| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| citrus_x_sinensis_l [2020/09/20 09:06] – andreas | citrus_x_sinensis_l [2022/07/27 08:05] (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-4,5-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. \\ | 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] | [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] |
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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." (Aldehydes e.g. Acetaldehyde, hexanal, (E)-2-hexenal, heptanal, decanal; esters e.g. ethyl butyrate, ethyl 2-methyl butyrate) \\ |
| | [Bylaite, Egle, and Anne S. Meyer. "Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques." European food research and technology 222.1 (2006): 176-184] |
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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, 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.“ \\ | „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.“ \\ |
| [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://www.mdpi.com/1420-3049/13/6/1333/pdf]] | [[http://www.mdpi.com/1420-3049/13/6/1333/pdf]] |
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| | "Quantification of 17 key odorants by stable isotope dilution assays followed by a calculation of odour activity values (OAVs) on the basis of odour thresholds in water or citrate buffer (pH 3.8), respectively, revealed the following most important odorants in the overall aroma of the freshly reconstituted juice: (R/S)-linalool, (R)-limonene and (S)-ethyl 2-methylbutanoate with the highest OAVs (>1,000) followed by octanal, (R)-α-pinene, ethyl butanoate, myrcene, acetaldehyde, decanal and (E)-β-damascenone with OAVs > 100. A model mixture containing all 14 aroma compounds with OAVs > 1 in their actual concentrations in the juice showed a good similarity with the aroma of the original orange juice under investigation, thus corroborating that the key odorants of a freshly reconstituted orange juice were characterised for the first time." \\ |
| | [Averbeck, Melanie, and Peter H. Schieberle. "Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate." European Food Research and Technology 229.4 (2009): 611-622] |
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| 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 |
| [Nakanishi, Akira, et al. "Identification of rotundone as a potent odor-active compound of several kinds of fruits." Journal of Agricultural and Food Chemistry 65.22 (2017): 4464-4471] | [Nakanishi, Akira, et al. "Identification of rotundone as a potent odor-active compound of several kinds of fruits." Journal of Agricultural and Food Chemistry 65.22 (2017): 4464-4471] |
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| "Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detected for the first time at high flavor dilution factors of 256-1024. In both juices, rotundone was detected at the highest flavor dilution factor of 1024. Rotundone in grapefruits was quantitated by a stable isotope dilution assay with a newly synthesized deuterium-labeled internal standard, rotundone-d2,3: its levels were 2180 and 1920 ng/kg in white and pink grapefruit peels and 29.6 and 49.8 ng/kg in white and pink grapefruit juices, respectively. On the basis of these results, sensory analysis was performed to assess the effects of rotundone on a white grapefruit juice aroma reconstitute. This sensory analysis revealed that rotundone does not impart a woody odor or affect any of the existing attributes, but increases various attributes, thus confirming that rotundone is indispensable for the aroma of grapefruit juice." \\ | Main volatiles of **Citrus sinensis flowers** were 2-hexenal (tr-2.3%), sabinene (6.1-11.2%), β-pinene (0-11.8%), myrcene (1.6-2.5%), limonene (1.5-4.6%), β-ocimene (1.1-8.4%), cis-β-terpineol (0-3.6%), linalool (24.9-46.9%), α-terpineol (tr-4.5%), β-elemene (tr-5.7%), caryophyllene (tr-1.3%), farnesene (1.0-3.8%), δ-cadinene (tr-1.0%), nerolidol (tr-3.6%), farnesol (tr-1.5%), methyl geranate (0-15.8%), phenylacetonitrile (tr-2.4%), indole (4.4-10.4%), methyl anthranilate (0-1.7%), and (E)-8-heptadecene (tr-2.7%). \\ |
| [Nakanishi, Akira, et al. "Quantitation of rotundone in grapefruit (Citrus paradisi) peel and juice by stable isotope dilution assay." Journal of agricultural and food chemistry 65.24 (2017): 5026-5033] | [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://www.mdpi.com/1422-0067/14/11/22346/htm]] |
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