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Terpenes and Sesquiterpenes in Cold‐pressed Orange Oil
Author(s) -
HUNTER G. L. K.,
BROGDEN W. B.
Publication year - 1965
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.1365-2621.1965.tb00252.x
Subject(s) - camphene , sesquiterpene , terpene , sabinene , myrcene , limonene , chemistry , caryophyllene , orange (colour) , monoterpene , essential oil , geraniol , aromatherapy , terpenoid , botany , organic chemistry , food science , stereochemistry , biology , medicine , alternative medicine , pathology
SUMMARY As part of a study of the flavor constituents of orange oil, 13 terpenes and 11 sesquiterpene hydrocarbons were isolated and identified. The terpene hydrocarbons were identified as α‐thujene, α‐pinene, camphene, 2,4‐p‐mentbadiene, sabinene, myrcene, Δ‐3‐carene, α‐phellandrene, α‐terpinene, limonene, Δ‐3‐terpinene, p‐cymene, and terpinolene. The sesquiterpene hydrocarbons were identified as α‐copaene, α‐ylangene, β‐copaene, β‐elemene, caryophyllene, β‐ylangene, farnesene, α‐ and β‐humulene, valencene, and Δ‐cadinene.