Analysis of Valencia orange essence and aroma oils

Abstract

A comparison was made between oil separated from the aqueous discharge from Valencia orange peel oil centrifuges (aroma oil) and oil separated during the commerical preparation of Valencia orange essence (essence oil). Qualitative analysis and quantitative estimation of the main constituents showed the two oils to be similar in composition. The 42 components identified from aroma oil include diethyl acetal, 12 alcohols, nine aldehydes, two esters, 14 hydrocarbons, and four ketones. The most volatile fractions of these oils were analyzed separately by gas chromatography and mass and infrared

Orange juice quality with an emphasis on flavor components

“…Aroma oils should prove to be good flavoring agents for commercial application in orange products. 34 The qualitative composition of aroma oil from Valencia oranges is shown in Table 8. orange juice volatiles.…”

“…39 Minor essence components more recently reported include 1,1-ethoxymethoxyethane, ethyl vinyl ketone, trans 2-pentenal, heptanol c/s-2,8-p-menthadiene-l-ol, cis carveol, and piperitenone. 47 Ethyl vinyl ketone had been earlier identified in Valencia orange essence oil by Coleman and Shaw 34 but had not been previously found in any citrus aqueous essences. This ketone is characterized by a strong acetylene-type odor and may contribute significantly to essence flavor.…”

“…However, its essence-like odor, colorlessness, and availability make this oil a potential citrus flavoring agent. 34 The different compounds that have been isolated from essence oil are shown in Table 11. 44 c/-Limonene is the major flavor constituent of essence oil.…”

“…44 Other researchers working with orange essence oil have suggested that some volatile compounds not found in aqueous orange essence may be present and might contribute significantly to odor and flavor of essence. 34 The feasibility of using essence oil volatiles to improve the flavor of concentrated orange juice was tested by Shaw and Coleman. 4 * The essence oil volatiles were incorporated into synthetic mixtures and evaluated by measuring quantitatively the subsequent odor as to its ability to duplicate organoleptic qualities of orange juice.…”

Naturally Occurring Toxicants in Foods

“…About 150 distinct chemical substances have been identified in this natural product, among which are the solanine alkaloids, oxalic acid, arsenic, tannins, nitrate, and over a hundred other items of no recognized nutritional significance to man (Talburt and Smith, 1967). Forty-two chemical entities have been found in orange oil (Coleman and Shaw, 1971), including 12 alcohols, 9 aldehydes, 2 esters, 14 hydrocarbons, and 4 ketones. The orange as a whole includes a host of other chemical substances, All vegetables and fruits and other natural food products are similarly complex.…”