Classification and analysis of citrus oils by NIR spectroscopy

Steuer, B.; Schulz, Hartwig; Läger, E

doi:10.1016/s0308-8146(00)00209-0

Cited by 116 publications

(77 citation statements)

References 4 publications

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“…And it was also a major compound in citrus such as grapefruit and orange (Steuer et al, 2001). γ-Terpinene smelt like turpentine and gasoline and had lemon, alcohol and mint odor at 12.9 ppm in GC-O, and it was considered to be the major contributor to fresh lemon flavour (Schieberle and Grosch, 1989).…”

Section: Resultsmentioning

confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

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Free and glycosidically bound volatile compounds in different parts of Eureka lemon were studied. Free volatile compounds were extracted by solid phase microextraction (SPME). Bound volatile compounds were isolated from juice by adsorption onto an Amberlite XAD-2 column, and then hydrolyzed by almond β-glucosidase. Both the free volatile compounds and the released aglycones were analyzed by using gas chromatography-mass spectromerty (GC-MS). Gas chromatography-olfactometry (GC-O) was also used to determine the aroma-active compounds in juice and peel. Totally 29 and 34 free volatiles were found in juice and peel, respectively. Terpenes and aldehydes were the most abundant compounds in free fractions. Four and six bound volatile compounds were found in juice and peel with a total concentration of 127.8 and 1161.52 μg/L. Benzenic and terpenic compounds were the main bound volatiles found in Eureka lemon fruit. Mannose and glucose were found as sugar moiety in juice, and glucose was found the only sugar linked to bound volatiles in peel.Keywords: eureka lemon, volatile compounds, glycosides, enzymatic hydrolysis, aroma active compounds IntroductionEureka lemon originated in America and grew widely under tropical and sub-tropical climatic conditions, including many countries such as Australia, Israel and southern China. It is a common lemon species in the world (Ford, 1942). It is called "the true 'better' lemon" and has large quantity of juice and acid content.Eureka lemon has not been got much attention. The fruit is elliptic in shape, bright yellow and medium thickness of the skin.It is more acidic than Meyer lemon, its peel is thicker, and also the juice is less than Lisbon lemon, a lemon similar to Eureka lemon.Generally speaking, Meyer lemon and Lisbon lemon are more used as juice production, cooking and eating. But the characters of Eureka lemon make it better to be a good material to produce essential oil and other aroma products. The luxuriant aroma compounds of lemon are applied in many fields. d-Limonene plays a potential role in preventing breast cancer (Miller et al., 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al., 2010). Lemon products are also important for food industry and health care (González-Molina et al., 2010).Volatile compounds in Meyer lemon (Moshonas et al., 1972), Italian lemon (Allegrone et al., 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al., 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon. Several studies showed that the main volatile compounds in lemon essential oil were monoterpenes, such as limonene, γ-terpinene and β-myrcene (Fan et al., 2009a;Verzera et al., 2004). Limonene was the most abundant compound in lemon. Additionally, aldehydes, ketones and esters were the other important volatile compounds in lemon (Lota et al., 2004;Moufida et al., 2003). The free volatile compounds and particular character compounds of Eureka lemon have not been reported yet. The boun...

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Section: Resultsmentioning

confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

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“…Setuer et al assayed the olefin composition of fruit oil by gas chromatography and infrared spectroscopy. Different varieties of fruit oil were classified by using the principal component analysis of data (Setuer et al 2001). Keiko and Tetsuo (1999) tested various types of soy sauce using infrared spectral properties and pattern recognition.…”

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confidence: 99%

New model for flavour quality evaluation of soy sauce

Feng¹,

Zhan²,

Zheng³

et al. 2013

Czech J. Food Sci.

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The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce.

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“…Treatments of clove or rosemary essential oil negatively affected the cheese flavor from the beginning to the end of the storage period. Citrus essential oil is used primarily as aroma and flavoring material in many food products [42][43][44]. Thyme was also be used to enhance the flavor of several food products.…”

Section: Resultsmentioning

confidence: 99%

Identification and Natural Control of Mite in Ras Cheese

FS¹

2015

J Food Process Technol

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Ras cheese samples were found to be predominantly infested with A. siro mite. Clove, thyme, rosemary and citrus essential oils showed effective acaricidal activity against Ras cheese mites (A. siro). essential oil. However, treatments of clove or rosemary essential oil negatively affected the cheese flavor. However, degree of acaricidal activity varied according to the type and concentration of the essential oil. Clove essential oil was found to be the most effective oil against cheese mite. Ras cheese flavor was improved by citrus or thyme Essential oil type affected the general acceptability of the cheese. Ripened cheese treated with citrus or thyme essential oil showed more general acceptability than other treated cheeses.

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Classification and analysis of citrus oils by NIR spectroscopy

Cited by 116 publications

References 4 publications

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

New model for flavour quality evaluation of soy sauce

Identification and Natural Control of Mite in Ras Cheese

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