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Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis) a, b
Author(s) -
BERNHARD RICHARD 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.tb00380.x
Subject(s) - chemistry , geranyl acetate , terpene , citronellol , orange (colour) , terpenoid , citrus × sinensis , chromatography , borneol , flavor , fraction (chemistry) , essential oil , ethyl acetate , organic chemistry , limonene , geraniol , stereochemistry , food science , medicine , alternative medicine , traditional chinese medicine , pathology
SUMMARY Analysis by gas‐liquid chromatography (GLC) of the essential oil from California Valencia oranges revealed over 50 components. A preliminary separation of the intact oil into two major fractions, the terpenes and terpenoids, was made by liquid‐solid chromatographic techniques. Examination of the terpene fraction by GLC revealed 15 constituents, of which a number were tentatively identified. The terpenoid fraction contained some 37 constituents, many of which were tentatively identified. These techniques increased resolution and permitted tentative identification of some 14 compounds not hitherto reported in Valencia orange oil. These compounds arc: 3‐hepten‐l‐ 01; n‐octyl acetate; n‐undecanal; hornyl acetate; isopulegol; n ‐decyl acetate; borneol; citronellol; neral; geranyl acetate; α ‐pinene; α ‐phellandrene; γ‐terpinene; and p ‐cymene. The constituents were tentatively identified by calculating relative corrected retention volumes and comparing these with values for known compounds. Two stationary liquid phases used yielded data that lend credence to the tentative assignment of identities of the constituents isolated. In addition, infrared examination of some collected fractions made possible partial identification of the compounds.