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Potent odorants resulting from the peroxidation of lemon oil

Intensive Geruchsstoffe aus peroxidiertem Zitronenol

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Zusammenfassung

Die intensivsten Geruchsstoffe eines Zitronenöls, das 120 h bei Raumtemperatur bestrahlt worden war, wurden identifiziert. Eine Aromastoffverdünnungsanalyse ergab hohe FD-Faktoren bei Carvon,p-Methylacetophenon,p-Kresol, 4-Acetyl-1-methyl-l-cyclohexen und bei vier Limonenhydroperoxiden. Vom Neral, Geranial und Linalool (Geruchsstoffe des frischen Öls) Bowie vom Carvon,p-Methylacetophenon,p-Kresol undp-Cymen wurde die Konzentration in Abhangigkeit von der Lagerzeit bestimmt und der Aromawert berechnet.

Summary

The odorants of a lemon oil sample, which was peroxidized for 120 h at room temperature in the presence of light, were analysed by an aroma extract dilution procedure. On the basis of their FD factors carvone,p-methylacetophenone,p-cresol, 4-acetyl-1-methyl-1-cyclohexene and 4 hydroperoxides were identified as the most intense odorants. Changes in the concentrations of neral, geranial, linalool (odorants of the fresh lemon oil), carvone,p-methylacetophenone,p-cresol andp-cymene (dependent on the storage time) were determined and the odour units for these compounds were calculated.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie und Kurt-Hess-Institut für Mehl- und EiweiBforschung, Lichtenbergstrasse 4, D-8046, Garching, Germany

    Peter Schieberle & Werner Grosch

Authors
  1. Peter Schieberle
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  2. Werner Grosch
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Schieberle, P., Grosch, W. Potent odorants resulting from the peroxidation of lemon oil. Z Lebensm Unters Forch 189, 26–31 (1989). https://doi.org/10.1007/BF01120443

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  • DOI: https://doi.org/10.1007/BF01120443

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