Abstract
A method for the quantification of eight important lemon oil flavour compounds (neral, geranial, linalool, p-cymene, fenchyl alcohol, 1-terpinen-4-ol, p-methylacetophenone, p-cresol) in fresh and aged lemon oil/citric acid emulsions (pH 2.0) using HRGCIMS (mass-chromatography) was developed. Neral and geranial predominated in the fresh emulsions, but their concentrations decreased drastically during storage. Also the level of linalool decreased significantly. The concentrations of the five resting flavour compounds increased during the storage period. From the odour units (ratio of concentration to threshold value) of the eight flavour compounds it becomes evident, that neral, geranial and linalool are the most important flavour compounds of the fresh samples, while p-methylacetophenone and p-cresol contribute with high odour units to the total off-flavour of the aged emulsions.
| Original language | English |
|---|---|
| Pages (from-to) | 158-162 |
| Number of pages | 5 |
| Journal | LWT |
| Volume | 21 |
| Issue number | 3 |
| State | Published - 1988 |