Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)

Journal article


Publication Details

Author(s): Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P
Journal: European Food Research and Technology
Publisher: Springer Verlag (Germany)
Publication year: 2003
Volume: 216
Journal issue: 1
Pages range: 11-14
ISSN: 1438-2377


Abstract


In an extract of the peel from clementines, prepared by solvent extraction, 42 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by using the respective reference odorants. Among them, by far the highest flavour dilution factors were determined for the flowery smelling linalool, the fatty smelling (EE)-deca-2,4-dienal and the winelactone eliciting a sweet odour quality. These were followed by alpha-pinene, myrcene and octanal with pinetree-like, geranium leaf-like and citrus-like aromas. Among the 30 odour-active compounds identified, 11 aroma compounds are reported here for the first time as important contributors to clementine peel aroma, e.g. winelactone, (EE)-nona-2,4-dienal, carvone, (Z)-hex-3-enal or tr-4,5-epoxy-(E)-dec-2-enal.



External institutions with authors

Deutsche Forschungsanstalt für Lebensmittelchemie
Universitat Rovira i Virgili (URV)


How to cite

APA:
Büttner, A., Mestres, M., Fischer, A., Guasch, J., & Schieberle, P. (2003). Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine). European Food Research and Technology, 216(1), 11-14. https://dx.doi.org/10.1007/s00217-002-0586-y

MLA:
Büttner, Andrea, et al. "Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)." European Food Research and Technology 216.1 (2003): 11-14.

BibTeX: 

Last updated on 2018-07-08 at 19:53