Composition of Cold-Pressed Bitter Orange Peel Oil from Turkey

Kırbaşlar, Fatma Gülay; Kırbaşlar, Ş. İsmail

doi:10.1080/10412905.2003.9712247

Cited by 25 publications

(22 citation statements)

References 8 publications

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“…Our PER results indicate no statistical difference between the response to sugars and that to bitter substances, similarly to the findings reported in the antenna of bees. This could be due to the fact that the medfly also infests plants that contain bitter substances (Kirbaslar & Kirbaslar 2003). In fact, the percentage of mating obtained in medfly males exposed to the Citrus aurantium (bitter orange) was 76.5% (Kouloussis et al 2013) and the survival of the medfly larvae and pupae in the albedo in the same plant was 76% (Papachristos et al 2008).…”

Section: Behaviourmentioning

confidence: 97%

Morphological and electrophysiological analysis of tarsal sensilla in the medfly Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae)

Loy

Solari

Isola

et al. 2016

Italian Journal of Zoology

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The Mediterranean fruit fly, Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae), is a polyphagous pest in horticulture, mainly targeting pomaceous and citrus fruits. To gain better knowledge about its chemosensory system related to taste, essential for behavioural strategies and localisation of host plants, we examined the tarsal external morphology by highresolution scanning electron microscopy, focusing on sensilla. Numerous trichoid and chaetica sensilla, related to taste and mechanoreceptor systems, and other types of sensilla are present in tarsal segments. The responses of specific trichoid chemosensilla were also studied through electrophysiological experiments by stimulation with sodium chloride, fructose and four bitter stimuli. Electrophysiological data allowed us to distinguish three types of different neurons: high ("H"), middle ("M") and small ("S"). Increasing concentrations of sodium chloride enhanced the activity of H cells, while fructose boosted M cells activity. On the contrary, S cells showed no increase in spike activity after stimulation with these substances. Bitter stimuli induced no significant response on these cells. Behavioural assays showed no statistical difference among the responses to sugars, bitter substances and citric acid. Our results on taste stimuli will be useful in increasing knowledge of Ceratitis chemoreception, fundamental in new integrated pest management.

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Section: Behaviourmentioning

confidence: 97%

Morphological and electrophysiological analysis of tarsal sensilla in the medfly Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae)

Loy

Solari

Isola

et al. 2016

Italian Journal of Zoology

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“…Some authors tried to compare bitter orange peel oils from different origins using previous studies of different authors . It can be very tricky and conclusions should be taken with cautiousness because many factors that could influence the bitter orange oil composition are unknown.…”

Section: Factors Influencing the Composition Of The Volatile Fractionmentioning

confidence: 99%

Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition

Gaff

Decloux

Giampaoli

2020

Flavour & Fragrance J

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This review summarizes the findings and discusses the results on the different factors that can influence the bitter orange peel oil composition. Small changes in composition can result in noticeable modifications of the odour profile of the essential oil. The analysis method appears to have a crucial effect on the number of compounds identified in the essential oil. Growing location, cultivar, ripening stage, storage conditions and extraction methods are reported to impact the bitter orange essential oil. Bitter orange peel oil should be stored at −21°C to prevent changes in the composition and formation of artefacts when storing for a period of several months. The influence of cultivars should not be neglected, since a few cultivars differ a lot from the main cluster of Citrus aurantium L. The geranyl pyrophosphate forms most of the terpenes present in the bitter orange, especially limonene which is the majority compound, by the action of the terpene synthases during growing of the fruit. The extraction method can also be responsible for some differences in the composition due to the absence of water‐soluble compounds in cold‐pressed oils and to acid‐catalysed reactions in hydrodistilled oils such as the decomposition of the linalyl acetate forming many different terpene derivatives.

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“…Bitter orange ( Citrus aurantium L.) differs from sweet orange by the acidity of its pulp and the bitterness of its rind. Due to these characteristics bitter orange is not consumed as fresh fruit, but its peel is used in the food and drink sector to aromatize liquors, soft drinks and baked goods as well as in perfumery and for the aromatization of several drugs . Production of bitter orange peel oils is 25 to 30 tons/year …”

Section: Introductionmentioning

confidence: 99%

“…Bitter orange oil has a wide range of variability that can be due to several factors such as geographical location, season and variety …”

Section: Introductionmentioning

confidence: 99%

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Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract

Deterre

Rega

Delarue

et al. 2011

Flavour & Fragrance J

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The volatile compounds of bitter orange (Citrus aurantium L.) products, essential oil (EO) and the heart cut (HC) of the distillate were detected and quantified using gas chromatography (GC) coupled with a mass spectrometer and flame ionization detector. The flavour compounds were characterized using GColfactometry by nine trained panellists by the frequency of detection method. In total, 53 molecules were detected in the EO and 40 in the HC. The EO was characterized by 19 major odour compounds (frequency of detection from 6/9 to 9/9) with different aromatic notes among which a-pinene (floral), octanal (green), limonene (citrus), linalool (floral), a-terpineol (indeterminate: ND, green), linalyl acetate (floral), (E,E) or (E,Z)-2,4-decadienal (frying), dodecanal (ND), caryophyllene (green) and an unknown compound (IT=1678, plastic note). The HC presented a complex mixture of several molecules in low concentrations, which characterize the bitter orange flavour. The HC was characterized by seven high FD odour compounds, three of them (myrcene, a-phellandrene, and limonene) with citrus and mint aromatic notes, and the other four ((Z)-linalool oxide, a-terpinolene, linalool and neral) with floral notes. The comparison of these two products brought to light that the overall process of maceration/distillation could induce the loss of 15 strong odours previously found in simple essential oil and characterized by plastic and metal notes. These results show that maceratingdistilling bitter orange peels and EO makes it possible to select the most pleasant odour compounds while eliminating some off-odours present in the EO. This is the first time that the characterization of odour-active compounds has been carried out on bitter orange products. This valuable information could help for further investigation on process/product optimization. Copyright (C) 2011 John Wiley & Sons, Ltd

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Composition of Cold-Pressed Bitter Orange Peel Oil from Turkey

Cited by 25 publications

References 8 publications

Morphological and electrophysiological analysis of tarsal sensilla in the medfly Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae)

Morphological and electrophysiological analysis of tarsal sensilla in the medfly Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae)

Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract

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