Potent odorants resulting from the peroxidation of lemon oil

Peter Schieberle; Werner Grosch

doi:10.1007/BF01120443

Potent odorants resulting from the peroxidation of lemon oil

Peter Schieberle
, Werner Grosch

Deutsche Forsch. Anst. L.

Research output: Contribution to journal › Article › peer-review

36 Scopus citations

Abstract

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 and p-cymene (dependent on the storage time) were determined and the odour units for these compounds were calculated.

Original language	English
Pages (from-to)	26-31
Number of pages	6
Journal	Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
Volume	189
Issue number	1
DOIs	https://doi.org/10.1007/BF01120443
State	Published - Jul 1989
Externally published	Yes

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10.1007/BF01120443

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abstract = "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 and p-cymene (dependent on the storage time) were determined and the odour units for these compounds were calculated.",

author = "Peter Schieberle and Werner Grosch",

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AB - 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 and p-cymene (dependent on the storage time) were determined and the odour units for these compounds were calculated.

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Potent odorants resulting from the peroxidation of lemon oil

Abstract

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