Volatile Constituents of Blood and Blond Orange Juices: A Comparison

Näf, Regula; Velluz, Alain; Meyer, Anthony P.

doi:10.1080/10412905.1996.9701025

Cited by 21 publications

(12 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Besides isomenthone and derivatives, noteworthy is the presence of some trace amounts of compounds that are not commonly found in limes, such as yuzu lactone (reported as an unknown compound in Microcitrus australasica var. sanguinea (F. M. Bail) Swing [3] ), dill ether found in orange juice, [11] phenylacetaldehyde methyloxime and ascaridole (1,4-epidioxy-2-p-menthene), more commonly found in Artemisia. [12] In the GC-MS chromatograms, 16 peaks could not be identified by any of the MS databases searched.…”

Section: Resultsmentioning

confidence: 99%

Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract

Delort

Jaquier

2009

Flavour & Fragrance J

View full text Add to dashboard Cite

The volatile constituents of the peel solvent extract of the Australian finger lime Citrus australasica were analysed by GC-MS. Besides limonene, isomenthone was a major component, which is rare in Citrus species. Six new terpenyl esters were also identified and confirmed by chemical synthesis: citronellyl 2-methylbutanoate; 1,8(10)-p-menthadien-9-yl propanoate; 1,8(10)-p-menthadien-9-yl 2-methylbutanoate; 1,8(10)-p-menthadien-9-yl 3-methylbutanoate; 1-p-menthen-9-yl 2-methylbutanoate; and 1-p-menthen-9-yl 3-methylbutanoate. To the best of our knowledge, the last four compounds have never before been identified in a natural product extract.

show abstract

Section: Resultsmentioning

confidence: 99%

Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract

Delort

Jaquier

2009

Flavour & Fragrance J

View full text Add to dashboard Cite

show abstract

“…These compounds were previously reported in other orange juices but their aroma activities and contribution to orange juice flavour were not described. 4,15,17 Shaw 20 reported that thymol and methyl-N-methyl anthranilate (MNMA) were the main contributors to mandarin flavour, with additional contributions from β-pinene, γ-terpinene and α-sinensal. All of these compounds, except MNMA, were identified in Dalandan juice.…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms)mentioning

confidence: 99%

“…2 Ample studies have been carried out in order to investigate the volatile compounds present in many citrus fruits. The scope of the research ranges from the famous cultivars, such as Valencia and Navel oranges, 3 blood and blond oranges, 4 mandarins and Dancy tangerines 5 and ponkans, 6 to the local cultivars, such as Italian blood and blond oranges, 7 Japanese yuzu 8 and Turkish kozan. 9 Research was also extended from the citrus essential oils [10][11][12] to the juices, [13][14][15] as they have different aroma profiles.…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly‐squeezed juice

Dharmawan

Kasapis

Curran³

et al. 2007

Flavour & Fragrance J

View full text Add to dashboard Cite

The volatile compounds in three selected citrus fruits from Asia, Indonesian Pontianak orange (Citrus nobilis Lour. var. microcarpa Hassk.), Indian Mosambi (Citrus sinensis Osbeck) and Philippine Dalandan (Citrus reticulata Blanco), were characterized. The volatile compounds from the headspace of the citrus juices were isolated by solid-phase microextraction (SPME) prior to separation with gas chromatograph (GC) and identification by mass spectrometry (MS). The volatile compounds of the juices were extracted by diethyl ether for quantitative analysis, using GC-flame ionization detector (GC-FID). A total of 51 compounds were detected in Pontianak orange, 50 in Mosambi and 41 in Dalandan juice. They comprise terpenes, carbonyls, alcohols, esters and hydrocarbons, with limonene as the main compound. Each citrus cultivar studied contained compounds not frequently reported in other citrus fruits, such as β β β β β-chamigrene in Mosambi, as well as tentatively identified 2,6-dimethyl-1,3,5,7-octatetraene and isopiperitenone in Pontianak orange and in Dalandan juices, respectively. The results also showed that Mosambi and Dalandan juices portray the typical profile of sweet orange and mandarin, respectively, while Pontianak orange demonstrates its own unique traits.

show abstract

“…). Safranal has been detected in other plant species, such as Nyctanthes arbor‐tristis (Naik et al ., ), blood oranges (Näf et al ., ), Centaurea sibthorpii , Calycopteris floribunda , Centaurea species, Erodium cicutarium , Chinese green tea, Sambucus nigra , Citrus limon , Cuminum cyminum , Achillea distans (Rezaee & Hosseinzadeh, ), Arctostaphylos uva‐ursi , Vaccinium vitis‐idaea (Radulović et al ., ), and Vitis vinifera (Rocha et al ., ), among others. However, picrocrocin has not been detected in these species and the enzymatic or spontaneous mechanisms underlying its production have not been elucidated.…”

Section: Introductionmentioning

confidence: 97%

UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus)

Diretto¹,

Ahrazem

Rubio-Moraga

et al. 2019

New Phytologist

View full text Add to dashboard Cite

Summary Saffron, a spice derived from the dried red stigmas of Crocus sativus, is one of the oldest natural food additives. The flowers have long red stigmas, which store significant quantities of the glycosylated apocarotenoids crocins and picrocrocin. The apocarotenoid biosynthetic pathway in saffron starts with the oxidative cleavage of zeaxanthin, from which crocins and picrocrocin are derived. In the processed stigmas, picrocrocin is converted to safranal, giving saffron its typical aroma. By a targeted search for differentially expressed uridine diphosphate glycosyltransferases (UGTs) in Crocus transcriptomes, a novel apocarotenoid glucosyltransferase (UGT709G1) from saffron was identified. Biochemical analyses revealed that UGT709G1 showed a high catalytic efficiency toward 2,6,6‐trimethyl‐4‐hydroxy‐1‐carboxaldehyde‐1‐cyclohexene (HTCC), making it suited for the biosynthesis of picrocrocin, the precursor of safranal. The role of UGT709G1 in picrocrocin/safranal biosynthesis was supported by the absence or presence of gene expression in a screening for HTCC and picrocrocin production in different Crocus species and by a combined transient expression assay with CsCCD2L in Nicotiana benthamiana leaves. The identification of UGT709G1 completes one of the most highly valued specialized metabolic biosynthetic pathways in plants and provides novel perspectives on the industrial production of picrocrocin to be used as a flavor additive or as a pharmacological constituent.

show abstract

Volatile Constituents of Blood and Blond Orange Juices: A Comparison

Cited by 21 publications

References 25 publications

Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract

Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract

Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly‐squeezed juice

UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus)

Contact Info

Product

Resources

About