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Type: Article

Section: Flavor > Dietary Supplements

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Citrus Oils in Perfumery and Cosmetic Products

New products always require new ideas. I feel very certain that the continued use of citrus products both synthetic and natural (I hope), will be assured for many centuries to come.

Citrus essential oils

The recent trend toward natural ingredients in foods should increase the use of natural citrus oils and aqueous essences, They provide a wide range of flavors and solubility characteristics for use in foods, cosmetics, and cleansers and can he declared as natural ingredients on the label.

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Flavor Bites: Geranyl acetate

Containing a dominant rose note underlaid with fruity nuances, geranyl acetate is ideal for a range of floral, citrus, tropical fruit, berry and other flavor applications.

Supercritical Carbon Dioxide Extraction of Mandarin (Citrus deliciosa tenore) From South Brazila

The results presented in this work show the importance of experimental studies for the evaluation of the quantitative influence of process parameters on the supercritical extraction of mandarin.

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

Naringin Extraction from Exhausted Bergamot Peels

This paper describes a process using ultrafiltration and resin adsorption to purify naringin obtained by hot water extraction from bergamot peels.

Current Investigations on Orange Peel Oil Fractionation

The main objective of this work is to present our experimental fi ndings concerning the deterpenation of orange peel oil using a vacuum distillation column and some insights into the use of SCFCO2 in a packed high-pressure extraction column.

Analysis of Encapsulated Orange Peel Oil

The toluene distillation method is suggested for the routine determination of moisture in spray dried citrus oils. The technique is rapid and due to large sample size, has minimal sampling error, requires minimal equipment and can be performed by an individual with little technical training.

CharmAnalysis of Two Citrus sinensis Peel Oil Volatiles

In this paper, we will examine the CharmAnalysis of the Valencia and Pera cold-pressed oils to understand how interchangeable the oils can be in beverage systems. We will also identify compounds of odor significance that can be used in flavor formulations, and target compounds for improved QC monitoring.

Counter Current Deterpenation of Cold Pressed Sweet Orange Peel Oil

As with all citrus concentrates made by contacting oil with alcohol, the counter current deterpenated orange oil contains acetal compounds formed from the chemical condensation of aldehydes and alcohol. In flavor applications, they tend to have a “smoothing and fixing effect” in product, which is normally considered as advantageous,

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Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

The quality of Valencia orange peel oil as related to rootstock

The aldehyde and ester content of citrus oils have long been considered important indicators of flavor and aroma, and rootstocks can have an influence on this important quality of an orange oil. However, the limited amount of data accumulated regarding the influence of rootstock on oil quality and yield indicate the need for further study and research to include other varieties and rootstocks of citrus.

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Flavor Bites: Geraniol

The rose character of geraniol is very bright and fragrant but it also possesses considerable depth, which is especially helpful in flavors.

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Flavor Bites: Acetal

With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.

Flavoring with Citrus Oils

Hopefully I have shown that citrus oils are extremely important for the flavoring of foods and beverages and that their consumption is growing steadily at more than 3% per year. On the other hand, the demands for performance can be expected to become more strict, particularly as far as stability and purity are concerned.

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Flavor Bites: Nerolidol

Although subtle, nerolidol’s aroma is highly substantive and works to add depth to more volatile floral notes in a very wide range of flavors.

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Flavor Bites: Xylenols

Used with caution, the impactful xylenol family of ingredients provides burnt odor characters to a range of coffee, seafood, whisky and other flavor applications.

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Flavor Bites: trans-2 Hexenol

Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.

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