Physicochemical properties of citrus essential oils from Florida

Abstract

Among the most significant byproducts of the massive Florida citrus industry are the several essential oils which are of major consumer and economic importance. Investigations leading to the production of Florida citrus oils of highest quality and uniformity are reviewed with emphasis on the chemical and physical properties of the various types of oils. Some of the factors shown to affect the chemical and physical properties of expressed citrus oils were fruit variety, degree of maturity, seasonal variations, storage of fruit prior to extraction, seasonal rainfall, budwood, rootstock, method of extraction, and yield of oil. The chemical compounds identified to date in both Valencia orange and grapefruit cold-pressed oils are listed.Brief mention is made of the more recent use of spectrophotofluorescence in the identification and classification of citrus oils, along with ultraviolet spectra and evaporation residue relating to method of extraction and geographical origin.

A Different Aging Model for Orange Oil: Deterioration Products

“…As was to be expected, representatives of the oxide class, such as trans-and cis-linalool oxide (14,15) and trans-and cis-1,2-limonene oxide (16) increased considerably, while trans-and cis-8,g-limonene oxide formed only to a smaller extent. Further comparison of the irradiated oil with the untreated orange oil revealed a strong decrease in important flavor compounds, such as neral, geranial and citronellal, while perillaldehyde and terpinen-4-01 increased (14,16).…”

Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils

“…17 υ-3-Carene was identified and quantified at a level of 0.1% in the coldpressed orange oil here analysed. Valencene, a sesquiterpene which was not appreciably present in cold-pressed sweet orange oil from Florida, 15 was also detected in small amounts in our Vietnamese orange oil <0.05% . Both υ-3-carene and valencene were detected only in orange oil among the four kinds of Vietnamese citrus oils here analysed.…”

“…13,14 Its content in the oil could probably be used as a measure of their maturity. 11,12,15 Apart from that, nootkatone in several Japanese pummelos increased during storage, e.g. when Egami buntan (C. grandis Osbeck var.…”

Liquid–liquid equlibria of the mixture linalool+ethanol+water at different temperatures

“…The quality of these oils depend on factors such as soil, climate, extraction method of the oil, weather, maturity and, variety of the fruit [1].…”

“…Citrus oils are complex mixtures of over 200 chemical compounds, of which more than 100 have been identified [1]. These include high-volatile components such as terpenes, sesquiterpenes and oxygenated compounds, and non-volatile compounds, such as pigments and waxes.…”