Unterschiede

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--- citrus_x_aurantium_l [2021/05/18 08:05] – andreas
+++ citrus_x_aurantium_l [2021/11/12 08:33] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 "... dividing the concentration (ppm) by the threshold (ppm) for bitter orange [peel oil], it can be seen that the most important odour characters in the oil are octanal, decanal, linalool, nonanal and linalyl acetate... the odour characters of petitgrain and neroli are obviously linalool and linalyl acetate; however, the odour character of lesser importance in these oils are nonanal, α-terpineol, geranial, and nerol for petigrain oils and methyl N-methylanthranilate, indole, geranial, (E)-nerolidol, methyl anthranilate and α-terpineol in neroli oil." \\
 [Swift, Karl AD, ed. Advances in flavours and fragrances: From the sensation to the synthesis. Royal Society of Chemistry, 2007, 79-80]
+Flavour components of C.aurantium essential oil (EO) were characterized by GC-MS and GC-O. Potent odour contributors were α-pinene (floral), octanal (green), limonene (citrus), linalool (floral), α-terpineol (indeterminate: ‘ND’, green), linalyl acetate (floral), (E,E) or (E,Z)-2,4-decadienal (frying), dodecanal (ND), caryophyllene (green) and an unknown compound (IT = 1678, plastic note). "Interestingly, the EO odour was also characterized by five volatile compounds (FD: 6/9 to 7/9) responsible for fresh, plastic notes in trace amounts not allowing identification. These compounds with a high IT (IT >1630) were smelled but not detected in GC conditions." \\
+[Deterre, Sophie, et al. "Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract." Flavour and fragrance journal 27.1 (2012): 77-88]
 **Neroli** oil is the essential oil steam distilled from the flowers of C. x aurantium. \\