Quantitative Analysis of a Highly Volatile Fraction from Valencia Orange Essence Oil

Shaw, Philip E.; Coleman, Richard L.

doi:10.1021/jf60178a054

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Orange Essence Oil1

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1975

2012

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Cited by 14 publications

(2 citation statements)

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“…48 This oily fraction contains the volatile components of essential peel oil of the orange and possesses odor profiles similar to those characteristically associated with orange essence. Presently, orange essence oil is a by-product of aqueous essence production.…”

Section: Orange Essence Oilmentioning

confidence: 99%

Orange juice quality with an emphasis on flavor components

Kealey

Kinsella

Nagy³

1979

C R C Critical Reviews in Food Science and Nutrition

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Section: Orange Essence Oilmentioning

confidence: 99%

Orange juice quality with an emphasis on flavor components

Kealey

Kinsella

Nagy³

1979

C R C Critical Reviews in Food Science and Nutrition

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“…(+)-Limonene was distilled from Valencia orange essence oil, bp 45-50°(1.5 mmHg), [a]29D 116.5°(c 1.24), and shown to be more than 99% pure by GC (Shaw and Coleman, 1971). U.S. Citrus and Subtropical Products Laboratory, Southern Region, U.S. Department of Agriculture, Agricultural Research Service, Winter Haven, Florida 33880.…”

mentioning

confidence: 99%

Perester oxidation of (+)-limonene to (-)-carvone and piperitenone

Wilson¹,

Shaw²

1975

J. Agric. Food Chem.

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Limonene was oxidized with tert-butyl perbenzoate or tert-butyl peracetate to an ester mixture which was hydrolyzed; the resulting alcohols were oxidized with chromic acid to (-)-carvone and piperitenone in 23 and 15% overall yields, re-spectively. The main product, optically pure (-)carvone, was isolated by distillation. Products of oxidation at all allylic positions were isolated from the intermediate alcohol fraction.

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Mass spectrometry for the identification of citrus flavor components

Shaw¹,

Moshonas²

1985

Mass Spectrometry Reviews

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Quantitative Analysis of a Highly Volatile Fraction from Valencia Orange Essence Oil

Cited by 14 publications

References 5 publications

Orange juice quality with an emphasis on flavor components

Orange juice quality with an emphasis on flavor components

Perester oxidation of (+)-limonene to (-)-carvone and piperitenone

Mass spectrometry for the identification of citrus flavor components

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