1. Molecular-Sensory Decoding of the Citrus latifolia Aroma.
- Author
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Schulze LJ, Schäfer U, Beier R, Hartmann B, Wüst M, and Krammer GE
- Subjects
- Humans, Fruit chemistry, Volatile Organic Compounds chemistry, Smell, Plant Oils chemistry, Female, Limonene chemistry, Limonene analysis, Male, Adult, Citrus chemistry, Odorants analysis, Taste, Flavoring Agents chemistry, Gas Chromatography-Mass Spectrometry
- Abstract
A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia . Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.
- Published
- 2024
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