Recovered Volatiles From Citrus Juices

Wolford, R. W.; Atkins, C. D.; Dougherty, M. H.; MacDowell, Luis G.

doi:10.1115/cec1968-1406

Cited by 5 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Essence oils were obtained from juice evaporators during concentration of citrus juices. The principle of essence or volatile component recovery from citrus juices has been described by Wolford et al (1968Wolford et al ( , 1969. Essence oils were separated from the aqueous essences in on-line decantation systems and from the surface of essences during chilled storage in large stainless steel tanks fitted with weirs.…”

mentioning

confidence: 99%

Physicochemical properties of citrus essential oils from Florida

Wolford¹,

Kesterson²,

Attaway³

1971

J. Agric. Food Chem.

View full text Add to dashboard Cite

Among the most significant byproducts of the massive Florida citrus industry are the several essential oils which are of major consumer and economic importance. Investigations leading to the production of Florida citrus oils of highest quality and uniformity are reviewed with emphasis on the chemical and physical properties of the various types of oils. Some of the factors shown to affect the chemical and physical properties of expressed citrus oils were fruit variety, degree of maturity, seasonal variations, storage of fruit prior to extraction, seasonal rainfall, budwood, rootstock, method of extraction, and yield of oil. The chemical compounds identified to date in both Valencia orange and grapefruit cold-pressed oils are listed.Brief mention is made of the more recent use of spectrophotofluorescence in the identification and classification of citrus oils, along with ultraviolet spectra and evaporation residue relating to method of extraction and geographical origin.

show abstract

mentioning

confidence: 99%

Physicochemical properties of citrus essential oils from Florida

Wolford¹,

Kesterson²,

Attaway³

1971

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Essence Oil Sample 2. This came from a source using an essence recovery unit of different design (Wolford et al, 1968) from that of the first.…”

mentioning

confidence: 99%

Analysis of Valencia orange essence and aroma oils

Coleman¹,

Shaw²

1971

J. Agric. Food Chem.

View full text Add to dashboard Cite

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

show abstract

“…Orange Essence Oil Volatiles. Valencia orange essence oil collected from a commercial essence recovery unit (Wolford et al, 1968) was distilled under reduced pressure as described previously (Coleman and Shaw, 1971). The fraction condensed in a trap cooled with liquid nitrogen represented approximately 0.4% of the total essence oil employed.…”

Section: Methodsmentioning

confidence: 99%

“…covery units during the process of concentrating fresh orange juice. An oily fraction is also condensed and is separated from the aqueous fraction before aqueous essence is utilized (Wolford et al, 1968). This oily layer, called essence oil, was previously shown at our laboratories to contain many of the volatile components present in aqueous essence (Coleman and Shaw, 1971).…”

mentioning

confidence: 99%