Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine

Hunter, G. L. K.; Moshonas, Manuel G.

doi:10.1111/j.1365-2621.1966.tb00473.x

Cited by 34 publications

(15 citation statements)

References 6 publications

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“…Terpene aldehydes and ketones are important flavoring constituents in lemons, oranges, and grapefruits (Stanley and others 1961; MacLeod Jr. and Buigues 1964; Hunter and Brogden 1965b). Other volatile flavoring constituents and citrus oils include alcoholic compounds, such as linalool and octanol, which are in trace amounts in lemon, lime, grapefruit, and tangerine (Attaway and others 1962; Hunter and Moshonas 1965; Hunter and Moshonas 1966). Volatile organic acids are present in trace amounts in natural orange essence (Attaway and others 1964).…”

Section: Other Important Components Of Citrus Fruitmentioning

confidence: 99%

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Liu¹,

Heying²,

Tanumihardjo³

2012

Comp Rev Food Sci Food Safe

489

292

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Although the mysteries of its history and origin remain unsolved, worldwide cultivation and high-demand production for citrus fruit (genus Citrus in family Rutaceae) make it stand high among fruit crops. Growth of the citrus industry, including rapid development of the processing technology of frozen concentrated orange juice after World War II, has greatly expanded with international trade and steadily increased consumption of citrus fruits and their products during the past several decades. Characterized by the distinct aroma and delicious taste, citrus fruits have been recognized as an important food and integrated as part of our daily diet, playing key roles in supplying energy and nutrients and in health promotion. With low protein and very little fat content, citrus fruits supply mainly carbohydrates, such as sucrose, glucose, and fructose. Fresh citrus fruits are also a good source of dietary fiber, which is associated with gastrointestinal disease prevention and lowered circulating cholesterol. In addition to vitamin C, which is the most abundant nutrient, the fruits are a source of B vitamins (thiamin, pyridoxine, niacin, riboflavin, pantothenic acid, and folate), and contribute phytochemicals such as carotenoids, flavonoids, and limonoids. These biological constituents are of vital importance in human health improvement due to their antioxidant properties, ability to be converted to vitamin A (for example, β-cryptoxanthin), and purported protection from various chronic diseases.

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Section: Other Important Components Of Citrus Fruitmentioning

confidence: 99%

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Liu¹,

Heying²,

Tanumihardjo³

2012

Comp Rev Food Sci Food Safe

489

292

View full text Add to dashboard Cite

show abstract

“…3) Although octanol is the major component in grapefruit oil, 3,10) its concentration was low in Natsudaidai oil (0.02%). However, 1-octanol was conspicuously detected as having a strong natsudaidailike aroma in both the neat oil and the oxygenated fraction in the GC effluent from the sniffing test and from having the highest FD factor among three identified characteristic aroma compounds of Natsudaidai.…”

Section: Resultsmentioning

confidence: 98%

Evaluation of Characteristic Aroma Compounds ofCitrus natsudaidaiHayata (Natsudaidai) Cold-Pressed Peel Oil

Phi

Nishiyama

Choi

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Nonetheless, some kveik strains (with the exception of Ebbegarden1) and St. Lucifer clearly produced phenylethyl alcohol at higher concentrations than the Beer 1 control strains; this was also the case for isoamyl alcohol at higher temperatures (Supplementary Figure S5, Supplementary Table S1). Interestingly, we identified 1-octanol, described as having a pleasant citrus-like aroma (Hunter and Moshonas, 1966), was present at levels at or above the sensory threshold only at 15°C (Cali and Vermont) and 22°C (Cali), while the kveik and St. Lucifer strains produced it above the sensory threshold at a wider temperature in a strain-dependent manner (Supplementary Table S1).…”

Section: Kveik Flavour Profiles Adjust In a Temperature-dependent Mannermentioning

confidence: 99%

Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation

Foster

Tyrawa

Ozsahin

et al. 2021

Preprint

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Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavour metabolites. They are a genetically distinct group of domesticated beer yeasts of admixed origin with one parent from the Beer 1 clade and the other unknown. While kveik are known to ferment wort efficiently at warmer temperatures, its range of fermentation temperatures and corresponding flavour metabolites produced, remain uncharacterized. In addition, the characteristics responsible for its increased thermotolerance remain largely unknown. Here we demonstrate variation in kveik strains at a wide range of fermentation temperatures and show not all kveik strains are equal in fermentation performance, flavour metabolite production and stress tolerance. Furthermore, we uncovered an increased capacity of kveik strains to accumulate intracellular trehalose, which likely contributes to its increased thermo- and ethanol tolerances. Taken together our results present a clearer picture of the future opportunities presented by Norwegian kveik yeasts and offer further insight into their applications in brewing.

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Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine

Cited by 34 publications

References 6 publications

History, Global Distribution, and Nutritional Importance of Citrus Fruits

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Evaluation of Characteristic Aroma Compounds ofCitrus natsudaidaiHayata (Natsudaidai) Cold-Pressed Peel Oil

Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation

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