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citrus_x_sinensis_l [2022/04/08 15:55] andreas |
citrus_x_sinensis_l [2022/07/27 10:05] (aktuell) andreas |
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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, | 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, | [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. " | ||
„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, | „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, | ||
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[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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[Nakanishi, Akira, et al. " | [Nakanishi, Akira, et al. " | ||
- | Main volatiles of **Citrus sinensis flowers** were 2-hexenal (tr-2.3%), sabinene (6.1-11.2%), | + | 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:// | [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:// | ||