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Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils
Author(s) -
Weiss E.R.,
Braddock R.J.,
Goodrich R.M.,
III J.F. Gregory,
Pika J.
Publication year - 2003
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.1365-2621.2003.tb07034.x
Subject(s) - chlorine , chemistry , terpene , food science , chromatography , organic chemistry
Screening commercial cold‐pressed oils revealed the presence of terpene chlorohydrins, which may have quality and safety implications for end‐users. Concentrations of (1R, 2R, 4R)‐2‐chloro‐8‐ p ‐menthen‐1‐ol in some citrus essential oils ranged from less than 1 to 140 ppm. More than half of the oils tested contained less than 2 ppm of (1R, 2R, 4R)‐2‐chloro‐8‐ p ‐menthen‐1‐ol. A pilot plant study used different concentrations of chlorinated water during the oil‐recovery process. Cold‐pressed oil, produced from a 30‐ppm chlorine solution, contained (1R, 2R, 4R)‐2‐chloro‐8‐ p ‐menthen‐1‐ol at detection threshold. The presence of (1R, 2R, 4R)‐2‐chloro‐8‐ p ‐menthen‐1‐ol in citrus essential oils results from processing conditions and can be reduced through the reduction of chlorine levels in treatment water.