Skip to main content
SpringerLink
Log in

Characterisation of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Nineteen odour-active compounds previously identified with high Flavour Dilution factors in an extract from the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) were quantified using stable isotope dilution assays (SIDA). For this purpose, four new SIDA were developed, i.e. for the quantification of (E)-2-dodecenal, geraniol, nerol, and 1-phenylethanethiol. The results showed that (R)-limonene, myrcene, and (R)-α-pinene were the predominant compounds present in concentrations between 0.4 and 60 mg/g peel. An aroma recombinate containing the nineteen aroma compounds in the concentrations naturally occurring in the peel oil elicited the overall aroma of the peel oil itself, thus confirming the identification experiments. Furthermore, omission experiments showed that the unique odour quality of the peel is significantly influenced by the resinous, sulphurous-smelling 1-phenylethanethiol, although its concentration was only 38 ng/g peel.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

Abbreviations

AEDA:

Aroma extract dilution analysis

CI:

Chemical ionization

EI:

Electron impact ionization

FD-factor:

Flavour Dilution-factor

FID:

Flame ionization detector

HRGC:

High resolution gas chromatography

HRGC-O:

High resolution gas chromatography-olfactometry

HRGC-MS:

High resolution gas chromatography-mass spectrometry

MS:

Mass spectrometry

SAFE:

Solvent assisted flavour evaporation

SHA:

Static headspace aroma dilution analysis

SIDA:

Stable isotope dilution assay

TD-HRGC-MS:

Two-dimensional high resolution gas chromatography-mass spectrometry

References

  1. Fischer A, Grab W, Schieberle P (2008) Eur Food Res Technol 227:735–744

    Article  CAS  Google Scholar 

  2. Dharmawan J, Kasapis S, Sriramula P, Lear MJ, Curran P (2009) J Agric Food Chem 57:239–244

    Article  CAS  Google Scholar 

  3. Engel W, Bahr W, Schieberle P (1999) Eur Food Res Technol 209:237–241

    Article  CAS  Google Scholar 

  4. Esterbauer H (1968) Fette Seifen Anstrichmittel 70:1–4

    Article  CAS  Google Scholar 

  5. Guth H, Grosch W (1990) Lebensm Wiss u Technol 23:513–522

    CAS  Google Scholar 

  6. Guth H, Grosch W (1993) Z Lebensm Unters Forsch 196:22–28

    Article  CAS  Google Scholar 

  7. Meier R (2002) Characterisation of changes of key aroma compounds in orange juice and orange juice fractions induced by juice production (in German). PhD thesis, TU Munich

    Google Scholar 

  8. Steinhaus M, Fritsch HT, Schieberle P (2003) J Agric Food Chem 51:7100–7105

    Article  CAS  Google Scholar 

  9. Frauendorfer F (2003) Studies on the formation of character impact aroma compounds during roasting of cocoa (in German). PhD thesis, TU Munich

    Google Scholar 

  10. Kerscher R (2000) Animal species related aroma differences of heated meat (in German). PhD thesis, TU Munich

  11. Reiners J (1997) Objective evaluation of the aroma of virgin olive oils of different origins by molecular sensory analysis (in German). PhD thesis, TU Munich

  12. Greger V, Schieberle P (2007) J Agric Food Chem 55:5221–5228

    Article  CAS  Google Scholar 

  13. Schieberle P (1995) New developments in methods for analysis of volatile flavour compounds and their precursors. In: Gaonkar AG (ed) Characterisation of food: emerging methods. Elsevier, Amsterdam, pp 403–431

    Chapter  Google Scholar 

  14. Steinhaus M, Schieberle P (2005) J Agric Food Chem 53:6049–6055

    Article  CAS  Google Scholar 

  15. Czerny M, Schieberle P, Christlbauer M, Christlbauer Mo, Fischer A, Granvogl M, Hammer M, Hartl C, Moran-Hernandez N, Schieberle P (2008) Eur Food Res Technol 228:265–273

    Article  CAS  Google Scholar 

  16. German Health Organization (Bundesgesundheitsamt) (1993) Official Collection of Analytical Methods according to §35 LMBG (vol I/1), Beuth Verlag, Berlin

  17. Jellinek G (1985) In: Morton ID (ed) Sensory evaluation of food—theory and practice. series in food science and technology. Ellis Horwood, Chichster

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Chair for Food Chemistry, Technische Universität München, Lichtenbergstr. 4, 85748, Garching, Germany

    Peter Schieberle

  2. German Research Center for Food Chemistry, Garching, Germany

    Anja Fischer & Peter Schieberle

Authors
  1. Anja Fischer
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Peter Schieberle
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Peter Schieberle.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Fischer, A., Schieberle, P. Characterisation of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments. Eur Food Res Technol 229, 319–328 (2009). https://doi.org/10.1007/s00217-009-1058-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-009-1058-4

Keywords

Search

Navigation