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Food Science and Biotechnology

, Volume 27, Issue 4, pp 929–938 | Cite as

Study on the optimization of the decolorization of orange essential oil

  • Jing-Nan Ren
  • Yan Zhang
  • Gang Fan
  • Mei-Ping Wang
  • Lu-Lu Zhang
  • Zi-Yu Yang
  • Si-Yi Pan
Article
  • 208 Downloads

Abstract

The effects of diatomite, activated clay and acticarbon on the decolorization of orange essential oil were investigated. Single factor and orthogonal tests were performed to determine the optimum discoloring conditions. The results showed that the activated clay exhibited the most satisfactory effect on discoloring. Then it was used as the decolorizer for the decolorization of orange essential oil. The highest decolorization rate (84.5%) was obtained using 10% activated clay at 60 °C for 30 min. The contents of oxygenated compounds (linalool and citral) increased from 1.4 to 3.1% after decolorization. Sensory assessment revealed that the orange essential oil after decolorization using activated clay had a mellow and characteristic orange aroma. Chromaticity analysis showed that it had excellent transparency and yellow color under the optimized condition. Thus, decolorization with activated clay could maintain the quality and prolong the storage of orange essential oil.

Keywords

Orange essential oil Decolorizer Aromatic composition Chromaticity value Sensory evaluation 

Notes

Acknowledgements

This study was supported by the National key Research and Development Program of China (2017YFD0400101), National Natural Science Foundation of China (Program No. 31671824), the Major Scientific and Technological Innovation Project in Hubei Province (2015ABA035, 2016ABA112).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina

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