Florida Agricultural Experiment Station Journal Series Number 4226.
Preparation and Chemical Composition of Orange Oil Concentrates
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1197–1199, July 1983
How to Cite
VORA, J. D., MATTHEWS, R. F., CRANDALL, P. G. and COOK, R. (1983), Preparation and Chemical Composition of Orange Oil Concentrates. Journal of Food Science, 48: 1197–1199. doi: 10.1111/j.1365-2621.1983.tb09190.x
The assistance of Mr. James Templeton, Pesticide Research Laboratory, Institute of Food & Agricultural Sciences, Univ. of Florida, Gainesville, FL, for the mass spectral analyses is gratefully acknowledged.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/3/82; revised 2/16/83; accepted 2/16/83.
Flavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty-five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25-fold had an increase in color value of 20-fold, while the concentration of oxygenated flavor compounds increased about 10 times.