Citrus note

In aroma compositions, fatty acid esters of the acyclic terpene alcohols are used for obtaining citrus notes and for rounding off other flavor types. 

Juice Cloud. Mechanical extraction of citrus fruits yields a turbid suspension of wall fragments and cellular organelles in a serum composed primarily of cell vacuolar fluids. In most citrus juice products, such a suspension of fragments and organelles is a desirable component, since it provides most of the characteristic color and flavor (28). Essence and peel oils suspended in juice contribute desirable citrus notes to flavor, and these oils are rapidly adsorbed by juice particulate material shortly after extraction (29). 

Citrus notes Citral Geranyl nitrile Agrunitile... 

Fatty odors, for example, are effectively masked by citrus notes, especially orange. This is so because the C8 to C12 fatty alcohols and aldehydes, with their distinctly fatty character, are natural components of citrus oils. It is not by chance that cod liver oil, administered to children in former days as a rich source of oil-soluble vitamins, was commonly flavored with orange, and that citrus oils are major components of the Eaux de Cologne used to mask the fatty components of perspiration odor. Synthetic citrus oils in which the fatty aldehydes and alcohols have deliberately been left out are even more effective masking agents. 

Typical bitter grapefruit note which resembles both bitter and sweet orange. Additionally, the peel oil is characterised as a peel-like, pronounced, watery, juicy, greenish citrus note. 

Distilled lime oils possess a terpeny-like, fresh, sharp citrus note, which characterises the cola flavour. Distilled lime oils are mainly used in soft drinks. Apart from flavouring colas, the combination lemon-lime has also found widespread application. Cold-pressed lime oil is well suited for usage in perfumery, as its fresh, heavy, sweet, earthy and peel-like smooth and balsamic citrus note possesses an exceptionally high sensorial potential and is, therefore, held in high esteem [65]. 

The sweetish, fresh top note is typical for orange peel oil. Sensorially, this citrus note can be correlated with the attributes fruity, peel-like and waxy, aldehydic, estery, ter-pene-like. 

Composition Main constituent is zingiberene (>30%) followed by P-sesquiphelland-rene. (-H)-ar-curcumene, (E,E)-a-famesene and (-)-P-bisabolene are further important sesquiterpene hydrocarbons. a-Terpineol and citral (up to 9% in Australian ginger) result in the citrus note, whereas nerolidol is responsible for the woody-soapy taste [115]. Further constituents are camphene, limonene, phellandrene, bomeol, 1,8-cine-ole, linalool, a-bisabolene, oxygenated sesquiterpene hydrocarbons, etc. For recent analytical data see [116, 117, 118]. 

CIC The basis of the heavy aromatic flavour is methyl-N-methyl anthranilate in combination with gamma-terpinene. The orange citrus note results from the presence of octanal, decanal and alpha-sinensal. 

The odour intensities of volatiles showing similar odour qualities are partially additive [68]. To substantiate such additive effects, three groups of odorants (terpene hydrocarbons, esters or aldehydes) were omitted from the aroma model for orange juice. For all groups, a significant difference from the complete model was observed (Table 6.39). Omission of esters nos. 12,14 and 15 with ethyl butanoate (no. 13) still present was clearly detectable. This indicates that the fruity quality in the odour profile is enhanced by additive effects. In contrast, no difference was perceivable when (R)-a-pinene (no. 17) and myrcene (no. 18) were omitted. The concentration of the odorants in juice differs depending on the variety. Thus, the weaker citrus note of Navel oranges compared with the above discussed variety Valencia late is due to a 70% lower content of (R)-limonene [67]. 

CH3(CH2)10CHO, C12H240, Mt 184.32, hpU3 k,a 185 °C, df 0.8352, rag°1.4350, is a colorless liquid with a waxy odor in high dilution it is reminiscent of violets. Dodecanal occurs in several citrus oils and has been found in small amounts in essential oils obtained from several Pinus species. It is used in perfumery in conifer fragrances with fatty-waxy notes, but also in many other odor types. It is added to aroma compositions to obtain citrus notes. 

Uses. Geraniol is one of the most frequently used terpenoid fragrance materials. It can be used in all flowery-roselike compositions and does not discolor soaps. In flavor compositions, geraniol is used in small quantities to accentuate citrus notes. It is an important intermediate in the manufacture of geranyl esters, citronellol, and citral. 

Perfumers divide these various notes into top, middle and bottom or, more in keeping with the industry image, into head, heart and base. These classifications are based on a combination of volatility and impact of ingredients. The head notes are those which are most obvious on opening a bottle of perfume and the citrus notes, for example, fall into this category. The heart are the medium volatility notes which are responsible for the basic character of the perfume and the base notes are the least volatile notes which help to hold the others back and blend them together. The base notes become more obvious after the rest of the perfume has evaporated. A well balanced fragrance will typically have about 25% head, 50% heart and 25% base. Apart from the fruits, all the... 

Questionnaire Seven sensory criteria are chosen to cover the main dimensions of variation within the trials, with of course a focus on the important dimensions for the project. There are four scale criteria, namely acid intensity, sweet intensity, global aroma intensity, orange intensity, and three CATAs, namely off note, fresh aroma and citrus note. Note For aroma note, CATA is often selected as it allows for an easier evaluation with untrained judges. 

It is reminiscent of isononanal (3,5,5-trimethylhexanal), which is widely used in perfume compositions. The saturated aldehyde has a fresh-citrus note accompanied by a metallic odor and an undertone of lemon grass. 

Rhodium-catalyzed hydroformylation of linalool gave almost quantitatively a cyclic hemiacetal in toluene solutions (Route I) and a corresponding mixed acetal in ethanol solutions (Route II, Scheme 6.48) [93, 145]. The reaction occurred 2 times faster in ethanol than in toluene solutions and 10 times faster with the Rh/P(O-0-iBuPh)3 system as compared to the catalytic system with PPhj as ligand. Recently, the reaction was run successfully in an aqueous two-phase system [94]. Both hemiacetal and acetal are compounds with fresh floral and/or citrus notes [22a]. 

Taste has generally been thought of as a relatively simple sense being composed of salt, sweet, sour, bitter, and umami sensations (Chapter 1). This simplification is not justified since it is clear that each basic taste sensation has many nuances. Furthermore, it is worthwhile to note that each taste sensation supports a different overall flavor perception. For example, if one uses citric acid in a food system, the citrus notes of the flavor will be enhanced. Phosphoric acid is intimately associated with certain cola flavors. Tartaric acid supports grape flavors. Thus, while each acidulant gives a unique sensory character (taste), it also influences our overall flavor perception (interaction to give an overall flavor perception). 

The concentrations of the odorants in juice differ depending on the variety. Thus, the weaker citrus note of Navel oranges compared with the variety Valencia late is due to a 70% lower content of (R)-limonene. 

Orange is the sweetest of the citrus notes and is widely used in cosmetics and soaps. Lemon is the most widely used and finds application in colognes. Lime is rarely used as an independent top note but can be matched with other citrus and spices. It is suitable for masculine fragrances. Grapefruit is used in combination with spicy aromas. Refreshing... 

It also contains a volatile fraction that consists of over 60 identified compounds, including limonene, terpinen-4-ol, neral, a-terpineol, geranial, and geraniol, which are responsible for its citrus note methyl salicylate, safrole, ionones (P- and y-), cinnamalde-hyde, and ethyl cinnamate, which contribute to its warm spicy notes piperitone and several pyrazines and alkylthiazoles that normally occur only in roasted or fried foods such as roasted peanuts, coffee, and potato chips. ... 

G. is rarely used in - flavors but is one of the most frequently used - essential oils in perfumery, where its rosy-fiesh qualities make it useful in rose and other floral types. The minty-heihaceous aspects are main constituents of the tasy fougeie note and other herbaceous-floral types ( odor description). It blends well with lavender and citrus notes in men s colognes. 

P. is used in perfume compositions for low-cost applications, such as household - cleaners and disinfectants, where its pungent, fresh, camphoraceous and lime-like odor provides excellent masking properties and blends well with pine and citrus notes. 

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