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citrus_x_sinensis_l [2018/08/31 15:23]
andreas |
citrus_x_sinensis_l [2022/04/28 14:12]
andreas |
| [Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Qiao, Y., Xie, B. J., Zhang, Y., Zhang, Y., Fan, G., Yao, X. L., Pan, S. Y., Molecules, Vol.13(6), 2008, 1333-1344] \\ | [Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Qiao, Y., Xie, B. J., Zhang, Y., Zhang, Y., Fan, G., Yao, X. L., Pan, S. Y., Molecules, Vol.13(6), 2008, 1333-1344] \\ |
| [[http://www.mdpi.com/1420-3049/13/6/1333/pdf]] | [[http://www.mdpi.com/1420-3049/13/6/1333/pdf]] |
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| | "Quantification of 17 key odorants by stable isotope dilution assays followed by a calculation of odour activity values (OAVs) on the basis of odour thresholds in water or citrate buffer (pH 3.8), respectively, revealed the following most important odorants in the overall aroma of the freshly reconstituted juice: (R/S)-linalool, (R)-limonene and (S)-ethyl 2-methylbutanoate with the highest OAVs (>1,000) followed by octanal, (R)-α-pinene, ethyl butanoate, myrcene, acetaldehyde, decanal and (E)-β-damascenone with OAVs > 100. A model mixture containing all 14 aroma compounds with OAVs > 1 in their actual concentrations in the juice showed a good similarity with the aroma of the original orange juice under investigation, thus corroborating that the key odorants of a freshly reconstituted orange juice were characterised for the first time." \\ |
| | [Averbeck, Melanie, and Peter H. Schieberle. "Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate." European Food Research and Technology 229.4 (2009): 611-622] |
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| The concentration of total volatiles in orange juice from Turkey was nearly 30mg/l. Terpenes quantitatively and qualitatively were the main group of the volatile fraction in orange juice, with limonene representing | The concentration of total volatiles in orange juice from Turkey was nearly 30mg/l. Terpenes quantitatively and qualitatively were the main group of the volatile fraction in orange juice, with limonene representing |
| [Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges., Seideneck, R., Schieberle, P., European Food Research and Technology, 232(6), 2011, 995-1005] | [Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges., Seideneck, R., Schieberle, P., European Food Research and Technology, 232(6), 2011, 995-1005] |
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| |{{:valencene.jpg| (+)-valencene }} \\ (+)-valencene \\ (orange woody) |{{:z3hexenal.jpg|(Z)-3-hexenal}} \\ (Z)-3-hexenal \\ (green) |{{:et2mebutanoate_s.jpg|(S)-ethyl 2-methylbutanoate}} \\ (S)-ethyl 2-methylbutanoate \\ (fruity) |{{:limonener.jpg|(R)-limonene}} \\ (R)-limonene \\ (citrus) |{{:sinensal_alpaeee.jpg|(all-E)-α-sinensal}} \\ (all-E)-α-sinensal \\ (orange)| | |{{:limonener.jpg|(R)-limonene}} \\ (R)-limonene \\ (citrus) |{{:linalool_s.jpg|(S)-linalool}} \\ (S)-linalool \\ (coriandrol: flowery) |{{:z3hexenal.jpg|(Z)-3-hexenal}} \\ (Z)-3-hexenal \\ (green) |{{:et2mebutanoate_s.jpg|(S)-ethyl 2-methylbutanoate}} \\ (S)-ethyl 2-methylbutanoate \\ (fruity)|{{:valencene.jpg| (+)-valencene }} \\ (+)-valencene \\ (orange woody) | |
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| "In terms of volume, sweet orange peel oil is the most important and least expensive of all citrus oils... The preferred //Valencia// qualities exceed those of other cultivars with an aldehyde level of up to 3%, with even-numbered fatty aldehydes being more abundant than the odd-numbered ones. The double unsaturated (2E,4E)-deca-2,4-dienal has an extremely high aroma value in //Valencia// oils, since its concentration (ca.225ppm) exceeds its treshold value by a factor of over one million. Two constituents that contribute even more to the character and quality of orange oil are α- and β-sinensal. [[http://webbook.nist.gov/cgi/cbook.cgi?ID=C17909772&Mask=200|(all-E)-α-sinensal]] has both a pronounced orange aroma character and an extremely low odor treshold of 50ng/l water. In contrast, β-sinensal has a metallic-fishy note that can lead to objectionable off-odors of the oils if present in higher concentrations. The occurence of [[https://en.wikipedia.org/wiki/Valencene|(+)-valencene]] as the main component of the sesquiterpene fraction differentiate orange and grapefruit oil from other citrus oils." \\ | "In terms of volume, sweet orange peel oil is the most important and least expensive of all citrus oils... The preferred //Valencia// qualities exceed those of other cultivars with an aldehyde level of up to 3%, with even-numbered fatty aldehydes being more abundant than the odd-numbered ones. The double unsaturated (2E,4E)-deca-2,4-dienal has an extremely high aroma value in //Valencia// oils, since its concentration (ca.225ppm) exceeds its treshold value by a factor of over one million. Two constituents that contribute even more to the character and quality of orange oil are α- and β-sinensal. [[http://webbook.nist.gov/cgi/cbook.cgi?ID=C17909772&Mask=200|(all-E)-α-sinensal]] has both a pronounced orange aroma character and an extremely low odor treshold of 50ng/l water. In contrast, β-sinensal has a metallic-fishy note that can lead to objectionable off-odors of the oils if present in higher concentrations. The occurence of [[https://en.wikipedia.org/wiki/Valencene|(+)-valencene]] as the main component of the sesquiterpene fraction differentiate orange and grapefruit oil from other citrus oils." \\ |
| [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 225-226] | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 225-226] |
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| | |{{:sinensal_alpaeee.jpg|(all-E)-α-sinensal}} \\ (all-E)-α-sinensal \\ (orange)|{{:rotundone.jpg| rotundone }} \\ rotundone \\ //(spicy peppery) // | |
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| | "An investigation of the aromas of grapefruit, orange, apple, and mango revealed the presence of an odor-active compound that gave off a strong woody odor when assessed by gas chromatography–olfactometry. We isolated the compound from a high-boiling fraction of an orange essential oil, and subsequent nuclear magnetic resonance analyses of the isolated compound identified it as rotundone. Mass spectra and retention indices obtained from aroma concentrates of grapefruit, apple, and mango were identical to those of rotundone, which was therefore determined to be the common woody compound in these fruits. Sensory analyses were performed to assess the effects of rotundone on model beverages of the various fruits. It was revealed that rotundone added at even subthreshold levels to model beverages did not confer directly the woody odor, but had significant effects on the overall flavors of the beverages, helping them to better approximate the natural flavors of the fruits." \\ |
| | [Nakanishi, Akira, et al. "Identification of rotundone as a potent odor-active compound of several kinds of fruits." Journal of Agricultural and Food Chemistry 65.22 (2017): 4464-4471] |
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| | Main volatiles of **Citrus sinensis flowers** were 2-hexenal (tr-2.3%), sabinene (6.1-11.2%), β-pinene (0-11.8%), myrcene (1.6-2.5%), limonene (1.5-4.6%), β-ocimene (1.1-8.4%), cis-β-terpineol (0-3.6%), linalool (24.9-46.9%), α-terpineol (tr-4.5%), β-elemene (tr-5.7%), caryophyllene (tr-1.3%), farnesene (1.0-3.8%), δ-cadinene (tr-1.0%), nerolidol (tr-3.6%), farnesol (tr-1.5%), methyl geranate (0-15.8%), phenylacetonitrile (tr-2.4%), indole (4.4-10.4%), methyl anthranilate (0-1.7%), and (E)-8-heptadecene (tr-2.7%). \\ |
| | [Azam, M., Song, M., Fan, F., Zhang, B., Xu, Y., Xu, C., & Chen, K. (2013). Comparative analysis of flower volatiles from nine Citrus at three blooming stages. International journal of molecular sciences, 14(11), 22346-22367] [[http://www.mdpi.com/1422-0067/14/11/22346/htm]] |
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| {{http://upload.wikimedia.org/wikipedia/commons/6/60/Histoire_et_culture_des_orangers_A._Risso_et_A._Poiteau._--_Paris_Henri_Plon%2C_Editeur%2C_1872.jpg}} \\ | {{http://upload.wikimedia.org/wikipedia/commons/6/60/Histoire_et_culture_des_orangers_A._Risso_et_A._Poiteau._--_Paris_Henri_Plon%2C_Editeur%2C_1872.jpg}} \\ |
