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A comparison of the peel oil components of Australian native lime ( Microcitrus australe ) and Mexican lime ( Citrus aurantifolia Swingle)
Author(s) -
Craske John D,
Suryadi Norman,
Wootton Michael
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2038
Subject(s) - aroma , lime , limonene , monoterpene , chemistry , terpene , horticulture , essential oil , linalool , botany , food science , organic chemistry , biology , paleontology
The essential oil components extracted from the pericarp layer of two varieties of lime fruit, viz. Mexican lime ( Citrus aurantifolia Swingle) and an Australian native lime ( Microcitrus australe ) have been analysed by gas chromatography/mass spectrometry. Thirty‐three components were identified in M australe and 34 in C aurantifolia . The compound types comprised monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes and coumarins. For the more volatile monoterpenoid compounds, the major component was limonene, with significant amounts of γ‐terpinene, β‐pinene, geranial, neral, neryl acetate and geranyl acetate. From an examination of the nature and contents of individual components, there was no indication that any one compound might be responsible for the predominant aroma impact. The possible contribution to aroma differences due to quantitative differences in the amounts of these components is discussed. However, sensory evaluation indicated that there was little or no difference between the aromas of the two oils. Copyright © 2004 Society of Chemical Industry