Article Dans Une Revue Flavour and Fragrance Journal Année : 2012

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract

Identification des composés volatils des produits issus des écorces Citrus aurantium L.: huile essentielle et macérat d'écorces d'oranges

Sophie Deterre
  • Fonction : Auteur
Barbara Rega
  • Fonction : Auteur
Julien Delarue
  • Fonction : Auteur
Martine Decloux
Marc Lebrun
Pierre Giampaoli
  • Fonction : Auteur

Résumé

The volatile compounds of bitter orange (Citrus aurantium L.) products, Essential oil (EO) and the heart cut (HC) of the distillate, were detected and quantified using gas chromatography (GC) coupled with a mass spectrometer and flame ionisation detector. The flavor compounds were characterized using GC-Olfactometry by nine trained panelists by the frequency of detection method. In total 53 molecules were detected in the EO and 40 in the HC. The EO was characterized by 19 major odor compounds (frequency of detection from 6/9 to 9/9) with different aromatic notes among which α-pinene (floral), octanal (green), limonene (citrus), linalool (floral), α-terpineol (indeterminate: "nd", green), linalyl acetate (floral), (E,E) or (E,Z)-2,4-decadienal (frying), dodecanal (nd), caryophyllene (green) and an unknown compound (I T = 1678, plastic note).

The HC presented a complex mixture of several molecules in low concentrations, which characterize the bitter orange flavor. The HC was characterized by 7 high FD odor compounds, three of them (myrcene, αphellandrene, and limonene) with citrus and mint aromatic notes, and the other four ((Z)-linalool oxide, αterpinolene, linalool and neral) with floral notes. The comparison of these two products brought to light that the overall process of maceration/distillation could induce the loss of 15 strong odors previously found in simple essential oil and characterized by plastic and metal notes. These results show that macerating-distilling bitter orange peels and EO makes it possible to select the most pleasant odor compounds while eliminating some off-odors present in the EO. This is the first time that the characterization of odor-active compounds has been carried out on bitter orange products. This valuable information could help for further investigation on process/product optimization.

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hal-04695227 , version 1 (12-09-2024)
hal-04695227 , version 2 (18-09-2024)

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Sophie Deterre, Barbara Rega, Julien Delarue, Martine Decloux, Marc Lebrun, et al.. Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract. Flavour and Fragrance Journal, 2012, 27 (1), pp.77 - 88. ⟨10.1002/ffj.2087⟩. ⟨hal-04695227v1⟩
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