自从人类保持书面记录以来,柑橘类水果就因其在食品和香水中的香气而闻名和受到重视。通常被描述为柑橘油的“香槟”,特别是冷压石灰皮油引起了人们的注意。尤其是柑橘的果皮油表现出令人愉快的香豆素,甜,和香脂香气相比,它的近亲,金叶柑橘.直到今天,这些香词才被完全理解。因此,这项研究旨在确定负责物质,并阐明它们对冷压石灰油香气的贡献和影响。通过结合蒸馏,分馏,嗅觉检测,和结构阐明,确定了负责任的关键香气成分。香豆素及其相应的饱和类似物的组合已被确定为显着有助于典型的香豆素样香气,包括三种尚未在文献中描述为石灰油成分的新风味化合物:7-甲氧基-2-苯并二氢吡喃酮(3,4-二氢-7-甲氧基-2H-1-苯并吡喃-2-酮;CAS20921-02-2),5,7-二甲氧基-2-苯并吡喃酮(3,4-二氢-5,7-二甲氧基-2H-1-苯并吡喃-2-酮;CAS82243-01-4)和5,6-二氢化宾(5,6-二氢-4-甲氧基-7H-呋喃并[3,2-g][1]苯并吡喃-7-酮;CAS;2这些组分对石灰香气特征的影响的感官评估显示了风味调节效果和增强醛的能力,多汁,和果味的音符以及它们在再现真实的味道中的重要性,典型的类似香豆素的音符。
Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the \"champagne\" of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.