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Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.)

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Abstract

Isolation of the volatile fraction from the peel of Pontianak orange (Citrus nobilis var. Lour. microcarpa Hassk.) by a careful solvent extraction/vacuum distillation process followed by application of an aroma extract dilution analysis (AEDA) revealed 32 odour-active compounds in the flavour dilution (FD)-factor range of 4–2048, 26 of which could be identified. On the basis of high FD-factors, (R)/(S)-linalool, myrcene, (R)-limonene, and 1,8-cineole were characterised as the most potent odorants, followed by octanal, (E,E)-2,4-decadienal, nerol, (E)-2-dodecenal, geraniol, and (E,E)-2,4-nonadienal. In addition, one odorant resembling the characteristic sulphurous, resinous aroma of the Pontianak peel oil was detected with a quite high FD-factor of 128. By mass spectrometry followed by synthesis, 1-phenylethanethiol exhibiting an intense sulphurous, resinous smell at the very low odour threshold of 0.005 ng/L in air, was found to be responsible for the odour impression detected in the extract. 1-Phenylethanethiol occurring as a mixture of the (R)-(76%) and the (S)-enantiomer (24%) has previously not been reported as odorant in foods. Application of static headspace aroma dilution analysis (SHA) on Pontianak peel revealed the green, grassy smelling odour-active compounds hexanal and (Z)-3-hexenal as further important odorants in the headspace above the peels.

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Abbreviations

AEDA:

Aroma extract dilution analysis

FD-factor:

Flavour dilution-factor

HRGC:

High-resolution gas chromatography

HRGC-O:

High-resolution gas chromatography-olfactometry

HRGC-MS:

High-resolution gas chromatography-mass spectrometry

OSV:

Odour spectrum value

SAFE:

Solvent assisted flavour evaporation

SDE:

Simultaneous steam distillation-extraction

SHA:

Static headspace aroma dilution analysis

TD-HRGC-MS:

Two-dimensional high-resolution gas chromatography-mass spectrometry

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, 85748, Garching, Germany

    Anja Fischer & Peter Schieberle

  2. Givaudan Singapure Pte Ltd, 1 Woodlands Avenue 8, Singapore, Singapore, 738972

    Willi Grab

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  1. Anja Fischer
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  2. Willi Grab
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  3. Peter Schieberle
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Correspondence to Peter Schieberle.

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Fischer, A., Grab, W. & Schieberle, P. Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.). Eur Food Res Technol 227, 735–744 (2008). https://doi.org/10.1007/s00217-007-0781-y

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  • DOI: https://doi.org/10.1007/s00217-007-0781-y

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