Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils
Identifieur interne : 000822 ( PascalFrancis/Corpus ); précédent : 000821; suivant : 000823Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils
Auteurs : N. T. Minh Tu ; L. X. Thanh ; A. Une ; H. Ukeda ; M. SawamuraSource :
- Flavour and fragrance journal [ 0882-5734 ] ; 2002.
Descripteurs français
- Pascal (Inist)
- Analyse chimique, Composition chimique, Huile essentielle, Agrume, Citrus grandis, Citrus sinensis, Citrus reticulata, Citrus aurantifolia, Lime (fruit), Pomélo, Orange, Mandarine, Clémentine, Vietnam, Pelure, Chromatographie phase gazeuse, Méthode couplée, Spectrométrie masse, Pressage, A froid, Terpénoïde, Monoterpène, Sesquiterpène, Hydrocarbure, Aldéhyde, Alcool.
English descriptors
- KwdEn :
- Alcohol, Aldehyde, Chemical analysis, Chemical composition, Citrus aurantifolia, Citrus fruit, Citrus grandis, Citrus reticulata, Citrus sinensis, Clementine, Cold process, Coupled method, Essential oil, Gas chromatography, Grapefruit, Hydrocarbon, Limes, Mandarin, Mass spectrometry, Monoterpene, Orange, Peel, Pressing, Sesquiterpenes, Terpenoid, Vietnam.
Abstract
The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.
Notice en format standard (ISO 2709)
Pour connaître la documentation sur le format Inist Standard.
pA |
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Format Inist (serveur)
NO : | PASCAL 02-0399031 INIST |
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ET : | Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils |
AU : | MINH TU (N. T.); THANH (L. X.); UNE (A.); UKEDA (H.); SAWAMURA (M.) |
AF : | Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe/Nankoku, Kochi 783-8502/Japon (1 aut., 3 aut., 4 aut., 5 aut.); Institute of Biological and Food Technology, Hanoi University of Technology, 1 Dai Co Viet/Hanoi/Viet Nam (2 aut.) |
DT : | Publication en série; Niveau analytique |
SO : | Flavour and fragrance journal; ISSN 0882-5734; Coden FFJOED; Royaume-Uni; Da. 2002; Vol. 17; No. 3; Pp. 169-174; Bibl. 31 ref. |
LA : | Anglais |
EA : | The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils. |
CC : | 002A35B13 |
FD : | Analyse chimique; Composition chimique; Huile essentielle; Agrume; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lime (fruit); Pomélo; Orange; Mandarine; Clémentine; Vietnam; Pelure; Chromatographie phase gazeuse; Méthode couplée; Spectrométrie masse; Pressage; A froid; Terpénoïde; Monoterpène; Sesquiterpène; Hydrocarbure; Aldéhyde; Alcool |
FG : | Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asie |
ED : | Chemical analysis; Chemical composition; Essential oil; Citrus fruit; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Limes; Grapefruit; Orange; Mandarin; Clementine; Vietnam; Peel; Gas chromatography; Coupled method; Mass spectrometry; Pressing; Cold process; Terpenoid; Monoterpene; Sesquiterpenes; Hydrocarbon; Aldehyde; Alcohol |
EG : | Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asia |
SD : | Análisis químico; Composición química; Aceite esencial; Agrios; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lima (fruta); Toronja; Naranja; Mandarina; Clementina; Vietnam; Cáscara; Cromatografía fase gaseosa; Método acoplado; Espectrometría masa; Prensado; En frío; Terpenoide; Monoterpeno; Sesquiterpeno; Hidrocarburo; Aldehído; Alcohol |
LO : | INIST-20275.354000101318790020 |
ID : | 02-0399031 |
Links to Exploration step
Pascal:02-0399031Le document en format XML
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<term>Citrus aurantifolia</term>
<term>Citrus fruit</term>
<term>Citrus grandis</term>
<term>Citrus reticulata</term>
<term>Citrus sinensis</term>
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<front><div type="abstract" xml:lang="en">The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.</div>
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<fC01 i1="01" l="ENG"><s0>The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.</s0>
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<fC03 i1="10" i2="X" l="SPA"><s0>Toronja</s0>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Orange</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Orange</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Naranja</s0>
<s5>11</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Mandarine</s0>
<s5>12</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Mandarin</s0>
<s5>12</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Mandarina</s0>
<s5>12</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Clémentine</s0>
<s5>13</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Clementine</s0>
<s5>13</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Clementina</s0>
<s5>13</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Vietnam</s0>
<s2>NG</s2>
<s5>14</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Vietnam</s0>
<s2>NG</s2>
<s5>14</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Vietnam</s0>
<s2>NG</s2>
<s5>14</s5>
</fC03>
<fC03 i1="15" i2="X" l="FRE"><s0>Pelure</s0>
<s5>16</s5>
</fC03>
<fC03 i1="15" i2="X" l="ENG"><s0>Peel</s0>
<s5>16</s5>
</fC03>
<fC03 i1="15" i2="X" l="SPA"><s0>Cáscara</s0>
<s5>16</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Chromatographie phase gazeuse</s0>
<s5>18</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Gas chromatography</s0>
<s5>18</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Cromatografía fase gaseosa</s0>
<s5>18</s5>
</fC03>
<fC03 i1="17" i2="X" l="FRE"><s0>Méthode couplée</s0>
<s5>19</s5>
</fC03>
<fC03 i1="17" i2="X" l="ENG"><s0>Coupled method</s0>
<s5>19</s5>
</fC03>
<fC03 i1="17" i2="X" l="SPA"><s0>Método acoplado</s0>
<s5>19</s5>
</fC03>
<fC03 i1="18" i2="X" l="FRE"><s0>Spectrométrie masse</s0>
<s5>20</s5>
</fC03>
<fC03 i1="18" i2="X" l="ENG"><s0>Mass spectrometry</s0>
<s5>20</s5>
</fC03>
<fC03 i1="18" i2="X" l="SPA"><s0>Espectrometría masa</s0>
<s5>20</s5>
</fC03>
<fC03 i1="19" i2="X" l="FRE"><s0>Pressage</s0>
<s5>22</s5>
</fC03>
<fC03 i1="19" i2="X" l="ENG"><s0>Pressing</s0>
<s5>22</s5>
</fC03>
<fC03 i1="19" i2="X" l="SPA"><s0>Prensado</s0>
<s5>22</s5>
</fC03>
<fC03 i1="20" i2="X" l="FRE"><s0>A froid</s0>
<s5>23</s5>
</fC03>
<fC03 i1="20" i2="X" l="ENG"><s0>Cold process</s0>
<s5>23</s5>
</fC03>
<fC03 i1="20" i2="X" l="SPA"><s0>En frío</s0>
<s5>23</s5>
</fC03>
<fC03 i1="21" i2="X" l="FRE"><s0>Terpénoïde</s0>
<s2>FX</s2>
<s5>25</s5>
</fC03>
<fC03 i1="21" i2="X" l="ENG"><s0>Terpenoid</s0>
<s2>FX</s2>
<s5>25</s5>
</fC03>
<fC03 i1="21" i2="X" l="SPA"><s0>Terpenoide</s0>
<s2>FX</s2>
<s5>25</s5>
</fC03>
<fC03 i1="22" i2="X" l="FRE"><s0>Monoterpène</s0>
<s5>26</s5>
</fC03>
<fC03 i1="22" i2="X" l="ENG"><s0>Monoterpene</s0>
<s5>26</s5>
</fC03>
<fC03 i1="22" i2="X" l="SPA"><s0>Monoterpeno</s0>
<s5>26</s5>
</fC03>
<fC03 i1="23" i2="X" l="FRE"><s0>Sesquiterpène</s0>
<s5>27</s5>
</fC03>
<fC03 i1="23" i2="X" l="ENG"><s0>Sesquiterpenes</s0>
<s5>27</s5>
</fC03>
<fC03 i1="23" i2="X" l="SPA"><s0>Sesquiterpeno</s0>
<s5>27</s5>
</fC03>
<fC03 i1="24" i2="X" l="FRE"><s0>Hydrocarbure</s0>
<s2>FX</s2>
<s5>29</s5>
</fC03>
<fC03 i1="24" i2="X" l="ENG"><s0>Hydrocarbon</s0>
<s2>FX</s2>
<s5>29</s5>
</fC03>
<fC03 i1="24" i2="X" l="SPA"><s0>Hidrocarburo</s0>
<s2>FX</s2>
<s5>29</s5>
</fC03>
<fC03 i1="25" i2="X" l="FRE"><s0>Aldéhyde</s0>
<s5>30</s5>
</fC03>
<fC03 i1="25" i2="X" l="ENG"><s0>Aldehyde</s0>
<s5>30</s5>
</fC03>
<fC03 i1="25" i2="X" l="SPA"><s0>Aldehído</s0>
<s5>30</s5>
</fC03>
<fC03 i1="26" i2="X" l="FRE"><s0>Alcool</s0>
<s5>32</s5>
</fC03>
<fC03 i1="26" i2="X" l="ENG"><s0>Alcohol</s0>
<s5>32</s5>
</fC03>
<fC03 i1="26" i2="X" l="SPA"><s0>Alcohol</s0>
<s5>32</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Asie</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Asia</s0>
<s2>NG</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Asia</s0>
<s2>NG</s2>
</fC07>
<fN21><s1>224</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 02-0399031 INIST</NO>
<ET>Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils</ET>
<AU>MINH TU (N. T.); THANH (L. X.); UNE (A.); UKEDA (H.); SAWAMURA (M.)</AU>
<AF>Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe/Nankoku, Kochi 783-8502/Japon (1 aut., 3 aut., 4 aut., 5 aut.); Institute of Biological and Food Technology, Hanoi University of Technology, 1 Dai Co Viet/Hanoi/Viet Nam (2 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Flavour and fragrance journal; ISSN 0882-5734; Coden FFJOED; Royaume-Uni; Da. 2002; Vol. 17; No. 3; Pp. 169-174; Bibl. 31 ref.</SO>
<LA>Anglais</LA>
<EA>The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, γ-terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. δ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas γ-terpinene, β-pinene and α-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.</EA>
<CC>002A35B13</CC>
<FD>Analyse chimique; Composition chimique; Huile essentielle; Agrume; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lime (fruit); Pomélo; Orange; Mandarine; Clémentine; Vietnam; Pelure; Chromatographie phase gazeuse; Méthode couplée; Spectrométrie masse; Pressage; A froid; Terpénoïde; Monoterpène; Sesquiterpène; Hydrocarbure; Aldéhyde; Alcool</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asie</FG>
<ED>Chemical analysis; Chemical composition; Essential oil; Citrus fruit; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Limes; Grapefruit; Orange; Mandarin; Clementine; Vietnam; Peel; Gas chromatography; Coupled method; Mass spectrometry; Pressing; Cold process; Terpenoid; Monoterpene; Sesquiterpenes; Hydrocarbon; Aldehyde; Alcohol</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Asia</EG>
<SD>Análisis químico; Composición química; Aceite esencial; Agrios; Citrus grandis; Citrus sinensis; Citrus reticulata; Citrus aurantifolia; Lima (fruta); Toronja; Naranja; Mandarina; Clementina; Vietnam; Cáscara; Cromatografía fase gaseosa; Método acoplado; Espectrometría masa; Prensado; En frío; Terpenoide; Monoterpeno; Sesquiterpeno; Hidrocarburo; Aldehído; Alcohol</SD>
<LO>INIST-20275.354000101318790020</LO>
<ID>02-0399031</ID>
</server>
</inist>
</record>
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