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

Anja Fischer, Willi Grab, Peter Schieberle

Research output: Contribution to journalArticlepeer-review

48 Scopus citations

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.

Original languageEnglish
Pages (from-to)735-744
Number of pages10
JournalEuropean Food Research and Technology
Volume227
Issue number3
DOIs
StatePublished - Jul 2008
Externally publishedYes

Keywords

  • 1-Phenylethanethiol
  • Aroma extract dilution analysis
  • Mandarin
  • Peel oil
  • Pontianak orange
  • Static headspace aroma dilution analysis

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