Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)
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DOI：
10.1007/s00217-002-0586-y
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发表时间：
2003-01-01
影响因子：
3.3
通讯作者：
Schieberle, P
中科院分区：
文献类型：
--
作者：
Buettner, A;Mestres, M;Schieberle, P
在提取物的果皮从小柑橘，通过溶剂提取制备，42气味活性化合物进行了检测，通过应用芳香提取物稀释分析，随后确定通过使用各自的参考气味。其中，到目前为止，对于花香芳樟醇、脂肪气味（EE）-癸-2，4-二烯醛和葡萄酒内酯确定了最高的风味稀释因子，其引发了甜的气味品质。其次是α-蒎烯、月桂烯和辛醛，具有松树般、天竺葵叶般和柑橘般的香气。在所鉴定的30种气味活性化合物中，本文首次报道了11种香气化合物作为克莱门蒂果皮香气的重要贡献者，例如葡萄酒内酯、（EE）-壬-2，4-二烯醛、香芹酮、（Z）-己-3-烯醛或反-4，5-环氧-（E）-癸-2-烯醛。
In an extract of the peel from clementines, prepared by solvent extraction, 42 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by using the respective reference odorants. Among them, by far the highest flavour dilution factors were determined for the flowery smelling linalool, the fatty smelling (EE)-deca-2,4-dienal and the winelactone eliciting a sweet odour quality. These were followed by alpha-pinene, myrcene and octanal with pinetree-like, geranium leaf-like and citrus-like aromas. Among the 30 odour-active compounds identified, 11 aroma compounds are reported here for the first time as important contributors to clementine peel aroma, e.g. winelactone, (EE)-nona-2,4-dienal, carvone, (Z)-hex-3-enal or tr-4,5-epoxy-(E)-dec-2-enal.