1991. Perfumes: Art, Science and Technology, Blackie Academic and Professional, London, UK, p.153
Sides, A., Robards, K. and Helliwell, S. 2000. Developments in extraction techniques and their application to analysis of volatiles in foods. 19(5): 322-329.
Kaiser, R. 1997. "Environmental Scents at the Ligurian Coast", Perfumer and Flavorist, 22: 7–18.
Knudsen, Jette T., Tollsten, L. and Bergström, Gunnar, L. 1993. "Floral scents—a checklist of volatile compounds isolated by head-space techniques", Phytochemistry, 33(2): 253–280,
doi:
10.1016/0031-9422(93)85502-i
Charles (Ed.), Sell; Robin Clery, 2005. "Chapter 12. The Search for Fragrance Ingredients". The Chemistry of Fragrances (2nd ed.). Royal Society of Chemistry Publishing. Pp: 254–293.
Charles (Ed.), Sell; Robin Clery. 2005. "Chapter 12. Natural Product Analysis in the Fragrance Industry". The Chemistry of Fragrances (2nd ed.).
Steinhart, H., Stephan, A. and Bücking, M. 2000. Advances in flavor research. Journal of HighResolution Chromatography, 23 (7-8): 489–496.
Stevenson, R.J., Chen, X.D. and Mills. O.E. 1996. Modern analyses and binding studies of flavor volatiles with particular reference to dairy protein products. Food Res. Int. 29: 265-290.
Clarkson, P. and Cook. M. 1996. The identification of an unusual volatile component in processed tobacco by gas chromatography with mass spectrometry and atomic emission detection .Journal Analytica Chimica Acta, 335(3): 253–259.
Vercammen, J., Sandra, P., Baltussen, E., Sandra, T. and David, F. 2000. Considerations on Static and Dynamic Sorptive and Adsorptive Sampling to Monitor Volatiles Emitted by Living Plants, Journal of High Resolution Chromatography, 23 (9): 547–553.
Reineccius, G. 2006. Flavor Chemistry and Technology, 2nd Ed. New York: Taylor and Francis, pp73–101.
Fazzalari, F.A. 1978. Compilation of Odor and Taste Threshold Values Data. Philadelphia: American Society of Testing and Materials.
Jordan, M.J., Goodner, K.L., Shaw, P.E. 2002. Characterization of the aromatic profi le in aqueous essence and fruit juice of yellow passion fruit (Passifl ora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O. Journal Agri. Food Chem.50: 1523–8.
Schultz, T.H., Flath, R.A., Mon, T.R., Eggling, S.B. and Teranishi, R. 1977. Isolation of volatile components from a model system. Journal Agri. Food Chem.25 (3): 446–9.
Coleman, W.M. and Lawrence, B.M. 1997. A comparison of selected analytical approaches to the analysis of an essential oil.
Flavour. and Fragrance Journal, 12: 1–8.
Taranishi, R. and Buttery, R.G. 1962. Aromagrams, direct vapor analyses with gas chromatography. Reports of the Scientific and Technical Commission. International Federation of Fruit Juice Producers. Symposium on Volatile Fruit Flavors. Bern, Switzerland, pp: 257–266.
Rao, B.R.R., Sastry, K.P., Saleem, S.M., Rao, E.V.S.P., Syamasundra, K.V. and Ramesh, S. 2000, “Volatile flower oils of three genotypes of rose-scented geranium (Pelargonium sp.)”, Flav. Fragr. J. 15: 105-107.
Babu, K.G.D., Singh, B., Joshi, V.P. and Singh, V. 2002, “Essential oil composition of Damask rose (Rosa damascena Mill.) distilled under different pressures and temperatures”, Flavour and Fragrance Journal, 17: 136-140.
Reverchon, E., Porta, G.D. and Gorgoglione, D. 1997, “Supercritical CO2 extraction of volatile oil from Rose concrete”,
Flavour and Fragrance Journal. 12: 37-41.
Kovats, E. 1987. Composition of essential oil. Part 7. Bulgarian oil of rose (Rosa damascena Mill.). Journal Chromatogr. 406: 185-222.
Lawrence, B.M. 1991. Progress in essential oils. Perfum. Flavor. 16(3): 43-77.
Lawrence, B.M. 1997. Progress in essential oils. Perfum. Flavor. 22(3): 57-66.
Mookerjee, B.D. Trenkle, R.W. and Wilson, RA. 1990. The chemistry of Flowe'rs, fruits, and spices: Liae us. dead. a new dimension in fragrance research. Pure. Appl. Chem. 62: 1357-1364.
Werkhoff, P., Guntert, M., Krammer, G., Sommer, H. and Kaulen, J. 1998. Vacuum headspace method in aroma research, Flavor chemistry of yellow passion fruits. Journal Agri. Food. Chem.46(3): 1076–93.
Brat, P., Brillouet, J.M., Reynes, M., Cogat, P.O. and Oll. É.D. 2000. Free volatile components of passion fruit puree obtained by flash vacuum- expansion. Journal Agri. Food Chem. 48: 6210–4.
Carasek, E. and Pawliszyn, J. 2006. Screening of tropical fruit volatile compounds using solid – phase microextraction (SPME) fi bers and internally cooled SPME fi ber. Journal Agri. Food Chem. 54: 8688–96.
Narain, N., Almeida, J.N., Galv, A.O. M.S., Madruga, M.S. and Brito, E.S. 2004. Compostos vol a teis dos frutos de maracuj a (Passifl ora edulis forma fl avicarpa ) e de caj a (Spondias mombin L.) obtidos pela t e cnica de headspace din â mico . Ci ê nc Tecnol Aliment24(2): 212–6.
Whitfield, F.B. and Last, J.H. 1986. The flavor of the passion fruit - A review. In Brunke E.J. (ed.), Progress in Essential Oil Research. New York: Walter de Gruyter, pp: 3–48.
Adams, R.P. 1989. Identification of essential oils by Ion trap Mass Spectroscopy. Academic Press, San Diego, CA.
Davies, N.W. 1990. Gas Chromatographic Retention Index of Monoterpenes and Sesquiterpenes on Methyl silicone and Carbowax 20M phases. Journal Chromatogr. 503: 1-24.
Shibamoto, T. and Tang. C.S. 1990. Minor tropical fruits -Mango, papaya, passion fruit, and guava . In Morton ID, MacLeod AJ (eds.), Food Flavours. Part C. The Flavours of Fruits. Amsterdam: Elsevier, pp. 221–80.
Yilmaz, E. 2001. The Chemistry of Fresh Tomato Flavor. Turk Journal Agri. For., 25: 149-155.
)