白柠檬果皮油特征香气成分的评价

用客观方法 ,评价了白柠檬果皮油的特征香气成分。用溶剂萃取法提取白柠檬果皮的精油 ,并用硅胶柱将精油分成碳氢化合物和含氧化合物两大部分 ,由于含氧化合物部分具有果皮油的特征香气 ,利用各成分的香气值对该部分进行了评价 ,明确了香叶醛、橙花醛、沉香醇以及一些脂肪族醛等 2 5种成分对白柠檬果皮油香气起着重要作用。用这些成分按着在果皮油中的含量比调配成的混合液具有白柠檬果皮的香气。由此可知 ,利用香气成分的香气值 ,能够筛选出对食品的香气起重要作用的成分。

haracteristic Flavor Compounds in Peel Oil of Lime

Characteristic flavor compounds in peel oil of the lime were evaluated .The essential oil was prepared from the peel by solution extraction, and separated into fractions of hydrocarbon and oxygenated compounds through a silicagel column. As the oxygenated fraction had the characteristic aroma of the peel oil, odor quality of the fraction was estimated on the basis of a odor unit value(U O). Twenty five compounds such as geranial, neral, linalool and aliphatic aldehydes were selected as the components contributed to the aroma of the peel oil. The mixture of 25 compounds prepared according to their concentrations in peel oil smelled like the peel of lime. This result lead to the conclusion that U O is the useful index for evaluating odor quality.