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Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
J Agric Food Chem. 2009 Jan 14; 57(1):239-44.JA

Abstract

The aroma-active compounds of Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil.

Authors+Show Affiliations

Department of Chemistry, National University of Singapore, Singapore. jorry@nus.edu.sgNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19061307

Citation

Dharmawan, Jorry, et al. "Evaluation of Aroma-active Compounds in Pontianak Orange Peel Oil (Citrus Nobilis Lour. Var. Microcarpa Hassk.) By Gas Chromatography-olfactometry, Aroma Reconstitution, and Omission Test." Journal of Agricultural and Food Chemistry, vol. 57, no. 1, 2009, pp. 239-44.
Dharmawan J, Kasapis S, Sriramula P, et al. Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. J Agric Food Chem. 2009;57(1):239-44.
Dharmawan, J., Kasapis, S., Sriramula, P., Lear, M. J., & Curran, P. (2009). Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. Journal of Agricultural and Food Chemistry, 57(1), 239-44. https://doi.org/10.1021/jf801070r
Dharmawan J, et al. Evaluation of Aroma-active Compounds in Pontianak Orange Peel Oil (Citrus Nobilis Lour. Var. Microcarpa Hassk.) By Gas Chromatography-olfactometry, Aroma Reconstitution, and Omission Test. J Agric Food Chem. 2009 Jan 14;57(1):239-44. PubMed PMID: 19061307.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. AU - Dharmawan,Jorry, AU - Kasapis,Stefan, AU - Sriramula,Praveena, AU - Lear,Martin J, AU - Curran,Philip, PY - 2008/12/9/pubmed PY - 2009/2/14/medline PY - 2008/12/9/entrez SP - 239 EP - 44 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 1 N2 - The aroma-active compounds of Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19061307/Evaluation_of_aroma_active_compounds_in_Pontianak_orange_peel_oil__Citrus_nobilis_Lour__Var__microcarpa_Hassk___by_gas_chromatography_olfactometry_aroma_reconstitution_and_omission_test_ L2 - https://doi.org/10.1021/jf801070r DB - PRIME DP - Unbound Medicine ER -