Gas Chromatography–Olfactometry and Aromaactive Components in Citrus Essential Oils

Lan-Phi, Nguyen Thi

doi:10.1002/9780470613160.ch5

Cited by 5 publications

(2 citation statements)

References 80 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Quantitative analysis of mango fruit found that the most prevalent volatile compounds were monoterpenes such as δ-3-carene, limonene, terpinolene, and β-phellandrene [68]. Over 96% of the orange fruit's volatiles, which contribute to its flavor, are terpenoids [132]. C13 norisoprenoids, a class of volatiles derived from carotenoids, were found to be the most abundant in raspberry fruit, accounting for between 64% and 94% of the total volatile content across nine different raspberry genotypes [133,134].…”

Section: Food and Flavor Industrymentioning

confidence: 99%

Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications

Abbas

Zhou

Rothenberg

et al. 2023

Plants

View full text Add to dashboard Cite

Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the interactions with their environment, such as attracting pollinating insects and seed dispersers and defense against herbivores, pathogens, and parasites. Furthermore, VOCs have a significant economic impact on crop quality, as well as the beverage, food, perfume, cosmetics and pharmaceuticals industries. These VOCs are mainly classified as terpenoids, benzenoids/phenylpropanes, and fatty acid derivates. Fruits and vegetables are rich in minerals, vitamins, antioxidants, and dietary fiber, while aroma compounds play a major role in flavor and quality management of these horticultural commodities. Subtle shifts in aroma compounds can dramatically alter the flavor and texture of fruits and vegetables, altering their consumer appeal. Rapid innovations in -omics techniques have led to the isolation of genes encoding enzymes involved in the biosynthesis of several volatiles, which has aided to our comprehension of the regulatory molecular pathways involved in VOC production. The present review focuses on the significance of aroma volatiles to the flavor and aroma profile of horticultural crops and addresses the industrial applications of plant-derived volatile terpenoids, particularly in food and beverages, pharmaceuticals, cosmetics, and biofuel industries. Additionally, the methodological constraints and complexities that limit the transition from gene selection to host organisms and from laboratories to practical implementation are discussed, along with metabolic engineering’s potential for enhancing terpenoids volatile production at the industrial level.

show abstract

Section: Food and Flavor Industrymentioning

confidence: 99%

Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications

Abbas

Zhou

Rothenberg

et al. 2023

Plants

View full text Add to dashboard Cite

show abstract

“…Numerous studies have been reported on the volatile compositions and key odorants in the peel oils. [1][2][3] Jabara (Citrus jabara Hort. ex Tanaka) is a type of sour citrus fruit and indigenous to Kitayama-village, Wakayama, Japan.…”

Section: Introductionmentioning

confidence: 99%

Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka)

Omori¹,

Nakahara²,

Umano³

2011

Flavour & Fragrance J

View full text Add to dashboard Cite

Volatile compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka), a Japanese sour citrus, have been investigated using GC-FID, GC-MS and GC-olfactometry. The peel extract was obtained by solvent-assisted flavour evaporation after solvent extraction. The GC-FID and GC-MS analyses led to the identification of 49 compounds, including myrcene (46.8%), limonene (28.2%) and γ-terpinene (15.5%) as major constituents. Interestingly, the level of myrcene was much higher than that of limonene known as the main volatile constituent in citrus peel. This specific composition indicated that Jabara was a rare species among citrus fruits. Application of aroma extract dilution analysis revealed 22 odour-active compounds with the flavour dilution (FD) factor ranged from 8 to 16 384, and 19 of these compounds were identified. Myrcene, which showed the highest FD factor of 16 384, was regarded as the most character impact odorant in the Jabara peel extract. It should be noted that (3E,5Z)-1,3,5-undecatriene (FD = 512), (3E,5Z,8Z)-1,3,5,8-undecatetraene (FD = 256), 1,3,5,7-undecatetraene (unknown stereochemistry, FD = 256) and (6Z,8E)-6,8,10-undecatrien-3-one (FD = 16) were detected as potent odorants with green and fruity aroma, despite their trace levels in the extract. In addition to these, 7-methyl-1,6-octadien-3-one, having a metallic and mushroom-like odour, was identified as a further key contributor to the aroma of Jabara peel extract. This novel odorant has been reported for the first time as a volatile constituent in a natural product.

show abstract

Flavors and Aromas: Chemistry and Biological Functions

Forney

Song

2017

Fruit and Vegetable Phytochemicals

View full text Add to dashboard Cite

Gas Chromatography–Olfactometry and Aromaactive Components in Citrus Essential Oils

Cited by 5 publications

References 80 publications

Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications

Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications

Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka)

Flavors and Aromas: Chemistry and Biological Functions

Contact Info

Product

Resources

About