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Volatiles from Oranges.
Author(s) -
SCHULTZ T. H.,
BLACK D. R.,
BOMBEN J. L.,
MON T. R.,
TERANISHI ROY
Publication year - 1967
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.1365-2621.1967.tb00868.x
Subject(s) - aroma , chemistry , orange (colour) , chromatography , orange juice , aqueous solution , mass spectrometry , ether , butyrate , organic chemistry , food science , fermentation
SUMMARY— Orange essence was stripped from freshly reamed California Valencia orange juice and concentrated to about 150‐fold by the Western Utilization Research vacuum‐aroma‐column (WURVAC) method. The organic volatiles were extracted from the aqueous essence with ether and analyzed by combined gas‐liquid chromatography and mass spectrometry. Chromatograms indicated the presence of more than 100 constituents; 39 of these were identified. Compounds previously unreported as orange volatiles are I‐penten‐3‐01, methyl butyrate, methyl hexanoate, benzaldehyde, and γ‐decanolactone.