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--- citrus_x_sinensis_l [2022/04/28 12:12] – andreas
+++ citrus_x_sinensis_l [2022/07/27 08:05] (aktuell) – andreas
@@ Zeile 22: / Zeile 22: @@
 HR-GC-O and AEDA was applied on a Brazilian orange essence oil (containing limonene 91.7% and valencene 1.4%) with the highest quality in freshness, sweet fruityness and juicyness. Key contributors to the flavor were linalool (FD 512, flowery sweet), decanal (FD 512, citruslike soapy), octanal (FD 256, citruslike green), and ethyl butyrate (FD 256, fruity). Other potent odorants were FD 128: α-pinene; FD 64: limonene, 6-methyl octanal (orange-peel like), 4-decenal, trans-4,5-epoxy-(E)-2-decenal. Odorants with low FD values but interesting odor qualities (fresh, fatty, soapy, orange-peel like) were branched aldehydes like 6-methyl heptanal, 8-methyl nonanal, 8-methyl decanal, (E)-8-tetradecenal and (Z)-8-tetradecenal. \\
 [Widder, S., Eggers, M., Looft, J., Vossing, T., & Pickenhagen, W. (2003). New flavor compounds from orange essence oil. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, 207-216]
+"The composition of volatile aroma constituents of freshly hand extracted orange juice differed significantly from all commercial juices. Despite possessing less total volatiles than commercial juices, freshly hand extracted juice was characterized by a higher number of esters and aldehydes than commercially processed juices." (Aldehydes e.g. Acetaldehyde, hexanal, (E)-2-hexenal, heptanal, decanal; esters e.g. ethyl butyrate, ethyl 2-methyl butyrate) \\
+[Bylaite, Egle, and Anne S. Meyer. "Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques." European food research and technology 222.1 (2006): 176-184]
 „Examination of selected highly odoured constituents of orange and mandarin [peel] oils shows the concentration and threshold of these constituents. If the concentration in ppm is divided by its threshold (also in ppm), the percentage importance of these constituents reveals that in orange oil the major components responsible for the odour character of this oil are octanal, decanal, linalool, ß-sinensal, α-sinensal, and nonanal. Similarly, α-sinensal, octanal, decanal, methyl N-methylanthranilate, nonanal and linalool are the major components responsible for the odour of mandarine oil.“ \\