Preparation of Terpeneless Essential Oils. A Chromatographic Process

Kirchner, J. G.; Miller, John M.

doi:10.1021/ie50506a029

Cited by 87 publications

(32 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The presence of 1,8-cineole, with its low aroma threshold, contributes the camphoraceous, minty and sweet aroma in turmeric leaves. Oxygenated compounds are more stable and have strong odour and flavour of the original oil (Kirchner & Miller, 1952). Monoterpene compounds are less valuable than oxygenated compounds as they contribute to the fragrance of the oil only in a minor way.…”

Section: Resultsmentioning

confidence: 99%

An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE)

Zaibunnisa

Saim

Said

et al. 2009

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE)

Zaibunnisa

Saim

Said

et al. 2009

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Three samples of a mixture of d-limonene (the major monoterpene hydrocarbon of citrus oils) and n-butylbenzene were prepared. The d-limonene was obtained by vacuum distillation of -the monoterpene hydrocarbons of orange oil, which in turn had been recovered by column chromatography on silicic acid according to the method of Kirchner and Miller (1952). The d-limonene was further purified by preparative scale GLC.…”

Section: Methodsmentioning

confidence: 99%

“…Tedious distillation techniques have been used in the past. More recently, a silicic acid deterpenation method was employed by Kirchner and Miller (1952) to prepare terpeneless essential oils. They reported the terpene hydrocarbon content of several citrus oils and included not only the monoterpenes but also the sesqui-, di-, and triterpenes, as well as the waxes.…”

mentioning

confidence: 99%

Monoterpene Hydrocarbon Composition of Citrus Oils^a

Ikeda

Stanley

Rolle

et al. 1962

Journal of Food Science

View full text Add to dashboard Cite

SUMMARYA method for estimating the total monoterpene hydrocarbon content of citrus oils is described. The procedure consists of adding an internal standard (n‐butylbenzene) to the oils, spotting the mixture on a chromatostrip, eluting the hydrocarbons, and analyzing the eluate by gas chromatography. The total monoterpene hydrocarbon content is calculated from the weights of n‐butyl‐benzene and citrus oil used and from the areas under the peaks of the monoterpene hydrocarbons and n‐butylbenzene on the chromatogram. The average percent total monoterpene hydrocarbon content and the standard deviation are given for a selected number of citrus oils. Data also show the relative monoterpene hydrocarbon composition of these oils.

show abstract

“…Because terpene hydrocarbons carry a typical terpene-like odor, they will impart an unnatural odor to NFC orange juice. Furthermore, terpene hydrocarbons are unstable to acid, air and light, readily decompose, and Wnally produce unpleasant odor components (Kirchner & Miller, 1952;Shimoda & Osajima, 1982;Shimoda, Nakashima, & Osajima, 1981). In contrast, oxygenated compounds such as aldehydes, alcohols and esters are more stable and more responsible for the pleasant odor of orange juice than terpene hydrocarbons (Johnson, Braddock, & Chen, 1996;Shaw, 1979;Yamauchi & Saito, 1990).…”

Section: Introductionmentioning

confidence: 99%