alexa Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Biochemistry

Biochemistry

Biochemistry & Physiology: Open Access

Author(s): Hgnadttir A, Rouseff RL

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Abstract Using GC-MS and GC-flame ionization detection (FID)/olfactometry, 95 volatile components were detected in orange essence oil, of which 55 were aroma active. In terms of FID peak area the most abundant compounds were: limonene, 94.5\%; myrcene, 1\%; valencene, 0.8\%; linalool, 0.7\%, and octanal, decanal, and ethyl butyrate, 0.3\% each. One hundred percent of the aroma activity was generated by slightly more than 4\% of the total volatiles. The most intense aromas were produced by octanal, wine lactone, linalool, decanal, beta-ionone, citronellal, and beta-sinensal. Potent aroma components reported for the first time in orange essence oil include: E-2-octenal, 1-octen-3-ol, Z-4-decenal, E,E-2,4-nonadienal, guaiacol, gamma-octalactone, and m-cresol. Over 20 compounds were identified for the first time in orange essence oil using MS, however, most did not exhibit aroma activity.
This article was published in J Chromatogr A and referenced in Biochemistry & Physiology: Open Access

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