The Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry

Chisholm, Mary G.; Wilson, Matthew A.; Gaskey, Gina M.; Jell, J. A.; Cass, Dean M.

doi:10.1021/bk-2001-0782.ch009

Cited by 6 publications

(4 citation statements)

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“…6 Recent studies have identified and quantified over 65 volatile compounds in cold-pressed key lime oil and more than 110 compounds in the distilled oil. 1,5,[7][8][9] The sesquiterpenes have proved difficult to identify and are known to be thermally unstable at GC temperatures; they may undergo rearrangement reactions under the analytical conditions required for analysis. [10][11][12] Recently, a total of five previously unreported sesquiterpenes were found in cold-pressed lime oils using mild GC conditions, and germacrene A, B, C and D were found to comprise 25% of the sesquiterpene fraction.…”

Section: Introductionmentioning

confidence: 99%

Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Chisholm

Wilson

Gaskey

2003

Flavour & Fragrance J

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The most intense aroma volatiles of extracted and distilled oils from the peels of key lime (Citrus aurantifolia Swingle) were identified using gas chromatography-olfactometry (GC-O) and gas chromatographymass spectrometry (GC-MS). Over 50 odour-active volatiles were detected in the extracted oil, and over 60 in the distilled oil. Geranial, neral and linalool were found to dominate the lime oil aroma in both oils, which accounted for their fresh, floral citrus-like character. Many simple aldehydes contributed to the aroma of the extracted oil, giving it a characteristic lime tone. The distilled oil contained many new odourants, resulting from the acid-catalysed distillation, which imparted woody, musty, spicy and balsamic notes to its aroma. These are C 10 alcohols and ethers and many sesquiterpenes, most of which possess lower odour activity and contribute to the more intense piney aroma of the distilled oil. 7-Methoxycoumarin was found to be one of the more intense odourants in the extracted oil. Caryophyllene oxide and humulene oxide II were found to be major odourants in the distilled oil; their intensities varied with the method of analysis of the oil. They contribute a sawdust-like and skunky odour, respectively, to the distilled lime oil. Many sesquiterpenes were found to possess some odour activity.

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Section: Introductionmentioning

confidence: 99%

Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Chisholm

Wilson

Gaskey

2003

Flavour & Fragrance J

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“…In this regard, gas chromatography/olfactometry (GC/O) has become a rather routine approach for the analysis of aromas and flavors (). SPME in combination with GC/O and gas chromatography/mass spectrometry (GC/MS) has been reported for the characterization of aroma compounds in a number of matrices ( − ). Consequently, we also report here, alongside our SFE/SFC results, the application of SPME/GC/O/MS to davana oil in hopes of providing detailed characterization of the components present therein.…”

Section: Introductionmentioning

confidence: 99%

Isomeric Enhancement of Davanone from Natural Davana Oil Aided by Supercritical Carbon Dioxide

Coleman

Dube

Ashraf‐Khorassani

et al. 2007

J. Agric. Food Chem.

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The chemical nature of davanone isolated from natural davana oil via packed column preparative supercritical fluid chromatography with a carbon dioxide-based mobile phase has been defined. Analyses used to characterize davanone included nuclear magnetic resonance spectroscopy, optical rotation, mass spectrometry, headspace solid-phase microextraction, enantiomeric purity via gas chromatography (GC), and GC-coupled olfactometry. For comparison, natural davana oil was subjected to the same types of measurements. The enriched davanone sample was nearly 100% optically pure. This indicates that fractionation of the davana oil with supercritical fluids at near room temperature had little effect on the optical integrity of the sample.

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“…There is less neral and geranial in clementine oil than other citrus oils, which are considered to be responsible for the characteristic fresh citrus aroma found in lemon and lime oils. 9,10 The sinensals, both present in larger amounts than in other citrus oils, have been described as having an objectionable fishy odour with thresholds of less than 1 ppb.…”

Section: Introductionmentioning

confidence: 99%

“…14,15 Dilution analysis methods have been used to identify key odorants in lemon oil, 16 lime oil 10 and grapefruit oil, 17 and have been used to identify offodours in citrus products. 18,19 The major aroma-impact compounds have been identified in orange 20 and grapefruit juice 21 using dilution analysis methods.…”

mentioning

confidence: 99%

Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography–olfactometry

Chisholm

Jell

Cass

2003

Flavour & Fragrance J

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Gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and preparative column chromatography were used to identify the key odorants present in laboratory-extracted clementine oil from Spain. Almost 50 odorants were identified using GC-O, many of which were unsaturated aldehydes with high odour spectrum values (OSV). α-and β-sinensal, trans-4,5-epoxy-(E)-2-decanal, (E,Z)-2,6-dodecadienal and linalool were found to dominate clementine oil aroma. Enrichment of the oxygenates using preparative column chromatography provided further identification of a total of 50 aldehydes, not all of which were present in the oil at concentrations high enough to produce a response using GC-O. Aldehydes contributed approximately 80% of the total aroma of clementine oil. New odorants not previously reported in clementine oil include many unsaturated aldehydes, trans-4,5-epoxy-(E)-2-decenal, trans-4,5-epoxy-(E)

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The Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry

Cited by 6 publications

References 0 publications

Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle)

Isomeric Enhancement of Davanone from Natural Davana Oil Aided by Supercritical Carbon Dioxide

Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography–olfactometry

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