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--- citrus_x_sinensis_l [2018/08/02 10:27]
andreas
+++ citrus_x_sinensis_l [2018/08/31 15:23]
andreas
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 The most important compounds for the typical flavour of fresh pressed orange juice are (+)-limonene, acetaldehyde and decanal, with (Z)-3-hexenal, tr-4,5-epoxy-(E)-2-decenal, ethyl butanoate,  ethyl-2-methylbutanoate and 1-octen-3-one adding fruity and grassy notes. \\
 [Andrea Büttner: Wichtige Aromastoffe in frisch gepressten Citrusfruchtsäften. Herbert Utz Verlag, 1999, 79-80]
+The most abundant compounds found in commercial orange essence oil (Givaudan, from the water-insoluble, lipophilic portion of the condensed distillate formed when orange juice is thermally concentrated) were limonene (94.5%), myrcene (1.0%), valencene (0.8%), linalool (0.7%), octanal (0.3%), decanal (0.3%), and ethyl butyrate (0.3%). "Compounds which exhibited strongest aroma activity (in order of decreasing intensity) were: octanal, wine lactone, linalool, β-ionone, decanal, β-sinensal, and citronellal. These contributed citrusy, floral, sweet, and herbal notes to the oil... While esters are the most important aroma compounds in several fruits, the oxygenated terpenes and medium length aldehydes are more important in citrus. However, ethyl butyrate imparted a strong fruity note and wine lactone (a cyclic ester), was one of the key aroma impact compounds in orange essence oil and imparted a strong herbal, spicy note." \\
+[Högnadóttir, Áslaug, and Russell L. Rouseff. "Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry." Journal of chromatography A 998.1-2 (2003): 201-211] [[http://sites.chem.colostate.edu/diverdi/C431/experiments/gas%20chromatography%20and%20the%20smelloscope/references/j_chromat_a_2003_v998_p201.pdf]]
+HR-GC-O and AEDA was applied on a Brazilian orange essence oil (containing limonene 91.7% and valencene 1.4%) with the highest quality in freshness, sweet fruityness and juicyness. Key contributors to the flavor were linalool (FD 512, flowery sweet), decanal (FD 512, citruslike soapy), octanal (FD 256, citruslike green), and ethyl butyrate (FD 256, fruity). Other potent odorants were FD 128: α-pinene; FD 64: limonene, 6-methyl octanal (orange-peel like), 4-decenal, trans-4,5-epoxy-(E)-2-decenal. Odorants with low FD values but interesting odor qualities (fresh, fatty, soapy, orange-peel like) were branched aldehydes like 6-methyl heptanal, 8-methyl nonanal, 8-methyl decanal, (E)-8-tetradecenal and (Z)-8-tetradecenal. \\
+[Widder, S., Eggers, M., Looft, J., Vossing, T., & Pickenhagen, W. (2003). New flavor compounds from orange essence oil. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, 207-216]
 „Examination of selected highly odoured constituents of orange and mandarin [peel] oils shows the concentration and threshold of these constituents. If the concentration in ppm is divided by its threshold (also in ppm), the percentage importance of these constituents reveals that in orange oil the major components responsible for the odour character of this oil are octanal, decanal, linalool, ß-sinensal, α-sinensal, and nonanal. Similarly, α-sinensal, octanal, decanal, methyl N-methylanthranilate, nonanal and linalool are the major components responsible for the odour of mandarine oil.“ \\

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