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citrus_aurantiifolia_christm._swingle [2017/12/13 09:48] andreas |
citrus_aurantiifolia_christm._swingle [2017/12/15 11:06] andreas |
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]] |
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| "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] |
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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." \\ |
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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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