Citrus oils quantification

Air classification, starch isolation, 674-675 Aldehydes, see also Carbonyl compounds citrus oils, quantification meats, effect on flavor, 559 Alditol acetates... [Pg.757]

Support Protocol 1 Determination of Moisture Content Basic Protocol 8 Quantification of Total Aldehydes in Citrus Oils by Gl.5.10... [Pg.991]

QUANTIFICATION OF TOTAL ALDEHYDES IN CITRUS OILS BY HYDROXYLAMINE TITRATION... [Pg.1055]

Aldehyde content is considered an important flavor note included in the standard of identities for citrus oils. The flavor strength of an oil is based on the aldehyde content, where higher is better. The two major aldehydes are acetaldehyde and octanal. The quantification of aldehydes is based on the reaction of citral in the sample with a hydroxylamine solution, followed by titration with KOH in the presence of ethyl orange indicator. It is modified from AOAC Method 955.32 (AOAC, 1990c Redd et al., 1986). This method was originally developed for lemon oils however, it is applicable to other citrus oils. [Pg.1055]

Frerot, E. and E. Decorzant 2004. Quantification of total furocoumarins in citrus oils by HPLC couple with UV fluorescence, and mass detection. J. Agric. Food Chem., 52 6879-6886. [Pg.33]

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