TY - JOUR
T1 - Citrus flavor stability
AU - Rouseff, Russell
AU - Naim, Michael
PY - 2000
Y1 - 2000
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0041408534&partnerID=8YFLogxK
U2 - 10.1021/bk-2000-0756.ch008
DO - 10.1021/bk-2000-0756.ch008
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AN - SCOPUS:0041408534
SN - 0097-6156
VL - 756
SP - 101
EP - 121
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -