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Synopsis
The volatile fraction composition of commercially produced Citrus oils was objective of this work by using GC-MS. More than fifty components were identified in the oils using their mass spectra and linear retention indices. The monoterpene limonene was the most abundant component even trough not in a quantity expected for a fresh essential oil. Aldehydes, followed by alcohols and esters, were the main components in the oxygenated fraction. Aldehydes were the major oxygenated components in the sweet orange oil, whereas alcohols and esters were present in higher amounts in the bitter orange oil. Among them, nonanal, decanal and linalool are the most important components for the flavor of sweet orange oil and carvon is the most important ketone for the flavor of bitter orange oil in combination with the other components. The amount of carvon gives a good indication about the freshness of the oil and the quantities of α-pinene and ß-pinene, sabinene and myrcene give an indication about the natural or artificially changed composition of the essential oils.
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À propos de l'auteur
Assist. Prof. Dr. Sanja Kostadinović Veličkovska was born 03.28.1979 in Macedonia. She was awarded a DAAD research grant and obtained her PhD degree in Food Chemistry at the Institute of Food Chemistry, Technical University of Braunschweig, 2012. Currently, she is working at the Faculty of Agriculture, University “Goce Delčev” in Štip, Macedonia
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Volatile profile and flavour of cold pressed Citrus essential oils
Edité par
LAP LAMBERT Academic Publishing Nov 2013, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The volatile fraction composition of commercially produced Citrus oils was objective of this work by using GC-MS. More than fifty components were identified in the oils using their mass spectra and linear retention indices. The monoterpene limonene was the most abundant component even trough not in a quantity expected for a fresh essential oil. Aldehydes, followed by alcohols and esters, were the main components in the oxygenated fraction. Aldehydes were the major oxygenated components in the sweet orange oil, whereas alcohols and esters were present in higher amounts in the bitter orange oil. Among them, nonanal, decanal and linalool are the most important components for the flavor of sweet orange oil and carvon is the most important ketone for the flavor of bitter orange oil in combination with the other components. The amount of carvon gives a good indication about the freshness of the oil and the quantities of -pinene and ß-pinene, sabinene and myrcene give an indication about the natural or artificially changed composition of the essential oils. 56 pp. Englisch. N° de réf. du vendeur 9783659491702
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Volatile Profile and Flavour of Cold Pressed Citrus Essential Oils
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
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Volatile Profile and Flavour of Cold Pressed Citrus Essential Oils
Edité par
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
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Volatile Profile and Flavour of Cold Pressed Citrus Essential Oils
Edité par
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
Couverture souple
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
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Volatile profile and flavour of cold pressed Citrus essential oils
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The volatile fraction composition of commercially produced Citrus oils was objective of this work by using GC-MS. More than fifty components were identified in the oils using their mass spectra and linear retention indices. The monoterpene limonene was the most abundant component even trough not in a quantity expected for a fresh essential oil. Aldehydes, followed by alcohols and esters, were the main components in the oxygenated fraction. Aldehydes were the major oxygenated components in the sweet orange oil, whereas alcohols and esters were present in higher amounts in the bitter orange oil. Among them, nonanal, decanal and linalool are the most important components for the flavor of sweet orange oil and carvon is the most important ketone for the flavor of bitter orange oil in combination with the other components. The amount of carvon gives a good indication about the freshness of the oil and the quantities of -pinene and ß-pinene, sabinene and myrcene give an indication about the natural or artificially changed composition of the essential oils. N° de réf. du vendeur 9783659491702
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Volatile profile and flavour of cold pressed Citrus essential oils
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
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Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kostadinovic Velickovska SanjaAssist. Prof. Dr. Sanja Kostadinovic Velickovska was born 03.28.1979 in Macedonia. She was awarded a DAAD research grant and obtained her PhD degree in Food Chemistry at the Institute of Food Chemistry, . N° de réf. du vendeur 5159642
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Volatile profile and flavour of cold pressed Citrus essential oils
Edité par
LAP LAMBERT Academic Publishing Nov 2013, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The volatile fraction composition of commercially produced Citrus oils was objective of this work by using GC-MS. More than fifty components were identified in the oils using their mass spectra and linear retention indices. The monoterpene limonene was the most abundant component even trough not in a quantity expected for a fresh essential oil. Aldehydes, followed by alcohols and esters, were the main components in the oxygenated fraction. Aldehydes were the major oxygenated components in the sweet orange oil, whereas alcohols and esters were present in higher amounts in the bitter orange oil. Among them, nonanal, decanal and linalool are the most important components for the flavor of sweet orange oil and carvon is the most important ketone for the flavor of bitter orange oil in combination with the other components. The amount of carvon gives a good indication about the freshness of the oil and the quantities of ¿-pinene and ß-pinene, sabinene and myrcene give an indication about the natural or artificially changed composition of the essential oils.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch. N° de réf. du vendeur 9783659491702
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Volatile profile and flavour of cold pressed Citrus essential oils
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659491705
ISBN 13 : 9783659491702
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
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Taschenbuch. Etat : Neu. Volatile profile and flavour of cold pressed Citrus essential oils | Sanja Kostadinovic Velickovska | Taschenbuch | 56 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659491702 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. N° de réf. du vendeur 105587359
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