Mandarin oranges, aroma

Schieberle, R, Mestres, M., Buettner, A. (2003) Characterization of aroma compounds in fresh and processed mandarin oranges. In Cadwallader, K.R., Weenen, H. (eds.) Freshness and Shelf Life of Foods. ACS Symposium Series 836, pp. 162-174... 

Mandarin peel oil volatiles contain many of the same volatiles as orange peel oil however, there are a few differences such as elevated levels of dimethyl an-thranilate and thymol. It has been reported [54] that the characteristic mandarin peel oil aroma was due to a combination of dimethyl anthranilate, thymol, a-terpinene and /1-pinene. 

Bitter orange oil is obtained by pressing fresh peel from the fruits of Citrus aurantium L. (Rutaceae). It is produced mainly in Mediterranean countries and is a pale yellow to yellowish-brown liquid with a slightly mandarin-like odor and a somewhat bitter aroma. 

Alkenals. A. are formed from fatty acids by autooxidation or enzyme action and are widely distributed in essential oils and aromas. The Cs-Cu-A. (see also hexenals) have sensory effects even in low concentrations. Odors of (0-2-A. resemble those of the alka-nals but are stronger and less fatty Ci citrus, orange C,2 orange, mandarine. Clearly different are the odors of the (Z)-A. (see table, p. 20). C, green, fatty cream C9 cucumber, melon C, citrus, flowery. ... 

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