Premium
Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography a, b
Author(s) -
STANLEY WILLIAM L.,
IKEDA ROBERT M.,
VANNIER SADIE H.,
ROLLE LAURENCE A.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00038.x
Subject(s) - chemistry , chromatography , gas chromatography , orange (colour) , reagent , citral , organic chemistry , food science , essential oil
SUMMARY The Girard‐T reagent was used to recover the aldehydes from cold‐pressed lemon, orange and grapefruit oils for subsequent quantitative gas chromatographic analysis. Optimum conditions for analysis were worked out with a known mixture of citral and the saturated aliphatic aldehydes which occur in major concentration in lemon oil. Isopropanol was used in the preparative step to eliminate acetal formation and isopentane in the final extractions to reduce losses of the lower‐molecular‐weight aldehydes during vacuum concentration of the sample for gas chromatographic analysis. Typical analyses are given for samples of domestic cold‐pressed citrus oils.