Quantitative analysis of important volatile flavour compounds in fresh and stored lemon oil/citric acid emulsions

Peter Schieberle, Werner Grosch

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

A method for the quantification of eight important lemon oil flavour compounds (neral, geranial, linalool, p-cymene, fenchyl alcohol, 1-terpinen-4-ol, p-methylacetophenone, p-cresol) in fresh and aged lemon oil/citric acid emulsions (pH 2.0) using HRGCIMS (mass-chromatography) was developed. Neral and geranial predominated in the fresh emulsions, but their concentrations decreased drastically during storage. Also the level of linalool decreased significantly. The concentrations of the five resting flavour compounds increased during the storage period. From the odour units (ratio of concentration to threshold value) of the eight flavour compounds it becomes evident, that neral, geranial and linalool are the most important flavour compounds of the fresh samples, while p-methylacetophenone and p-cresol contribute with high odour units to the total off-flavour of the aged emulsions.

Original languageEnglish
Pages (from-to)158-162
Number of pages5
JournalLWT
Volume21
Issue number3
StatePublished - 1988
Externally publishedYes

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