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limonene oxide/atrofi
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Investigation of sunlight-induced deterioration of aroma of pummelo (Citrus maxima) essential oil.
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Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
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An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is often added to foods as an oil-in-water emulsion. However, limonene-containing oil-in-water emulsions are susceptible to both physical instability and oxidative degradation, leading to loss of aroma and
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
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Citral and limonene are the major flavor components of citrus oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could
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