Composition of Cold-Pressed Bitter Orange Oil from Cuba

2000 ◽  
Vol 12 (6) ◽  
pp. 675-676 ◽  
Author(s):  
Jorge A. Pino ◽  
Aristides Rosado
Keyword(s):  
Orange Oil ◽  
Bitter Orange ◽  
Cold Pressed

On the Genuineness of Citrus Essential Oils. 51. Oxygen Heterocyclic Compounds of Bitter Orange Oil (Citrus aurantiumL.)

1996 ◽  
Vol 44 (2) ◽  
pp. 544-549 ◽  
Author(s):  
Paola Dugo ◽  
Luigi Mondello ◽  
Eugenia Cogliandro ◽  
Antonella Verzera ◽  
Giovanni Dugo
Keyword(s):  
Essential Oils ◽  
Heterocyclic Compounds ◽  
Orange Oil ◽  
Bitter Orange ◽  
Citrus Essential Oils

scholarly journals Comparative investigation of the sweet and bitter orange essential oil (Citrus sinensis and Citrus aurantium)

2005 ◽  
Vol 51 ◽  
pp. 41-46 ◽  
Author(s):  
Sanja Kostadinovic ◽  
Marina Stefova ◽  
Diana Nikolova
Keyword(s):  
Essential Oil ◽  
Sweet Orange ◽  
Comparative Investigation ◽  
Retention Indices ◽  
Volatile Fraction ◽  
Orange Oil ◽  
Bitter Orange ◽  
Linear Retention Indices ◽  
Main Components ◽  
Orange Essential Oil

The volatile fraction composition of commercially produced sweet and bitter orange oil from fruit peels was studied using GC-MS. More than fifty components were identified in the oils using their mass spectra and linear retention indices. The monoterpene limonene was the most abundant component even though not in a quantity expected for a fresh orange essential oil. Aldehydes, followed by alcohols and esters, were the main components in the oxygenated fraction. Aldehydes were the major oxygenated components in the sweet orange oil, whereas alcohols and esters were present in higher amounts in the bitter orange oil. Among them, nonanal, decanal and linalool are the most important components for the flavour of sweet orange oil and carvon is the most important ketone for the flavour of bitter orange oil in combination with the other components. The amount of carvon gives a good indication about the freshness of the oil and the quantities of α-pinene and β-pinene, sabinene and myrcene give an indication about the natural or artificially changed composition of the essential oils.

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

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