COMPOSITION OF ESSENCE OIL FROM OVERRIPE ORANGES

Analysis of essence oil from overripe oranges yielded 41 compounds, 14 of which are being reported for the first time as components of orange essence oil. None of the phenolic ethers that were found in products from oranges treated with abscission chemicals and judged to contribute an overripe flavor were identified. A sensory panel preferred essence oil from ripe fruit (control) to that from overripe fruit, but showed no preference between control oil and a blend of oils from control and overripe fruit. Essence oil from overripe oranges contained more valencene than that from control fruit. It is apparently the best available source of valencene, a desirable flavor-related compound.