Citrus flavor stability

Russell Rouseff*, Michael Naim

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Citrus flavors are among the most desirable natural flavors and are used in beverages, confectionery, pharmaceuticals, cosmetics, and perfumery industries. In this chapter the stability of citrus flavors in both oils and final products is examined. Composition and production practices are discussed. Some of the factors which influence citrus flavor stability such as headspace oxygen, enzymes, impurities, packaging and elevated temperature storage are reviewed. Techniques to stabilize citrus flavors such as encapsulation, addition of antioxidants and removal of labile compounds are compared. Specific decomposition pathways such as acid catalyzed hydrations and oxidations are discussed. Finally the use of aroma units and GC-O to determine flavor loss and off flavor formation are compared in an example using lemon oil.

Original languageEnglish
Pages (from-to)101-121
Number of pages21
JournalACS Symposium Series
Volume756
DOIs
StatePublished - 2000
Externally publishedYes

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