Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil. Issue 2 (4th March 2018)

• Record Type: Journal Article
• Authors: Sun, Hao; Ni, Hui; Chen, Feng; Jiang, Zedong; Huang, Gaoling; Yang, Yuanfan
• Is Part Of: Journal of essential oil research. Volume 30:Issue 2(2018)
• Page Start: 92
• Page End: 104
• Publication Date: 2018-03-04
• Subjects: Pummelo essential oil -- aroma -- GC-MS -- sensory reconstruction -- GC-O; Essences and essential oils -- Periodicals; Oils, Volatile -- Periodicals; Plant Oils -- Periodicals; 547.71
• DOI: 10.1080/10412905.2017.1420553
• Languages: English
• ISSNs: 1041-2905

Abstract

Abstract: 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.