The flavor of citrus fruit

Porat, Ron; Deterre, Sophie; Giampaoli, Pierre; Plotto, Anne

doi:10.1002/9781118354056.ch1

Cited by 22 publications

(29 citation statements)

References 69 publications

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“…The different methods are Sfumatrice, Torchi, Pelatrice, Brown Oil Extractor and FMC (Food Machinery Corporation, now called JBT). 72 Sfumatrice machines work on peels without pulp; now these are not widely used and are replaced by Torchi, which work on the entire fruits. Pelatrice machines work on the entire fruit, and the EO is obtained by rolling the fruit over spikes.…”

Section: Cold Pressingmentioning

confidence: 99%

“…The water‐soluble compounds are lost. The different methods are Sfumatrice, Torchi, Pelatrice, Brown Oil Extractor and FMC (Food Machinery Corporation, now called JBT) . Sfumatrice machines work on peels without pulp; now these are not widely used and are replaced by Torchi, which work on the entire fruits.…”

Section: Factors Influencing the Composition Of The Volatile Fractionmentioning

confidence: 99%

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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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Section: Cold Pressingmentioning

confidence: 99%

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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“…Straight-chain alcohols are abundant in fruits; they often increase with maturity due to the decrease in the carbonyl content produced by the enzymatic breakdown of unsaturated fatty acids [ 26 ]. The terpene alcohol linalool is an extremely important compound in the aroma profile of both citrus fruit and spices contributing in large part to the distinctly fresh floral and fruity notes of oranges and lemongrass [ 26 , 27 ]. Geraniol is considered another essential terpene alcohol due to its contribution to the characteristic floral and fruity notes of fruits such as lychee [ 27 , 28 ].…”

Section: Aroma Compounds In Foodsmentioning

confidence: 99%

“…The terpene alcohol linalool is an extremely important compound in the aroma profile of both citrus fruit and spices contributing in large part to the distinctly fresh floral and fruity notes of oranges and lemongrass [ 26 , 27 ]. Geraniol is considered another essential terpene alcohol due to its contribution to the characteristic floral and fruity notes of fruits such as lychee [ 27 , 28 ]. Although both linalool and geraniol are very important components of the aroma profiles in the matrices they are found in, this behavior is mainly due to them being terpenes rather than typical alcohol behavior.…”

Section: Aroma Compounds In Foodsmentioning

confidence: 99%

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Lomelí-Martín

Welti‐Chanes

Escobedo‐Avellaneda

2021

Foods

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Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment’s effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.

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“…The immense popularity of citrus flavor is evidenced by the fact that orange is one of the top flavors sold world-wide by the commercial flavor industry [18,19]. Therefore, consumption of sweet orange flavor has been applied to beverages, baking, candy, ice cream and other food processing.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

et al. 2019

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Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers. Therefore, the study focused on analysis of sweet orange aroma and establishment of base module of orange flavor. The approach to the research involves screening key aroma compounds, identifying the attributes aroma and building base module of sweet orange. The notes of sweet orange flavor were determined by GC-O olfaction and sensory evaluation. 25 key aroma compounds with OAV ≥ 1 were screened and divided into eight notes: citrus, fruity, fresh, green, peely, woody, fatty, floral. Partial least squares regression (PLSR) was used to further verify the corresponding relationship between the volatile substances and notes. Terpenes, esters, aldehydes and alcohols compounds can provide these notes. Based on the notes, 8 base modules of sweet orange were built by selecting and matching aroma ingredients. Through this study, beginners could be trained according to the 8 notes of base modules and flavorists can engage in dialogue with different raw material sourcing teams or providers.

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The flavor of citrus fruit

Cited by 22 publications

References 69 publications

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

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

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

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