TY - JOUR
T1 - Potent odorants resulting from the peroxidation of lemon oil
AU - Schieberle, Peter
AU - Grosch, Werner
PY - 1989/7
Y1 - 1989/7
N2 - 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.
AB - 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.
UR - https://www.scopus.com/pages/publications/0002426962
U2 - 10.1007/BF01120443
DO - 10.1007/BF01120443
M3 - Article
AN - SCOPUS:0002426962
SN - 0044-3026
VL - 189
SP - 26
EP - 31
JO - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
JF - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
IS - 1
ER -