Orange oils flavor components

Mandarin oil is used to enrich the bouquet of flavor compositions containing sweet orange oils as the main component. It is also used in liqueurs and perfumery. FCT 1992 (30 suppl.) p. 69 S [8008-31-9], [84929-38-4]. 

Limonene, a terpene hydrocarbon, is the major component of orange oil (3), and it is present in orange juice at a level almost 800 times its taste threshold in water. Limonene possesses a weak, citrus-like aroma but does not by itself impart an orangelike flavor note to a bland orange juice base (5 6). Limonene and the other terpene hydrocarbons probably make a significant... 

Ahmed, E. M. Flavor enhancing potential of selected orange oil and essence components and their relationship to product quality. U. S. Dept, of Agric., Agric. Res. Serv., Contract No. 12-14-100-10337 (72), 1975. 

Aldehydes aid ketones often have pleasant odors. They are found as components of many perfumes and flavorings, both natural and artificial. For example, citral has a strong lemon odor and is found in lemon and orange oils, cinnamaldehyde has a strong cinnamon odor and is found in cinnamon oil, and vanillin is a major component of vanilla flavoring. Camphor, isolated from the camphor tree, is used in liniments and inhalants, and muscone, which has a musky aroma, is used in many perfumes. 

Palm Oil (Unhydrogenated) is a deep orange-red fat obtained from the pulp of the fruit of the oil palm Elaeis guineensis Jacq. (Fam. Aracaceae) usually by boiling, centrifugation, and mechanical expression. It is refined, bleached, and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, and miscellaneous other non-oil materials. It is a semisolid at 21° to 27°. 

Optical rotation is commonly used as in QC for essential oils and oleoresins. The most important flavor constituents in these oils very often are optically active. Therefore, optical rotation may be used to quantify specific flavor components in the oleoresin or essential oil (e.g., AOAC Official Method 920.142 for orange and lemon oils). 

Ahmed, E. M. Dennison, R. A. Shaw, P. E. Effect of selected oil and essence volatile components on flavor quality of pumpout orange juice. J. Agric. Food Chem., 1978, 26, 368-372. 

Fatty odors, for example, are effectively masked by citrus notes, especially orange. This is so because the C8 to C12 fatty alcohols and aldehydes, with their distinctly fatty character, are natural components of citrus oils. It is not by chance that cod liver oil, administered to children in former days as a rich source of oil-soluble vitamins, was commonly flavored with orange, and that citrus oils are major components of the Eaux de Cologne used to mask the fatty components of perspiration odor. Synthetic citrus oils in which the fatty aldehydes and alcohols have deliberately been left out are even more effective masking agents. 

Indole is used as a chemical intermediate, a perfume fixative, and as a synthetic flavor. In addition, it is possibly a kairomone (a volatile chemical released by a plant to attract phytophagus insects). Indole is also a component of tobacco smoke, and occurs naturally in coal tar, jasmine oil, and orange-blossom oil. It is also a bacterial decomposition product of tryptophan in the gut. 

Paprika oleoresin (E 160(c)) is an orange-red oil-soluble extract from sweet red peppers Capsicum annum. The major coloring compounds are xanthophylls cap-santhin (Formula 9.8), capsorubin as their dilaurate esters, and P-carotene. The presence of characteristic flavoring and spicy pungency components limits application of this extract in foodstuffs. 

Occurrence The main component of rose absolute and rose water occurs in small amounts in many flavors and essential oils, e. g., beer, cocoa, and tea flavor, as well as geranium, neroli [see orange flower absolute (oil)], and ylang-ylang oil. Frequently, P. occurs in glycosidic form. ... 

Aliphatic esters in various combinations play a major part in many flavors, particularly fruit flavors 441), Hexyl acetate develops the strongest and most typical odor in Cox s Orange Pippin apples (279). Hexyl 2-methylbutyrate contributes highly to the flavor of Golden Delicious apples (265). Methyl and ethyl esters of ( )-3-hexenoic, (Z)-4-decenoic (32) and )- and (Z)-4-octenoic acids have some importance in the flavor of pineapple 408). Methyl (Z)-4-decenoate (32) and methyl thiohexanoate account for about 56% of the odor provided by the components of the oxygenated fraction of hop oil 202). Ethyl (jE, Z)-2,4-decadienoate (35) is considered as the character impact compound in the aroma of Bartlett pears (227) (Table 2). The application of this pear ester in reconstitution work has been facilitated by the development of highly stereospecific syntheses 405, 407, 457). Isobutyl an-gelate is considered as an essential constituent of Roman camomile oil 85). 

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