Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography <sup>a,</sup><sup>b</sup>

Stanley, William D.; Ikeda, Robert M.; Vannier, Sadie H.; Rolle, L.

doi:10.1111/j.1365-2621.1961.tb00038.x

Cited by 42 publications

(27 citation statements)

References 5 publications

(5 reference statements)

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“…Some preliminary work conducted on a subtractive-type method for selective partitioning between polar and non-polar immiscible phases described by Suffis and Dean (1962) was applied to the esters and alcohols.…”

Section: Methodsmentioning

confidence: 99%

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Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Wolford

Attaway

Alberding

et al. 1963

Journal of Food Science

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SUMMARY The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph. Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties. Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.

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Section: Methodsmentioning

confidence: 99%

“…Hall and Wilson (1925), in earlier work, identified volatile constituents of the juice as alcohols, carbonyls, acids, and esters. Stanley et al (1961) conducted work based upon the major aldehydes in coldpressed oils of California lemon, orange, and grapefruit.…”

mentioning

confidence: 99%

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Wolford

Attaway

Alberding

et al. 1963

Journal of Food Science

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“…The neutral fraction, which was in ether solution, was concentrated i?z VUCZIO to 30 ml and treated with Girard-T reagent (Girard and Sandelusco, 1936;Hunter and Struck, 1962;Stanley rf trl., 1961 ;Teitelbaum, 1955). Aldehydes were reg-enerated by the method of formaldehyde exchange.…”

Section: Introductionmentioning

confidence: 99%

The Volatile Flavor Substances of Celery

Gold¹,

Wilson²

1963

Journal of Food Science

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SUMMARY The isolation and identification of the volatile compounds of celery are described. Non‐linear temperature‐programmed gas chromatography was found to give resolution superior to that of either isothermal operation or linear temperature programming. The identification of 24 compounds from celery is reported. Of the 38 compounds thus far identified from celery distillates, the following six compounds are primarily responsible for the characteristic flavor and aroma of celery: 3‐isobutylidene‐3a,4‐dihydrophthalide; 3‐isovalidene‐ 3a,4‐dihydrophthalide; 3‐isobutylidene phthalide; 3‐isovalidene phthalide; cis‐3‐hexen‐l‐yl pyruvate; and diacetyl. The phthalide derivatives are also implicated in the occurrence of certain celery off‐flavors reported in the literature.

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“…or from essence extracts by Girard's "T" reagent, according to the procedures described by Teitelbaum ( 9 ) and Stanley, Ikeda, \*annierj and Rolle ( 8 ) . T h e carbonylfree extract was passed through columns of either activated alumina or silicic acid, \cith both materials being used as a check for possible alteration on the columns.…”

Section: Procedurementioning

confidence: 99%

Orange Essence Analysis, Identification of Alcohols and Volatile Organic Acids from Natural Orange Essence

Attaway¹,

Wolford²,

Alberding³

et al. 1964

J. Agric. Food Chem.

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Alcohols and volatile organic acids were isolated from natural orange essence and identified. The alcoholic constituents were removed from carbonyl-free aqueous essence by solvent extraction and column chromatography, while the organic acids were separated by steam distillation. Programmed temperature gas chromatography (PTGC), infrared analysis, and paper chromatography of the alcohols and alcohol derivatives, and PTGC and paper chromatography of the acids furnished confirmations of component identities. The following alcohols and acids were found in natural orange essence: methanol, ethanol, n-propanol, isobutanol, n-butanol, isopentanol, n-pentanol, n-hexanol, 3-hexen-1 -01, linalool, n-octanol, terpinen-4-01, n-nonanol, a-terpineol, n-decanol, citronellol, acetic acid, propionic acid, butyric acid, caproic acid, and capric acid. The presence of the following alcohols and acids was indicated but not confirmed: isohexanol, methyl heptenol, 2-nonano1, nerol, geraniol, carveol, isovaleric acid, valeric acid, isocaproic, and caprylic acid.N RECEST YEARS, the use of chroma-

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Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography ^a,^b

Cited by 42 publications

References 5 publications

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

The Volatile Flavor Substances of Celery

Orange Essence Analysis, Identification of Alcohols and Volatile Organic Acids from Natural Orange Essence

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Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography a,b

Cited by 42 publications

References 5 publications

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya

The Volatile Flavor Substances of Celery

Orange Essence Analysis, Identification of Alcohols and Volatile Organic Acids from Natural Orange Essence

Contact Info

Product

Resources

About

Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography ^a,^b

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a