Tinkturenpresse

Citrus × latifolia (Tanaka ex Yu.Tanaka) Tanaka - Rutaceae - Persian lime, Tahiti lime, Gewöhnliche Limette, Persische Limette, Tahitilimette

[C. ×aurantiifolia × C. ×limon]
https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?314291

„The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, 6-7 × 10-13 cm large leaf blade (latifolius = broadleaf)… The fruit has a green shell, which is pale yellow when fully ripe. It measures about 5 cm in diameter.“ http://de.wikipedia.org/wiki/Gew%C3%B6hnliche_Limette

The major component of lime peel oil is limonene (40-45%), followed by γ-terpinene (17-21%) and β-pinene (11-13%). Minor components are α-thujene (0.4-0.7%), sabinene (1-2%), p-cymene(0.2-5%), α-pinene (1-2%), myrcene (1%), terpinolene (0.7-0.9%), β-bisabolene (1-2%), trans-α-bergamotene (1%), and α-terpineol (0.5%). Among oxygenated compounds, geranial (2-4%), neral (1-2%), neryl acetate (1-2%), geranyl acetate (0.7-2%), and linalool (0.4-0.5%) are found.
[Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805]

„Quantitative results showed the superiority of milled material (7.93% w/w for CO2 extraction and 5.45% w/w for hydrodistillation) than the whole material (1.98%w/w for CO2 extraction and 0.97% w/w for hydrodistillation)… Percentage of the volatile components of lime oils obtained by different extraction process (extracted from table):
Hydrodistillation: d-limonene 47.5%, γ-terpinene 12.3%, β-pinene 12.4%, geranial 6.4%, neral 4.7%, α-terpineol 2.2%, β-bisabolene 1.8%, α-pinene 1.9%, sabinene 1.6%, myrcene 1.2%, cis-α-bergamotene 0.3%
CO2 extraction: d-limonene 48.9%, γ-terpinene 17.0%, β-pinene 14.5%, geranial 1.1%, neral 0.7%, α-terpineol 0.4%, β-bisabolene 3.3%, α-pinene 2.7%, sabinene 2.2%, myrcene 1.4%, cis-α-bergamotene 1.2%
Hydrodistillation gives fewer non-oxygenated compounds (81.2% vs. 93.3%) and more oxygenated (17.0% vs. 3.3%) and more citral (11.1% vs. 1.8%) than CO2 extraction (extracted from table).“
[Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, Marcelo Rossato, Luciana Atti Serafini, Eduardo Cassel, Patrick Moyna, Brazilian Archives of Biology and Technology, Vol.48 (1), 2005, 155-160] http://www.scielo.br/pdf/babt/v48n1/a20v48n1.pdf

„Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia… A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.“
[Schulze, Lara Joanna, et al. „Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils.“ J. Agric. Food Chem. 2024, 72, 17, 10014-10022]

„Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.“
[Schulze, Lara Joanna, et al. „Molecular-Sensory Decoding of the Citrus latifolia Aroma.“ J. Agric. Food Chem. 2024, 72, 26, 14874-14886]

lime fruits, CC BY-SA 3.0, Author: Andreas Kraska