Mandarin important

The enantiomeric differentiation of linalool is useful in the quality control of essential oils and oleoresins, as it was found to provide an important indication of the authenticity of many herbs and spices. The enantiomeric composition of linalool has been determined in many essential oils, including basil, bergamot, rosemary, lavandin, lavender, balm, coriander, mace. Pelargonium, rose, Cymbopogon, lemon, mandarin, Osman-thus, davana, jasmine, Lippia alba and orange, as well as in many fruit... 

The diversification and reactivity of oil components can decrease functionality and value. Table Gl.5.2 lists the market value for most citrus oils. Prices range from 0.45 per gallon for c/-limonene to 35.00 per gallon for Sicilian Mandarin. Figure Gl.5.6 presents chemical structures of compounds that are important to the flavor of citrus oils. 

Wilson, C.W. and Shaw, P.E. 1981. Importance of thymol, methyl V-methylanthranilate and monoterpene hydrocarbons to the aroma and flavor of mandarin cold-pressed oils. J. Agric. Food Chem. 29 494-496. 

Importance of Selected Volatile Components to Natural Orange, Grapefruit, Tangerine, and Mandarin Flavors... 

In this chapter, we present some specific evidence on certain components important to citrus flavor. The interrelationship of certain volatile components to orange flavor is described and the flavor of grapefruit and the importance of specific compounds to the flavor of mandarin and tangerine are related to recent taste panel studies at our laboratory. 

Table IX. Quantities of important flavor components in mandarin and tangerine oils.

The type or blend of fruit processed has a significant effect on oil quality. An important aspect of this variable which can be controlled would be to avoid processing mandarin or other varieties in with oranges. Subtle flavor differences, which can be detected by the flavorist, may be imparted to orange oil adulterated with tangelos, murcotts, temples, or tangerines. 

Italian mandarin oils are characterised by the terpenes limonene (app. 70%) and y-terpinene (app. 20%). Apart from a-sinensal and long-chain saturated aldehydes there is a number of sensorially important unsaturated aldehydes with citrus-like, aldehy-dic, fatty and waxy flavour. Also the potent C-11-hydrocarbons (l,3E,5Z)-undeca-triene, (1,3E,5E,8Z)-, (l,3E,5Z,8Z)-undecatetraene and methyl N-methylanthranilate characterise the typical taste and odour of red mandarin [76]. The latter compound, which also causes the fluorescent character of mandarin oil, is a main constituent of mandarin leaf oils (see Petitgrain oils). 

An important constituent of many essential oils,euch as lemon,l( on grass,orange,mandarin, sassafras, bay, etc. As obtoined from these it is a mixture of two stereoisomers, sometimes die-tiiKuished as geranial and neral. 

Monoterpenes are important constituents of essential oils. These complex mixtures of compounds, as well as individual monoterpenes are used in medicine (F 2) and industry (F 4). Commercially important monoterpenes are, for instance, menthol, camphor, carvone, thymol, fenchone, and oc-pinene. Monoterpenes flavor foodstuffs and beverages (F 1). Citral, for example, is an important constituent of the smell of lemon. Thymol is involved in the flavor of mandarin oranges. Other monoterpenes, e.g., limonene and geraniol, are constituents of flower scents and attract plant pollinators (E 5.5.1). High monoterpene concentrations in plants will repel most potential predators, but my attract some animals (E 5.5.3). Animals use citronellal, citral, and oc- and jS-pinene als feeding deterrents (E 5.1) and geraniol, geranyl esters, myrcene, and terpinolene as pheromones (E 4). Some monoterpenes, e.g., 1,8-cineole and camphor, are also involved in plant-plant interactions (E 5.3). 

An examination of the developments in the design of citrus fruit processing machinery shows quite clearly that the quality of the juice was more important than the quality of the oil, the only exception being oil of bergamot. Nevertheless, oil quality improved during the last decades and complies with the requirements of ISO standards. The expressed pulp of the more valuable kind fruit is very often treated with high-pressure steam to recover additional amounts of colorless oils of variable composition. The kinds of fruit treated in this manner are bergamot, lemon, and mandarin. 

Ahmad J, Langrish TAG (2012) Optimisation of total phenolic acids extraction from mandarin peels using microwave energy The importance of the Maillard reaction. J Food Engin 109(1) 162-174... 

Temple orange— This naturally occurring tangor (a hybrid of tangerine and grapefruit) was discovered in Jamaica. It is by far the most important hybrid of the mandarin. 

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