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citrus_x_sinensis_l [2017/11/02 09:54] andreas |
citrus_x_sinensis_l [2022/07/27 10:05] (aktuell) andreas |
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| "It is perhaps worth mentioning that the word orange always referred to the sour orange (Citrus aurantium) from the 11th century to the end of the 18th century. It was only after the Portuguese started importing new varieties directly from China in the first half of the 17th century that a new type called Portugal orange slowly spread to other parts of southern Europe. The first modern type of sweet orange tree was imported to Portugal in 1635. By 1650 it was known also in France and Italy. The fruit was sweet and could be eaten fresh, unlike other citrus fruits known at the time. In many countries | "It is perhaps worth mentioning that the word orange always referred to the sour orange (Citrus aurantium) from the 11th century to the end of the 18th century. It was only after the Portuguese started importing new varieties directly from China in the first half of the 17th century that a new type called Portugal orange slowly spread to other parts of southern Europe. The first modern type of sweet orange tree was imported to Portugal in 1635. By 1650 it was known also in France and Italy. The fruit was sweet and could be eaten fresh, unlike other citrus fruits known at the time. In many countries | ||
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| [Occurrence of pyridines and other bases in orange oil., Thomas, A. F., Bassols, F., Journal of Agricultural and Food Chemistry, 40(11), 1992, 2236-2243] | [Occurrence of pyridines and other bases in orange oil., Thomas, A. F., Bassols, F., Journal of Agricultural and Food Chemistry, 40(11), 1992, 2236-2243] | ||
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| The most important compounds for the typical flavour of fresh pressed orange juice are (+)-limonene, | The most important compounds for the typical flavour of fresh pressed orange juice are (+)-limonene, | ||
| [Andrea Büttner: Wichtige Aromastoffe in frisch gepressten Citrusfruchtsäften. Herbert Utz Verlag, 1999, 79-80] | [Andrea Büttner: Wichtige Aromastoffe in frisch gepressten Citrusfruchtsäften. Herbert Utz Verlag, 1999, 79-80] | ||
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| + | The most abundant compounds found in commercial orange essence oil (Givaudan, from the water-insoluble, | ||
| + | [Högnadóttir, | ||
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| + | 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, | ||
| + | [Widder, S., Eggers, M., Looft, J., Vossing, T., & Pickenhagen, | ||
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| + | "The composition of volatile aroma constituents of freshly hand extracted orange juice differed significantly from all commercial juices. Despite possessing less total volatiles than commercial juices, freshly hand extracted juice was characterized by a higher number of esters and aldehydes than commercially processed juices." | ||
| + | [Bylaite, Egle, and Anne S. Meyer. " | ||
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| + | „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, | ||
| + | [Swift, Karl AD, ed. Advances in flavours and fragrances: From the sensation to the synthesis. Royal Society of Chemistry, 2007, 79-80] | ||
| "Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil... Esters have been described to be most important to orange flavor. Ethyl butanoate followed by ethyl acetate, ethyl propanoate, and methyl butanoate, only present in fruit juice, were not detected in peel oil. " \\ | "Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil... Esters have been described to be most important to orange flavor. Ethyl butanoate followed by ethyl acetate, ethyl propanoate, and methyl butanoate, only present in fruit juice, were not detected in peel oil. " \\ | ||
| [Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Qiao, Y., Xie, B. J., Zhang, Y., Zhang, Y., Fan, G., Yao, X. L., Pan, S. Y., Molecules, Vol.13(6), 2008, 1333-1344] \\ | [Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Qiao, Y., Xie, B. J., Zhang, Y., Zhang, Y., Fan, G., Yao, X. L., Pan, S. Y., Molecules, Vol.13(6), 2008, 1333-1344] \\ | ||
| [[http:// | [[http:// | ||
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| + | " | ||
| + | [Averbeck, Melanie, and Peter H. Schieberle. " | ||
| The concentration of total volatiles in orange juice from Turkey was nearly 30mg/l. Terpenes quantitatively and qualitatively were the main group of the volatile fraction in orange juice, with limonene representing | The concentration of total volatiles in orange juice from Turkey was nearly 30mg/l. Terpenes quantitatively and qualitatively were the main group of the volatile fraction in orange juice, with limonene representing | ||
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| [Comparison of the key aroma compounds in hand-squeezed and unpasteurised, | [Comparison of the key aroma compounds in hand-squeezed and unpasteurised, | ||
| - | |{{:valencene.jpg| (+)-valencene | + | |{{:limonener.jpg|(R)-limonene}} \\ (R)-limonene |
| "In terms of volume, sweet orange peel oil is the most important and least expensive of all citrus oils... The preferred // | "In terms of volume, sweet orange peel oil is the most important and least expensive of all citrus oils... The preferred // | ||
| [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, | ||
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| + | "An investigation of the aromas of grapefruit, orange, apple, and mango revealed the presence of an odor-active compound that gave off a strong woody odor when assessed by gas chromatography–olfactometry. We isolated the compound from a high-boiling fraction of an orange essential oil, and subsequent nuclear magnetic resonance analyses of the isolated compound identified it as rotundone. Mass spectra and retention indices obtained from aroma concentrates of grapefruit, apple, and mango were identical to those of rotundone, which was therefore determined to be the common woody compound in these fruits. Sensory analyses were performed to assess the effects of rotundone on model beverages of the various fruits. It was revealed that rotundone added at even subthreshold levels to model beverages did not confer directly the woody odor, but had significant effects on the overall flavors of the beverages, helping them to better approximate the natural flavors of the fruits." | ||
| + | [Nakanishi, Akira, et al. " | ||
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| + | Main volatiles of **Citrus sinensis flowers** were 2-hexenal (tr-2.3%), sabinene (6.1-11.2%), | ||
| + | [Azam, M., Song, M., Fan, F., Zhang, B., Xu, Y., Xu, C., & Chen, K. (2013). Comparative analysis of flower volatiles from nine Citrus at three blooming stages. International journal of molecular sciences, 14(11), 22346-22367] [[http:// | ||
| {{http:// | {{http:// | ||
citrus_x_sinensis_l.1509612860.txt.gz · Zuletzt geändert: 2017/11/02 09:54 von andreas
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