The most intense aroma volatiles of extracted and distilled oils from the peels of key lime (Citrus aurantifolia Swingle) were identified using gas chromatography-olfactometry (GC-O) and gas chromatographymass spectrometry (GC-MS). Over 50 odour-active volatiles were detected in the extracted oil, and over 60 in the distilled oil. Geranial, neral and linalool were found to dominate the lime oil aroma in both oils, which accounted for their fresh, floral citrus-like character. Many simple aldehydes contributed to the aroma of the extracted oil, giving it a characteristic lime tone. The distilled oil contained many new odourants, resulting from the acid-catalysed distillation, which imparted woody, musty, spicy and balsamic notes to its aroma. These are C 10 alcohols and ethers and many sesquiterpenes, most of which possess lower odour activity and contribute to the more intense piney aroma of the distilled oil. 7-Methoxycoumarin was found to be one of the more intense odourants in the extracted oil. Caryophyllene oxide and humulene oxide II were found to be major odourants in the distilled oil; their intensities varied with the method of analysis of the oil. They contribute a sawdust-like and skunky odour, respectively, to the distilled lime oil. Many sesquiterpenes were found to possess some odour activity.

Gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and preparative column chromatography were used to identify the key odorants present in laboratory-extracted clementine oil from Spain. Almost 50 odorants were identified using GC-O, many of which were unsaturated aldehydes with high odour spectrum values (OSV). α-and β-sinensal, trans-4,5-epoxy-(E)-2-decanal, (E,Z)-2,6-dodecadienal and linalool were found to dominate clementine oil aroma. Enrichment of the oxygenates using preparative column chromatography provided further identification of a total of 50 aldehydes, not all of which were present in the oil at concentrations high enough to produce a response using GC-O. Aldehydes contributed approximately 80% of the total aroma of clementine oil. New odorants not previously reported in clementine oil include many unsaturated aldehydes, trans-4,5-epoxy-(E)-2-decenal, trans-4,5-epoxy-(E)

High-performance liquid chromatography with electrochemical detection was used to identify eight nonflavanoid phenols in Vidal blanc wines. Identifications were made by comparing both the capacity factor (k j and electrochemical behavior of wine phenols to those exhibited by pure phenols in standard solutions. More components were identified by electrochemical detection than by photodiode array techniques.The chemistry of wines made from grapes indigeneous to the northeastern United States has yet to be studied to the extent of those made from Vitis vinifera cultivars. Recently, several studies of the cultivar Vidal blanc have

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