Fruits citrus oils, analysis

Over the last decades, GC-0 has been extensively used in essential oil analysis in combination with sophisticated olfactometric methods the latter were developed to collect and process GC-0 data and, hence, to estimate the sensory contribution of a single odor-active compound. The odor-active compounds of essential oils extracted from citrus fruits Citrus sp.), such as orange, lime, and lemon, were among the rst character impact compounds identi ed by avor chemists [66]. 

The first fully comprehensive coupling of NP and RP, where the previously described difficulties related to solvents immiscibility were overcome, was developed by Dugo et al. and applied to the analyses of oxygen heterocyclic components of lemon essential oils [22], Based on the configuration described in this work, other applications were developed for the analysis of carotenoids in citrus samples [48], citrus fruit extracts [29], pharmaceutical products [29], and triglycerides in fats and... 

For coumarins in orange fruits (115), the HPLC used a Zorbax Rx C8 (250-mm X 4.6-mm ID, 5 fim) column maintained at 25°C, and analysis was performed by binary-gradient elution using 0.1% HOAc in acetonitrile (eluent A) and 0.1% HOAc in HzO (eluent B). In the author s lab, standard coumarins could be separated by isocratic elution on Zorbax Rx C8 column with acetonitrile-0.1% HOAc in water (35 65) at 1.0 ml/min, as presented in previous work (1). The eluate from the column was passed to a UV detector (UV 330 nm) and then into a fluorescence detector (excitation at 340 nm, emission at 425 nm). As for the specificity, some of the coumarins do not have native fluorescence. Nine coumarins are separated under UV 330 nm, and three coumarins could not be detected with fluorescence detection. Detailed conditions for coumarin analysis in foods and absorption spectra of coumarins obtained by online diode array detector with HPLC were presented by Lee and Widmer (1). Since coumarins exhibit strong absorption in the ultraviolet region, absorption at approximately 313 nm has been used to estimate the dilution of cold-pressed lemon oil with distilled oil (12). Analysis of umbelliferone (7-hydroxy-coumarin) and scopoletin (6-methoxy-7-hydroxycoumarin) in citrus fruits was performed using... 

The aroma of citrus fruit is a speciality. It consists of the so-called water phase and the oil phase. Citrus juices contain small amounts of volatile oils (0.03-0.06%). During processing there is always a small amount of peel oil that gets into the juice. Also the juice contains a small amount of oil, called juice oil. During evaporation these oils get into the aroma where they create the so-called oil phase. This oil has a very special aroma and is different from the peel oil by analysis (gas chromatography) as well as flavour. Oil and water phase are kept separately and added back to the juice according to individual requirements. Properly applied, the oil phase imparts the special fresh note to the juice which cannot be achieved by adding the water phase only. 

Kreis P. Mosandl, A. (1993). Chiral compounds of essential oils. Part XIII. Simultaneous chirality evaluation of geranium oil constituents. Flavour and Fragrance Journal, Vol.8, No.3, (May/June 1993), pp. 161-168, ISSN 1099-1026 Lancas, F. M. Cavicchioli M. (1990). Analysis of the essential oils of Brazilian citrus fruits by capillary gas chromatography. Journal of High Resolution Chromatography, Vol.l3, No.3, (March 1990), 207-209, ISSN 0935-6304... 

Lancas, E.M. and Cavicchioli, M. 1990. Analysis of the essential oils of Brazilian citrus fruits by capillary gas chromatography. J. High Resolut. Chromatography, 13, 207-209. 

Fingerprint analysis of citrus essential oils in citrus fruit GC-MS MCR-ALS i+PCA, KNN and CPANNI [65]... 

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