Potent odorants resulting from the peroxidation of lemon oil

The odorants of a lemon oil sample, which was peroxidized for 120 h at room temperature in the presence of light, were analysed by an aroma extract dilution procedure. On the basis of their FD factors carvone, p-methylacetophenone, p-cresol, 4-acetyl-1-methyl-1-cyclohexene and 4 hydroperoxides were identified as the most intense odorants. Changes in the concentrations of neral, geranial, linalool (odorants of the fresh lemon oil), carvone, p-methylacetophenone, p-cresol and p-cymene (dependent on the storage time) were determined and the odour units for these compounds were calculated.