Journal
PHYTOCHEMISTRY
Volume 62, Issue 8, Pages 1283-1289Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/S0031-9422(02)00631-3
Keywords
blood orange; sweet orange; lemon; bergamot; bitter orange; aroma; fatty acids; lipids
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This paper reports on the composition of aroma compounds and fatty acids and some physico-chemical parameters (juice percentage, acidity and total sugars) in five varieties of citrus: blood orange, sweet orange, lemon, bergamot and bitter orange. Volatile compounds and methyl esters have been analyzed by gas chromatography. Limonene is the most abundant compound of monoterpene hydrocarbons for all of the examined juices. Eighteen fatty acids have been identified in the studied citrus juices, their quantification points out that unsaturated acids predominate over the saturated ones. Mean concentration of fatty acids varies from 311.8 mg/l in blood orange juice to 678 mg/l in bitter orange juice. (C) 2003 Elsevier Science Ltd. All rights reserved.
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