Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil

被引：13

作者：

Sun, Hao ^{[1
,2
]}

Ni, Hui ^{[1
,2
,3
]}

Chen, Feng ^{[1
,4
]}

Jiang, Zedong ^{[1
,2
,3
]}

Huang, Gaoling ^{[1
,2
,3
]}

Yang, Yuanfan ^{[1
,2
,3
]}

机构：

[1] Jimei Univ, Coll Food & Bioengn, Xiamen, Peoples R China

[2] Jimei Univ, Fujian Prov Key Lab Food Microbiol & Enzyme Engn, Xiamen, Peoples R China

[3] Jimei Univ, Res Ctr Food Biotechnol Xiamen City, Xiamen, Peoples R China

[4] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC USA

来源：

JOURNAL OF ESSENTIAL OIL RESEARCH | 2018年 / 30卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Pummelo essential oil; aroma; GC-MS; sensory reconstruction; GC-O; CHARACTERISTIC ODOR COMPONENTS; ORANGE JUICE MATRIX; COLD-PRESSED OIL; PEEL OIL; GC-MS; VOLATILE CONSTITUENTS; FLAVOR THRESHOLDS; GRAPEFRUIT JUICE; STORAGE; DETERIORATION;

D O I：

10.1080/10412905.2017.1420553

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Objective: To investigate effects of oxygen and heating on aromas and volatile components of pummelo essential oil (PEO). Method: The PEOs were analyzed by sensory evaluation, gas chromatography coupled with mass spectrometry (GC-MS), GC-olfactometry (GC-O) and sensory reconstruction analysis. Results: The PEO co-treated by oxygen and heating exhibited significant differences in both aromas and volatile compositions from those of the fresh, the nitrogen-protected, the heated and the oxygen-exposed PEOs. The strong sweet and floral notes of the oxygen and heating co-treated PEO were attributed to high concentration of limonene oxides; the strong minty note was resulted from the increase of L-carvone. Conclusion: The results indicate that limonene oxides and L-carvone could significantly change the aroma of PEO co-treatment by oxygen and heating, providing valuable information for the production and storage of aromatic products of PEO.

引用

页码：92 / 104

页数：13

共 39 条

[1]

FLAVOR AND ODOR THRESHOLDS IN WATER OF SELECTED ORANGE JUICE COMPONENTS [J].