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--- citrus_aurantiifolia_christm._swingle [2017/12/13 10:05]
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+++ citrus_aurantiifolia_christm._swingle [2017/12/15 11:06]
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@@ 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." \\
 [[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." \\

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