Distilled lime oil

Lime Oil, Distilled, occurs as a colorless to green-yellow liquid with a mild citrus, floral odor. It is the volatile oil obtained by distillation from the juice or the whole crushed fruit of Citrus aurantifolia Swingle (Fam. Rutaceae). It is soluble in most fixed oils and in mineral oil, but it is insoluble in glycerin and in propylene glycol. It may contain a suitable antioxidant. 

SYNS DISTILLED LIME OIL LIME OIL LIME OIL, distilled (FCC) OILS, LIME... 

Synonyms cas 8008-26-2 distilled lime oil lime oil lime oil, distilled oils, lime Oil of Mace... 

Terpeneless Lavandin Distilled Mexican Lime Oil Distilled Italian Bergamot Oil Distilled Mexican Lime Oil... 

Synonyms Citrus aurantifolia Citrus aurantifolia oil Distilled lime oil Lime oil Lime oil, distilled West Indian lime oil... 

Citrus aurantifolia (Christm.) Swinge Lime oil Lime oil distilled Pericarp, fruit juice, or crushed fruits... 

Food. Distilled lime oil and terpeneless lime oil are extensively used in carbonated beverages (especially the terpeneless type) and in hard candy (especially the distilled type) for the popular lemon-lime flavor. Other food products in which they are also used include alcoholic beverages, frozen dairy desserts, baked goods, gelatins and puddings, meat and meat products, and others. Highest average maximum use level reported is about 0.078% (783 ppm) for lime oil (distilled) in candy. 

Lime oil (distilled, expressed, and terpeneless). Distilled lime oil is official in F.C.C. 

Lime Oil. This oil is obtained from the fmit Citrus aurantijolia Swingle the Key, Mexican, or West Indian lime or C latijolia Tanaka, the Persian lime, either by steam distillation or expression. Either the entire cmshed fmit or only the peel may be used, depending on the specific properties desired. A typical commercial distilled lime oil contains the constituents shown in Table 10 (25). 

L. Mondello, M. Catalfamo, P. Dugo and G. Dugo, Multidimensional capillary GC-GC for the analysis of real complex samples. Part IE Enantiomeric distribution of monoteipene hydrocarbons and monoteipene alcohols of cold-pressed and distilled lime oils , J. Microcolumn Sep. 10 203-212 (1998). 

TTaud-prcaScd esi Indian limes oil is of ooiisid jrahly higlinr value than the distilled oil. Its charactti S are as follows i... 

The authot has Ptamined an oil distilled (com the flowers of ihe IialiaD lime tree, and foDiid ir to have the [ollowiug charaoLccs —... 

By this process lemon oils are found to contain some 2 5 to 3 per cent, aldehydes, hand-pressed lime oil 8 per cent., citron or cedrat oil 4 per cent., and orange oil 0 75 to 1 per cent, but more recent work has shown that these results are somewhat too low, due probably in part to some of the aldehydes distilling over with the terpenes, and for oils containing only a small percentage of aldehydes, a volumetric method, such as the hydroa lamine process, as modified by A. H. Bennet is much to be preferred, as being both simpler and more rapid to carry out, and also. more accurate. 

A concentrated essential oil. Folding is a gravimctric/volumetric measure of the strength of a concentrated essential oil expressed as a multiple of a standard. A folded Citrus oil would be compared to the expressed oil (steam distilled oil in the case of distilled Lime oil), e.g. 5 x Orange oil. 

Production of Citrus Peel Oils. Apart from distilled lime oil, citrus peel oils are produced by pressing. Pressing of the peels for oil is often combined with juice production [357a]. 

Lime oil may be either pressed or distilled, but the distilled oil is produced on a much larger scale. 

Distilled lime oils are produced by steam distillation of an oil-juice emulsion that is obtained by chopping the whole fruit. The acid present in the juice acts on the oil released from the peel and changes its characteristics. The original components are modified to form a series of new compounds. The main constituent is still limonene. 

Distilled (Mexican) lime oil is a colorless to pale yellow liquid, with a characteristic odor, which differs from that of the fresh fruit and the cold-pressed oil. 

Acid-catalyzed cyclization and dehydration of citral and linalool give rise to several compounds that occur at comparatively high concentrations and contribute to the typical aroma of distilled lime oil (e.g., 1,4-cineole [470-67-0], 1,8-cineole [470-82-6], 2,2,6-trimethyl-6-vinyltetrahydropyran [7392-19-0], and 2-(2-buten-2-yl)-5,5-dimethyltetrahydrofuran [7416-35-5]) [406-406b, 408-412a]. 

Annual worldwide production of distilled West Indian lime oil is nearly 10001. The oil is used primarily in soft drinks of cola-type. FCT 1974 (12) p.729 [8008-26-2]. 

Lime juice like lemon juice is of less economic value that its peel and essence oils. There are two major cultivars which are responsible for the bulk of lime oil, namely Persian limes and Mexican or Key limes. Mexican or Key lime oils are further separated into two separate classes, type A and type B, depending on how they are prepared. The method of preparation makes a profound difference in their composition. Type A is produced by pricking the peel surface on a needled surface and washing off the oil with water. The water and oil are separated as discussed in Sect. 6.3.1. Type B oil is produced from the distillation of the crushed fruit. Because the oil has come in contact with the hot, acidic juice, acid hydrolysis takes place [48] and this oil contains much higher levels of alcohols than type A juice. 

Figure G1.5.9 Gas chromatogram for distilled lime oil. Reproduced with permission from Agilent Technologies, Inc. (see Internet Resources).

Figure Gl.5.9 is a chromatogram for lime oil. This procedure used a longer column with lower temperature settings. The temperature also increases at a much slower rate. There were a larger number of compounds present compared to other oils. Table Gl.5.8 shows peaks for lime oil samples processed under different conditions. The distilled oil has higher levels of alcohol, whereas, the cold-pressed oil has higher amounts of esters and aldehydes.

Azzouz, M.A. and Reineccius, G.A. 1976. Comparison between cold-pressed and distilled lime oils through the application of gas chromatography and mass spectrometry. J. Food Sci. 41 324-328. 

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