Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil

Hao SunCollege of Food and Bioengineering, Jimei University, Xiamen, P.R. China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Jimei University, Xiamen, P.R. China

Hui NiCollege of Food and Bioengineering, Jimei University, Xiamen, P.R. China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Jimei University, Xiamen, P.R. China;Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, P.R. China

Feng ChenCollege of Food and Bioengineering, Jimei University, Xiamen, P.R. China;Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA

Zedong JiangCollege of Food and Bioengineering, Jimei University, Xiamen, P.R. China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Jimei University, Xiamen, P.R. China;Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, P.R. China

Gaoling HuangCollege of Food and Bioengineering, Jimei University, Xiamen, P.R. China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Jimei University, Xiamen, P.R. China;Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, P.R. China

Yuanfan YangCollege of Food and Bioengineering, Jimei University, Xiamen, P.R. China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Jimei University, Xiamen, P.R. China;Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, P.R. ChinaCorrespondence[email protected]

Abstract

Objective: To investigate effects of oxygen and heating on aromas and volatile components of pummelo essential oil (PEO). Method: The PEOs were analyzed by sensory evaluation, gas chromatography coupled with mass spectrometry (GC-MS), GC-olfactometry (GC-O) and sensory reconstruction analysis. Results: The PEO co-treated by oxygen and heating exhibited significant differences in both aromas and volatile compositions from those of the fresh, the nitrogen-protected, the heated and the oxygen-exposed PEOs. The strong sweet and floral notes of the oxygen and heating co-treated PEO were attributed to high concentration of limonene oxides; the strong minty note was resulted from the increase of L-carvone. Conclusion: The results indicate that limonene oxides and L-carvone could significantly change the aroma of PEO co-treatment by oxygen and heating, providing valuable information for the production and storage of aromatic products of PEO.

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Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil

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Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil

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