Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatographymass spectrometry

被引:247
作者
Högnadóttir, A [1 ]
Rouseff, RL [1 ]
机构
[1] Univ Florida, Ctr Citrus Res & Educ, Lake Alfred, FL 33850 USA
关键词
oils; olfactometry; detection; GC; food analysis; aroma compounds; volatile organic compounds;
D O I
10.1016/S0021-9673(03)00524-7
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
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. (C) 2003 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:201 / 211
页数:11
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