Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 532-537

  Peng, Li Wen ^a   Sheu, Ming Jen ^b   Lin, Li Yun ^c   Wu, Chun Ta ^d   Chiang, Hsiu Mei ^e   Lin, Wen Hsin ^e   Lee, Meng Chieh ^f   Chen, Hsin Chun ^e  

^a Department of Research and Development   (Taiwan)

^b NATIONAL ILAN UNIVERSITY   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

^d NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^e CHINA MEDICAL UNIVERSITY   (Taiwan)

^f NATIONAL TAICHUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Essential oil; Fortunella margarita Swingle; Kumquat; Limonene

Indexed keywords

COLD PRESSING; FORTUNELLA MARGARITA SWINGLE; HEADSPACE SOLID PHASE MICROEXTRACTION; HS-SPME; KUMQUAT; LIMONENE; STEAM DISTILLATION; TERPENE ALCOHOLS; TERPINEN-4-OL; VOLATILE COMPONENTS;

DISTILLATION; FRUITS; GAS CHROMATOGRAPHY; OLEFINS;

ESSENTIAL OILS;

ESSENTIAL OIL;

ARTICLE; CITRUS; FORTUNELLA MARGARITA; GAS CHROMATOGRAPHY; HYPERTHERMIC THERAPY; NONHUMAN; SOLID PHASE MICROEXTRACTION;

CHROMATOGRAPHY, GAS; FOOD HANDLING; FRUIT; HOT TEMPERATURE; OILS, VOLATILE; RUTACEAE; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

FORTUNELLA; FORTUNELLA MARGARITA;

EID: 84866862194     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.014     Document Type: Article

References (17)

1. Y. Asikin, I. Taira, S. Inafuku, H. Sumi, M. Sawamura, and K. Takara Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe shiikuwasha (Citrus depressa Hayata) Journal of Food Science 77 2012 C469 C475
2. R.A. Bernhard, and B. Scrubis The isolation and examination of the essential oil of the kumquat Journal of Chromatography 5 1961 137 141
3. H.S. Choi Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil Journal of Agricultural and Food Chemistry 53 2005 1642 1647
4. M.A. Ferhat, B.Y. Meklati, and F. Chemat Comparison of different isolation methods of essential oils from citrus fruits: Cold pressing, hydrodistillation and microwave "dry" distillation Flavour and Fragrance Journal 22 2007 494 504
5. T.S. Hsueh The encyclopedia of vegetables and fruits in Taiwan 2001 Taiwan Pulo Publisher Taiwan pp. 106-107
6. A. Koyasako, and R.A. Bernhard Volatile constituents of the essential oil of kumquat Journal of Food Science 48 1983 1807 1812
7. G.W. McGraw, R.W. Hemingway, L.L. Ingram, C.S. Canady, and W.B. McGraw Thermal degradation of terpenes:camphene, δ3-carene, limonene and α-terpinene Environmental Science and Technology 33 1999 4029 4033
8. S.M. Njoroge, H. Koaze, P.N. Karanja, and M. Sawamura Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis) Flavour Fragrance Journal 20 2005 80 85
9. I.A. Ogunwande, N.O. Olawore, K.A. Adeleke, O. Ekundayo, and W.A. Koening Chemical composition of the leaf volatile oil of Psidium guajava L. growing in Nigeria Flavour Fragrance Journal 18 2003 136 138
10. P.R. Perez-Cacho, H. Galan-Soldevilla, K. Mahattanatawee, A. Elston, and R.L. Rouseff Sensory lexicon for fresh squeezed and processed orange juices Food Science and Technology International 14 2008 131 141
11. J. Rohloff Monoterpene composition of essential oil from peppermint (Mentha × piperita L.) with regard to leaf position using solid-phase microextraction and gas chromatography/mass spectrometry analysis Journal of Agricultural and Food Chemistry 47 1999 3782 3786
12. M. Schirra, A. Palma, S. D'Aquino, A. Angioni, E.V. Minello, and M. Melis Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) fruit Journal of Agricultural and Food Chemistry 56 2008 455 460
13. G. Schomburg, and G. Dielmann Identification by means of retention parameters Journal of chromatographic science 11 3 1973 151 159
14. H.E. Swisher, and L.H. Swisher Specialty citrus products S. Nagy, Veldhuis Citrus science and technology vol. 2 1977 AVI Publishing Company 290 345
15. P. Tersanisni, and R.G. Berry Chemical changes in flavor components T. Richardson, J.W. Finely, Chemical changes in food during processing 1985 Van nostrand reinhold New York 327 346
16. K. Umano, Y. Hagi, T. Tamura, A. Shoji, and T. Shibamoto Identification of volatile compounds isolated from round kumquat (Fortunella japonica Swing) Journal of Agricultural and Food Chemistry 42 1994 1888 1890
17. Wu, C. M.; Kuo, J.- M.; & Pan, B. S. (2002). Chemical and functional properties of food components. In Sikorski, Z. E. (Eds.), 2nd ed.; CRC Press. p. 238.