Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil
In: Flavour and Fragrance Journal, Jg. 21 (2006), S. 609-615
Online
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Zugriff:
The volatile components of bergamot (Citrus bergamia Risso) essential oil produced in Reggio Calabria in Italy were investigated using GC, GC–MS and gas chromatography–olfactometry (GC–O). Fifty-five compounds in the oil were identified by GC and GC–MS. The major compounds were limonene (37.2%), linalyl acetate (30.1%), linalool (8.8%), γ-terpinene (6.8%) and β-pinene (6.2%). In sensory analysis, odour description and flavour dilution (FD) factors of each component were evaluated by GC-sniffing and aroma extraction dilution analysis (AEDA). Bergamot-like odour components were (Z)-limonene oxide, decanal, linalyl acetate and geraniol. A mixture of eight other components, such as limonene, linalool, γ-terpinene and others, in addition to the four bergamot-like aroma compounds, brought about an aroma model of bergamot odour with the similarity of 7.1 by the nine-point-score sensory test. Copyright © 2006 John Wiley & Sons, Ltd.
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Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil
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Autor/in / Beteiligte Person: | Ikemoto, Junko ; Nguyen Thi Lan Phi ; Nguyen Thi Minh Tu ; Onishi, Y. ; Sawamura, Masayoshi |
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Zeitschrift: | Flavour and Fragrance Journal, Jg. 21 (2006), S. 609-615 |
Veröffentlichung: | Wiley, 2006 |
Medientyp: | unknown |
ISSN: | 1099-1026 (print) ; 0882-5734 (print) |
DOI: | 10.1002/ffj.1604 |
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