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Studies on the Aroma of Intact Hamlin Oranges
Author(s) -
ATTAWAY JOHN A.,
OBERBACHER M. F.
Publication year - 1968
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.1365-2621.1968.tb01369.x
Subject(s) - aroma , ethyl butyrate , chemistry , odor , ethyl acetate , ethyl hexanoate , terpene , cuticle (hair) , sesquiterpene , chromatography , organic chemistry , food science , biology , genetics
SUMMARY— Two approaches were used in a study of compounds contributing to the aroma of Hamlin oranges, which had been carefully handled to prevent release of peel‘oil. Volatile aromatic compounds emitted from the oranges on storage, and less volatile aroma compounds present on the cuticle of the fruit were isolated and analyzed. The volatile aroma of the stored oranges seemed to be contributed by ethyl esters, particularly ethyl butyrate, while sesquiterpene hydrocarbons appeared to be responsible for the persistent odor from the cuticle of fresh oranges. Volatile compounds definitely identified include ethyl acetate, ethanol, ethyl butyrate, limonene, ethyl caproate and ethyl caprylate. The sesquiterpene hydrocarbons on the cuticle consisted chiefly of valencene, with lesser amounts of elemene, caryophyllene, farnesene, humulene and cadinene.