TY - JOUR
T1 - Effect of citrus sinensis essential oil deterpenation on the aroma profile of the phases obtained by solvent extraction
AU - Gonçalves, Daniel
AU - Costa, Patrícia
AU - Rodrigues, Christianne E. C.
AU - Rodrigues, Alírio Egídio
N1 - Funding Information:
We gratefully acknowledge FAPESP ( Fundação de Amparo à Pesquisa do Estado de São Paulo, Brazil , 2011/02476-7, 2013/11150-3, 2015/06162-8), CNPq ( Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brazil , 303797/2016-9), for the financial support and Louis Dreyfus Company for the crude orange essential oil donation. This work was also financially supported by: Project POCI-01-0145-FEDER-006984 – Associated Laboratory LSRE/LCM funded by FEDER funds through COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia. Patrícia Costa acknowledges her postdoctoral grant from the Fundação para a Ciência e a Tecnologia (SFRH/BPD/93108/2013). The authors also would like to acknowledge the volunteers for their help in the sensorial analysis.
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/1
Y1 - 2018/1
N2 - The aroma profile of crude Citrus sinensis essential oil (EO) and its phases from the fractionation process by solvent extraction were evaluated. Ethanol with (30 and 40)%w/w water were prepared as solvents, and different mass ratios between EO and the solvent (EO/S = 4/1, 1/1, and 1/2) were used to reach the liquid–liquid equilibrium (LLE). The concentration of the components in the vapour phase above the liquid mixtures (crude EO and LLE phases) was experimentally assessed by headspace analysis. The odour intensity of each component was estimated by Stevens’ power law concept and classified into olfactory families using the Perfumery Radar procedure. LLE phases, crude and a model orange EO were evaluated in a brief sensory analysis. The extract phase obtained using ethanol with 40 (%w/w) water as solvent and EO/S 1/1 exhibited the most valued sensory and chemical characteristics. The solvent extraction was an efficient technique to yield extract phases with aroma resembling the crude orange EO, which may be incorporated into aqueous products, such as perfumes and beverages.
AB - The aroma profile of crude Citrus sinensis essential oil (EO) and its phases from the fractionation process by solvent extraction were evaluated. Ethanol with (30 and 40)%w/w water were prepared as solvents, and different mass ratios between EO and the solvent (EO/S = 4/1, 1/1, and 1/2) were used to reach the liquid–liquid equilibrium (LLE). The concentration of the components in the vapour phase above the liquid mixtures (crude EO and LLE phases) was experimentally assessed by headspace analysis. The odour intensity of each component was estimated by Stevens’ power law concept and classified into olfactory families using the Perfumery Radar procedure. LLE phases, crude and a model orange EO were evaluated in a brief sensory analysis. The extract phase obtained using ethanol with 40 (%w/w) water as solvent and EO/S 1/1 exhibited the most valued sensory and chemical characteristics. The solvent extraction was an efficient technique to yield extract phases with aroma resembling the crude orange EO, which may be incorporated into aqueous products, such as perfumes and beverages.
KW - Ethanol
KW - Headspace
KW - Liquid–liquid equilibrium
KW - Odour intensity
KW - Perfumery radar
UR - http://www.scopus.com/inward/record.url?scp=85029494749&partnerID=8YFLogxK
U2 - 10.1016/j.jct.2017.09.011
DO - 10.1016/j.jct.2017.09.011
M3 - Article
AN - SCOPUS:85029494749
SN - 0021-9614
VL - 116
SP - 166
EP - 175
JO - Journal of Chemical Thermodynamics
JF - Journal of Chemical Thermodynamics
ER -