Identification of Citral in California Orange Oil

Guenther, Ernest; Grimm, Charles H.

doi:10.1021/ja01271a051

Cited by 10 publications

(6 citation statements)

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“…Poore (1932) was among the first to analyze the volatile constituents of California orange oil extensively. Guenther and Grimm (1938) showed the presence of citral in California Valencia oil. The citral content of Florida Valencia Kirchner and Miller (1957), working with California Valencia orange juice, identified some 25-30 volatile components.…”

mentioning

confidence: 99%

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Wolford

Attaway

Alberding

et al. 1963

Journal of Food Science

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SUMMARY The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph. Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties. Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.

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Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Wolford

Attaway

Alberding

et al. 1963

Journal of Food Science

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“…However, a more objective approach to the evaluation of flavor quality in these products has been the subject of investigation for some time. During the past several years, many of the published results on analysis of volatile flavor components of the orange have emphasized the contribution of those components of the peel oil, normally as cold-pressed orange oil (7,8,19,21). Blair et al (5) referred to flavorful components that give orange juice its distinctive character as having their origin in the peel oil.…”

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Analysis of recovered natural orange flavor enhancement materials using gas chromatography

Wolford¹,

Attaway²

1967

J. Agric. Food Chem.

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“…That is probably why Poore (1932) was unable to identify citral in California orange oils. Later, Guenther and Grimm (1938) found that citral exists in hot11 the a-and p-forms (geranial, the cisisomer. and neral, the fl-fins-isomer) in California orange oils.…”

Section: Terpenoid Fractionmentioning

confidence: 99%

“…Naves (1932Naves ( , 1947, and later Benezet and Igolen ( 1946)) examined French Guinea orange oil and sweet orange oil (Naves, 1947)) and both groups further elucidated the composition of the aldehyde fraction. Nelson and Mottern (1934) made a detailed examination of the citral content of Florida Valencia orange oil, and Guenther and Grimm (1938) later conducted a similar study on California orange oils.…”

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Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)^a,^b

Bernhard

1961

Journal of Food Science

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SUMMARY Analysis by gas‐liquid chromatography (GLC) of the essential oil from California Valencia oranges revealed over 50 components. A preliminary separation of the intact oil into two major fractions, the terpenes and terpenoids, was made by liquid‐solid chromatographic techniques. Examination of the terpene fraction by GLC revealed 15 constituents, of which a number were tentatively identified. The terpenoid fraction contained some 37 constituents, many of which were tentatively identified. These techniques increased resolution and permitted tentative identification of some 14 compounds not hitherto reported in Valencia orange oil. These compounds arc: 3‐hepten‐l‐ 01; n‐octyl acetate; n‐undecanal; hornyl acetate; isopulegol; n‐decyl acetate; borneol; citronellol; neral; geranyl acetate; α ‐pinene; α ‐phellandrene; γ‐terpinene; and p‐cymene. The constituents were tentatively identified by calculating relative corrected retention volumes and comparing these with values for known compounds. Two stationary liquid phases used yielded data that lend credence to the tentative assignment of identities of the constituents isolated. In addition, infrared examination of some collected fractions made possible partial identification of the compounds.

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Identification of Citral in California Orange Oil

Cited by 10 publications

References 0 publications

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Analysis of recovered natural orange flavor enhancement materials using gas chromatography

Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)^a,^b

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Identification of Citral in California Orange Oil

Cited by 10 publications

References 0 publications

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya

Analysis of recovered natural orange flavor enhancement materials using gas chromatography

Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,b

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Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)^a,^b