Analysis of some Italian lemon liquors (Limoncello)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 17, 2003, Pages 4978-4983

  Versari, Andrea ^a   Natali, Nadia ^a   Russo, Maria Teresa ^b   Antonelli, Andrea ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^c Dipto Interdisciplinare di Sci A   (Italy)

Author keywords

Chromatography; Composition; Coumarins; Essential oils; Flavonoids; Lemon liquor; Psoralens

Indexed keywords

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ACID; ALCOHOL DERIVATIVE; ALDEHYDE; BERGAMOTTENE; BETA CITRAL; BISABOLENE; CARBOHYDRATE; CITRAL; COUMARIN DERIVATIVE; ESSENTIAL OIL; GLYCEROL; ISOBUTANOL; MYRCENE; PHENOL DERIVATIVE; PINENE; PSORALEN DERIVATIVE; SUGAR; TERPENE DERIVATIVE; UNCLASSIFIED DRUG;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHROMATOGRAPHY; DILUTION; EXTRACTION; FERMENTATION; FERMENTATION MONITORING; FLAVOR; FOOD ANALYSIS; ITALY; LEMON; LIMONCELLO; LIQUID; NONHUMAN; OXIDATION KINETICS; PROCESS MONITORING; QUALITY CONTROL; QUANTITATIVE ANALYSIS; VOLATILIZATION;

ALCOHOLIC BEVERAGES; ALCOHOLS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS; COUMARINS; FERMENTATION; FRUIT; ITALY; OXIDATION-REDUCTION; PHENOLS; PSORALENS; VOLATILIZATION;

CITRUS LIMON;

EID: 0042061146     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030083d     Document Type: Article

References (25)

1. Douglas, D. L'exploit del limoncello. Linea Diretta 2000, 5, 9-12.
2. GUCE. General rules on the definition, description and presentation of spirit drinks Gazzetta Ufficiale delle Comunità Europee, Reg. No 1576/89/EEC, May 29th 1989; L160, 12/June/1989.
3. Horowitz, R. M.; Gentili, B. Flavonoid constituents of Citrus. In Citrus Science and Technology; Nagy, S., Shaw, P. E., Veldhuis, M. K., Eds.; AVI Publisher: Westport, CT, 1997; p 397.
4. Middleton, E.; Kandaswami, C. Potential health-promoting properties of Citrus flavonoids. Food Technol. 1994, 11, 115-119.
5. Bocco, A.; Cuvelier, M.-E.; Richard, H.; Berset, C. Antioxidant activity and phenolic composition of Citrus peel and seed extracts. J. Agric. Food Chem. 1998, 46, 2123-2129.
6. Tomás-Barberán, F.; Clifford, M. N. Flavanones, chalcones, and dihydrochalcones - nature, occurrence and dietary burden. J. Sci. Food Agric. 2000, 80, 1073-1080.
7. Grandi, R.; Trifirò, A.; Gherardi, S.; Calza, M.; Saccani, G. Characterization of lemon juice on the basis of flavonoid content. Fruit Process. 1994, 11, 355-359.
8. Mouly, P. P.; Arzouyan, C. R.; Gaydou, E. M.; Estienne, J. M. Differentiation of Citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J. Agric. Food Chem. 1994, 42, 70-79.
9. Borrego, F.; Canales, I.; Lindley, M. G. Noehesperidin dihydrochalcone: state of knowledge review. Z. Lebensm. Unters. Forsch. A 1995, 200, 32-37.
10. Robards, K.; Li, X.; Antolovich, M.; Boyd, S. Characterisation of Citrus by chromatographic analysis of flavonoids. J. Sci. Food Agric. 1997, 75, 87-101.
11. Dugo, P.; Mondello, L.; Cogliandro, E.; Cavazza, A.; Dugo, G. On the genuineness of citrus oils. Part LIII. Determination of the composition of the oxygen heterocyclic fraction of lemon essential oils (Citrus limon (L.) Burm, f.) by normal-phase high performance liquid chromatography. Flavour Fragrance J. 1998, 13, 329-334.
12. Dugo, P.; Russo, M.; Mondello, L.; Dugo, G.; Postorino, S.; Carnacini, A. Chemical and physicochemical parameters and composition of the aromatic fraction of limoncello. Ital. J. Food Sci. 2000, 12, 343-351.
13. Moio, L.; Piombino, P.; Di Marzio, L.; Incoronato, C.; Addeo, F. L'aroma del liquore di limoni (Limoncello). Ind. Bevande 2000, 29, 499-506.
14. Bonomi, M.; Lubian, E.; Puleo, L.; Tateo, F.; Fasan, S. Criterio di caratterizzazione PCA di liquori "limoncello". Ind. Bevande 2001, 30, 371-374.
15. Nota, G.; Naviglio, D.; Romano, R.; Sabia, V.; Attanasio, G.; Spagna Musso, S. Examination of the lemon peel maceration step in the preparation of lemon liquor. Ital. Food Bev. Technol. 2001, 24, 5-9.
16. Antonelli A., Carnacini A., Versari A. Liquid-liquid extraction of silylated polyalcohols from vinegar, and their determination by capillary GC. J. High Res. Chrom. 1994, 17, 553-555.
17. AOAC, Official Methods of Analysis, Method No. 968.09 and 972.10, 15th ed.; AOAC International: Arlington, VA, 1990.
18. Martens, H., Martens, M. Multivariate Analysis of Quality. An Introduction; Wiley: New York, 2001.
19. CNR-RAISA. Gli olii essenziali agrumari; Di Giacomo A., Mincione B., Eds.; Laruffa Editore: Reggio Calabria, Italy, 1994.
20. Pennisi, L.; Raciti, G.; Di Giacomo, A. Resa e qualità degli olii essenziali del limone 'Femminello comune' in relazione all'ambiente di coltivazione ed alla tecnologia impiegata. Ess. Deriv. Agrumari 1972, 42, 254-262.
21. Verzera, A.; Del Duce, R.; Stagno d'Alcontres, I.; Trazzi, A.; Daghetta, A. 1992a Trasformazioni dei componenti degli aromi solubili agrumari in abiente acido acquoso. Nota I. Monoterpeni aciclici e monociclici. Ind. Bevande 1992, 21, 217-222.
22. Kimura, K.; Nishimura, H.; Iwata, I.; Mizutani, J. Deterioration mechanism of lemon flavor. Formation mechanism of off-odor substances arising from citral. J. Agric. Food Chem. 1983, 31, 801-804.
23. Verzera, A.; Stagno d'Alcontres, I.; Donato, M. G.; Del Duce, R.; Gigliotti, C. Trasformazioni dei componenti degli aromi solubili agrumari in abiente acido acquoso. Nota II. Monoterpeni biciclici. Ind. Bevande 1992, 21, 379-386.
24. Mazza, G. Identificazione di nuovi composti negli olii agrumari mediante GC/MS. Ess. Deriv. Agrumari 1987a, 57, 19-30.
25. Mazza, G. Studio sulle ossidazioni dei monoterpeni negli oli essenziali. Ess. Deriv. Agrumari 1987b, 57, 5-18.