Classification of commercial bitter orange essential oils (<i>Citrus aurantium</i>L.), based on a combination of chemical and sensory analyses of specific odor markers

Deterre, Sophie; Rega, Barbara; Delarue, Julien; Teillet, Eric; Giampaoli, Pierre

doi:10.1080/10412905.2014.917337

Cited by 9 publications

(8 citation statements)

References 24 publications

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“…Ten substances were identified and the summary is given in Table 1. e composition results were close to those found for samples from other geographical origin [23][24][25] with some detected differences. Typically, limonene was the major compound with slight differences; in our case it accounts for 94.31%.…”

Section: Physicochemical Characterization Of the Extracted Oilssupporting

confidence: 83%

Date Palm Seed Oil (Phoenix dactylifera L.) Green Extraction: Physicochemical Properties, Antioxidant Activities, and Phenolic and Fatty Acid Profiles

Hamza

Elfalleh

Nagaz

2021

Journal of Food Quality

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Date palm seed oil is among the precious vegetable oils with low yield, whose extraction is commonly done with organic solvents which cause serious problems. This study aims to assess the effectiveness of orange peel essential oil as biosolvent for date seed oil extraction. Green extraction was conducted by Soxhlet apparatus as well as by soaking and compared with the Soxhlet method using petroleum ether. The GC-MS analysis of orange peel essential oil confirmed its richness with limonene (94.31%), which justifies its usefulness as green solvent. The latter gave higher yields, the extracted bio-oil was light brown with pleasant odor, and the characteristics were consistent with international standards. Based on the GC profiles, obtained oils were similar using both solvents, and the major compounds were oleic and lauric acids. The bio-oil phenolic content and the antioxidant activity were high, and the major compounds were the protocatechuic, chlorogenic, and 4-O-caffeoylquinic acids. Gallic and p -coumaric acids were the major compounds for oil extracted by petroleum ether.

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Section: Physicochemical Characterization Of the Extracted Oilssupporting

confidence: 83%

Date Palm Seed Oil (Phoenix dactylifera L.) Green Extraction: Physicochemical Properties, Antioxidant Activities, and Phenolic and Fatty Acid Profiles

Hamza

Elfalleh

Nagaz

2021

Journal of Food Quality

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Section: Introductionmentioning

confidence: 99%

“…Deterre et al [38], Dugo et al [9,39], and Kirbaslar and Kirsbaslar [40], obtained clear evidence that geographical origin is one of the sources of variation in the EO composition. Sour orange marker compound quantities were different in EOs from three different geographical zones (Florida, Equator and Mediterranean), suggesting that the chemical profile could be a suitable marker of the geographical origin of EOs [38]. Variations in EO composition due to climatic conditions (temperature, day length, light, and water level), cultivation conditions (plant density, soil properties, soil type, and soil fertility), and cultivation practices (irrigation dose, fertilization, and mineral nutrition) are fully documented for medicinal and aromatic plants (for review [41]) but much less so for citrus.…”

Section: Introductionmentioning

confidence: 99%

Effect of Environmental Conditions on the Yield of Peel and Composition of Essential Oils from Citrus Cultivated in Bahia (Brazil) and Corsica (France)

et al. 2020

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The cosmetic and fragrance industry largely exploits citrus essential oils (EOs) because of their aromatic properties. EO compositions are complex and differ between fruit pericarp (PEO) and leaf (LEO). Citrus fruit grow in many countries under very different climates. Seventeen citrus cultivars were selected and their similarities between the two collections were verified by SSR (Single Sequence Repeat) and InDel (Insertion and Deletion) markers to assess the effects of the environment and cultivation practices on the EO yield and composition. LEOs and PEOs were extracted by water distillation and analyzed by GC-MS. PEO yields were generally higher in Corsica than in Bahia, especially in the citron family. PEOs in this family were richer in limonene in Bahia than in Corsica while, conversely, neral, geranial and derivatives were present in a higher proportion in Corsican varieties. A few minor components were site-specific, such as nookaton, a pummelo-specific compound that was not present in grapefruit cultivated in Bahia. If climate change over the last 20 years has not affected the PEO composition in Corsica, the contrasted environmental conditions and cultural practices between Bahia and Corsica could possibly explain the EO variations.

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“…The free sorting method was used to classify the 33 FRO samples by their odor, which was shown in the Supporting Information …”

Section: Methodsmentioning

confidence: 99%

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Zhang

Chang

et al. 2020

Euro J Lipid Sci & Tech

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Flavored rapeseed oil (FRO) is a typical hot‐pressed oil and is widely consumed in China due to its strong characteristic flavor and intensive color. In this study, volatile profiles of 33 representative commercial rapeseed oils in China are characterized by gas chromatography‐mass spectrometry (GC‐MS) and flash gas chromatography (GC) electronic nose system. 51 volatile compounds are identified and the nitriles (methallyl cyanide and 5‐cyano‐1‐pentene), aldehydes (nonanal, 3‐furaldehyde, and 5‐methyl‐2‐furancarboxaldehyde), alcohols (1,5‐hexadien‐3‐ol, 2‐furanmethanol, and phenylethyl alcohol), and pyrazines (2,5‐dimethyl‐pyrazine and 2,6‐dimethyl‐pyrazine) are the major volatile compounds in FROs. Glucosinolate degradation products account for the highest proportion of these volatiles, which are found to have a positive correlation with the erucic acid content (R2 = 0.796, p < 0.01). FRO from Sichuan province in the southwest of China can be characterized by the obvious distinctions in flash GC electronic nose combined with principal component analysis, which indicates that the flash GC electronic nose can be used as a promising method to identify the origins of FRO. Practical Applications: This work is helpful for expanding the knowledge of volatiles of commercial flavored rapeseed oil. The data can also serve as a basis for the quality assessment of hot‐pressed rapeseed oil. Meanwhile, the flash GC electronic nose combined with principal component analysis can be used as a promising method for the classification of flavor rapeseed oil production areas.

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Classification of commercial bitter orange essential oils (Citrus aurantiumL.), based on a combination of chemical and sensory analyses of specific odor markers

Cited by 9 publications

References 24 publications

Date Palm Seed Oil (Phoenix dactylifera L.) Green Extraction: Physicochemical Properties, Antioxidant Activities, and Phenolic and Fatty Acid Profiles

Date Palm Seed Oil (Phoenix dactylifera L.) Green Extraction: Physicochemical Properties, Antioxidant Activities, and Phenolic and Fatty Acid Profiles

Effect of Environmental Conditions on the Yield of Peel and Composition of Essential Oils from Citrus Cultivated in Bahia (Brazil) and Corsica (France)

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

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