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citrus_aurantiifolia_christm._swingle [2017/12/13 09:48]
andreas
citrus_aurantiifolia_christm._swingle [2017/12/15 11:06]
andreas
Zeile 12: Zeile 12:
 The Mexican lime, because of its special bouquet and unique flavor, is ideal for serving in half as a garnish and flavoring for fish and meats, for adding zest to cold drinks, and for making limeade... The hand-pressed peel oil is mainly utilized in the perfume industry." \\ The Mexican lime, because of its special bouquet and unique flavor, is ideal for serving in half as a garnish and flavoring for fish and meats, for adding zest to cold drinks, and for making limeade... The hand-pressed peel oil is mainly utilized in the perfume industry." \\
 [[https://hort.purdue.edu/newcrop/morton/mexican_lime.html]] [[https://hort.purdue.edu/newcrop/morton/mexican_lime.html]]
 +
 +"Distilled lime oil is unique among the citrus oils because it is a reaction flavor resulting from acid-catalyzed transformations, at elevated temperature, of principally the terpenes found in lime peel and fruit... Typical distillation conditions are 8-10h at pH<3 and 96-98°C. Distilled oil counts for 95% or more of lime oil production... The major reactions are the the acid-catalyzed hydrolysis and rearrangement reactions of the bicyclic hydrocarbons: α- and ß-pinene, sabinene, and α-thujene. The major products of these reactions are well known: alcohols, α-terpineol, terpinen-4-ol, α-fenchol, borneol, isoborneol; and the hydrocarbons terpinolene, limonene, fenchene, camphene, γ-terpinene, α-terpinene." \\
 +[Chamblee, Theresa S., and Benjamin C. Clark Jr. "Analysis and chemistry of distilled lime oil (Citrus aurantifolia Swingle)." Journal of Essential Oil Research 9.3 (1997): 267-274]
  
 "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." \\
Zeile 23: Zeile 26:
  
 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] 
  
citrus_aurantiifolia_christm._swingle.txt · Zuletzt geändert: 2021/02/27 11:44 von andreas