Analytical Investigation of the Sesquiterpene Hydrocarbons of Distilled Lime Oil (<i>Citrus aurantifolia</i>Swingle)

Feger, Wolfgang; Brandauer, Herbert; Ziegler, Manfred L.

doi:10.1080/10412905.1999.9701213

Cited by 9 publications

(7 citation statements)

References 16 publications

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“…Humulene oxide was also found in higher concentrations than in other lime oil samples. Decomposition of sesquiterpenes and the formation so artifacts during gas chromatography have been reported, 10,13,14,26 and we found some significant differences in the TICs Table 6. Odourants eluting in the range RI = 1800-2250 (Supelcowax) found in distilled key lime oil Only odourants detected in both the extracted and distilled samples are shown.…”

Section: Analysis Of Sesquiterpene Odourantsmentioning

confidence: 45%

“…13 Six previously unreported sesquiterpenes were found in distilled key lime oil. 14 More than 99% of the components present in coldpressed and distilled lime oil have now been identified, but the relative intensities of the major odourants have not been determined. The differences in the aroma of the cold-pressed and distilled lime oils are known to be the result of the changes in the composition of oxygenates caused by the acid-catalysed distillation.…”

Section: Introductionmentioning

confidence: 99%

“…Sesquiterpenes are more abundant in lime oil than other citrus oils (6.2-8.9% w/w for cold-pressed oils 8,13 and 3.1-5.5% w/w for distilled oils 5,14 ), so lime oils provide an ideal matrix for examining their flavour properties. This paper identifies the most potent odourants in extracted and distilled key lime oils and attempts to assess the role of the sesquiterpenes in lime oil aroma.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Chisholm

Wilson

Gaskey

2003

Flavour & Fragrance J

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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.

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Section: Analysis Of Sesquiterpene Odourantsmentioning

confidence: 45%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Chisholm

Wilson

Gaskey

2003

Flavour & Fragrance J

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“…The oils consisted of monoterpenoids, sesquiterpenoids and aliphatic alkanes, aldehydes, acids and esters. Limonene and citral, believed to be the two major citrus odor contributors [7,8], were present in both ripe and rotten lime oils, although the concentration of citral was higher in the rotten lime oil. Aldehydes and the farnesenes, also important lime oil flavor contributors [9,10], were identified in both oils, even though the concentration of decanal decreased significantly in the rotten lime oil.…”

mentioning

confidence: 97%

“…Other significant components are -pinene, β-pinene, myrcene, terpinolene, linalool, and citral, along with traces of neral acetate and geranyl acetate [6]. A number of sesquiterpenes, α-santalene, α-amorphene, epi-β-santalene, β-sesquiphellandrene, 4(14),7(11)selinadiene, (E)-α-bisabolene, germacrene B and bicyclogermacrene have also been reported to be present in lime oil [7,8]. Generally, the quality of lime oil is related to the content of total aldehydes, and in particular, citral, which is in the region of 5% [9,10].…”

mentioning

confidence: 99%

Comparative Study of the Chemical Profiles of the Essential Oils of Ripe and Rotten Fruits of Citrus Aurantifolia Swingle

Afolayan

Asekun

2008

Natural Product Communications

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Most often during the processing of lime fruits for essential oil extraction, rotten fruits are used along with ripe ones. In this study, we examine the volatile constituents of the essential oils from both ripe and rotten lime fruits (Citrus aurantifolia Swingle) from Nigeria. The oils were isolated by hydrodistillation and analyzed using GC-MS. The ripe and rotten lime oils contained 55 and 49 components, respectively. Both oils were rich in limonene (21.0%, ripe lime; 21.3% rotten lime), α-terpineol (11.7%, ripe; 14.1%, rotten), γ-terpinene (8.3%, ripe; 8.9% rotten lime), α-terpinolene (2.5%, ripe; 8.5%, rotten) and (E)-α-farnesene (6.3% ripe lime; 4.8% rotten lime). The other major components, α-pinene (11.1%), and linalool (5.5%) were identified in ripe lime oil only. Limonene and citral, which are believed to be the two major citrus odour contributors, were present in both ripe and rotten lime oils. Aldehydes like decanal and the farnesenes, which are also important in citrus flavor, were represented in both lime oils. Some notable components of ripe lime fruit oil, like trans-β-ocimene, linalool, myrcenol, dodecanal, trans-β-bergamotene and trans-γ-bisabolene, were absent in the rotten fruit oil. It could be suggested that some compounds like cis-ocimene, trans-linalool oxide, p-mentha-3-en-1-ol, mentha-1,4,8-triene, citronellal, trans-β-bergamotene and α-copaene, which were not identified in the ripe fruit oil, were introduced into the lime oil by the incorporation of rotten fruits in the distilled samples.

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Sesquiterpene hydrocarbons of cold-pressed lime oils

Feger¹,

Brandauer²,

Ziegler³

2000

Flavour Fragr. J.

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The sesquiterpene hydrocarbon composition of cold‐pressed lime oils of the Key lime (type A and B) and the Persian lime varieties were investigated. α‐Santalene, γ‐curcumene, β‐selinene, β‐sesquiphellandrene and 7‐epi‐α‐selinene were confirmed as so far unknown trace constituents of cold‐pressed lime oils. The usage of unusually gentle GC conditions permitted the establishment of germacrenes A and C, both thermally and chemically sensitive compounds, as important constituents of cold‐pressed lime oil for the first time. This allowed to demonstrate that the germacrenes A, B, C and D make up ca 25% of the sesquiterpene fraction in expressed Key lime oil. Usage of conventional GC conditions largely lead to the destruction of these heat‐labile compounds, which may be of organoleptic importance. The employed detection method also allowed the identification of germacrene‐A in Chinese citronella oil. Copyright © 2000 John Wiley & Sons, Ltd.

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Analytical Investigation of the Sesquiterpene Hydrocarbons of Distilled Lime Oil (Citrus aurantifoliaSwingle)

Cited by 9 publications

References 16 publications

Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Comparative Study of the Chemical Profiles of the Essential Oils of Ripe and Rotten Fruits of Citrus Aurantifolia Swingle

Sesquiterpene hydrocarbons of cold-pressed lime oils

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