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Deterpenation of Citrus Essential Oils by Solvent Partition with Dimethyl Sulfoxide
Author(s) -
NORMAN SHIRLEY,
CRAFT C. C.
Publication year - 1966
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.1365-2621.1966.tb01899.x
Subject(s) - chemistry , orange (colour) , citrus × sinensis , solvent , chromatography , organic chemistry , dimethyl sulfoxide , distillation , aroma , flavor , food science
SUMMARY A comparison of deterpenation of cold‐pressed lemon and orange oils by silicic acid, steam distillation, and dimetbyl sulfoxide (DMSO) partition is presented. The recoveries by each method for lemon and orange oils and the ultraviolet absorbance of the orange oil fractions are given. Deterpenation by DMSO compared favorably with the steam‐distillation and silicic acid methods. The recoveries of 34 naturally occurring citrus constituents from aqueous DMSO after solvent partition with pentane are presented to indicate the separation capabilities of DMSO for flavor and aroma studies in citrus and citrus products and possible application to residue analyses.