Mathieu Paoli, Thomas Maroselli, Joseph Casanova, Ange Bighelli
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引用次数: 0
Abstract
Citral (3,7-dimethyl-2,6-octadienal), a mixture of geranial and neral (two stereoisomeric monoterpene aldehydes), is considered an important raw material in the fields of fragrance, pharmaceutical, food and cosmetic industries. It is a well-known biologically active compound present in various essential oils. A fast and reliable experimental method was developed and validated in order to quantify citral in essential oils using 1H NMR spectroscopy (experiment time at the minute level). The quantitative procedure, using anisole as internal standard, showed a perfect linearity of measurements (R2 = 0.9999), a very good accuracy (relative errors comprised between −1.9% and 0.3%) and an excellent precision (reproducibility 17.8 mg ± 1.0%). The procedure was also checked with three mixtures of weighted monoterpenes and the contents of citral, measured by GC and 1H NMR, were absolutely comparable. Then, the method was successfully applied to measure the contents of citral in 10 commercially available essential oils. Among the investigated samples, citral varied from 2.9% (Zingiber officinalis) to 90.6% (Bakhousia citriodora).
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.