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citrus_aurantiifolia_christm._swingle [2017/12/13 09:47]
andreas |
citrus_aurantiifolia_christm._swingle [2017/12/13 10:05]
andreas |
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| "In lime peel oils, four chemotypes were distinguished: limonene; limonene/γ-terpinene; limonene/β-pinene/γ-terpinene; and limonene/γ-terpinene/β-pinene/oxygenated products." \\ | "In lime peel oils, four chemotypes were distinguished: limonene; limonene/γ-terpinene; limonene/β-pinene/γ-terpinene; and limonene/γ-terpinene/β-pinene/oxygenated products." \\ |
| Contents were e.g. limonene (40-94%), ß-pinene (0-19%), sabinene (0.1-19.6%), γ-terpinene (0-21%), p-cymene (tr-5.3%), citronellal (tr-1.1%), neral (0-2.3%), geranial (0-4.0%), neryl acetate (0-2.0%), geranyl acetate (0-2.4%), (E)-α-bergamotene (0.2-1.6%), ß-bisabolene (0.3-2.4%), and (E,E)-α-farnesene (0-1.9%). \\ | Components were e.g. limonene (40-94%), ß-pinene (0-19%), sabinene (0.1-19.6%), γ-terpinene (0-21%), p-cymene (tr-5.3%), citronellal (tr-1.1%), neral (0-2.3%), geranial (0-4.0%), neryl acetate (0-2.0%), geranyl acetate (0-2.4%), (E)-α-bergamotene (0.2-1.6%), ß-bisabolene (0.3-2.4%), and (E,E)-α-farnesene (0-1.9%). \\ |
| [Lota, Marie-Laure, et al. "Volatile components of peel and leaf oils of lemon and lime species." Journal of Agricultural and Food Chemistry 50.4 (2002): 796-805] | [Lota, Marie-Laure, et al. "Volatile components of peel and leaf oils of lemon and lime species." Journal of Agricultural and Food Chemistry 50.4 (2002): 796-805] |
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| Distilled lime oils, prepared by steam distilliation of the whole fruits, contain a certain amount of products formed by acid-catalyzed reactions like camphene, α,p-dimethylstyrene, α-fenchol, p-cymene, α-terpineol, ß-terpineol, terpinen-4-ol, terpinen-1-ol, borneol, 1,4-cineole, and 1,8-cineole. This leads to a more terpenic odour, which is desired in perfumery. Among the citrus oils, lime oil is the richest in containing farnesenes formed during distillation by dehydration of nerolidol and farnesol. \\ | Distilled lime oils, prepared by steam distilliation of the whole fruits, contain a certain amount of products formed by acid-catalyzed reactions like camphene, α,p-dimethylstyrene, α-fenchol, p-cymene, α-terpineol, ß-terpineol, terpinen-4-ol, terpinen-1-ol, borneol, 1,4-cineole, and 1,8-cineole. This leads to a more terpenic odour, which is desired in perfumery. Among the citrus oils, lime oil is the richest in containing farnesenes formed during distillation by dehydration of nerolidol and farnesol. \\ |
| The more expensive cold-pressed oils tend oragnoleptically towards lemon oil, as they contain citral and decanal, which are not present in distilled oils. \\ | The more expensive cold-pressed oils tend organoleptically towards lemon oil, as they contain citral and decanal, which are not present in distilled oils. \\ |
| [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 233-234] | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 233-234] |
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