Burcu Bozova, Muharrem Gölükcü, Angelo Maria Giuffrè
{"title":"不同水蒸馏时间对佛手柑（Citrus bergamia Risso）果皮精油成分和产量的影响以及冷压法的比较","authors":"Burcu Bozova, Muharrem Gölükcü, Angelo Maria Giuffrè","doi":"10.1002/ffj.3789","DOIUrl":null,"url":null,"abstract":"Bergamot (<jats:italic>Citrus bergamia</jats:italic> Risso) is not consumed as fresh fruit as other members of <jats:italic>Citrus</jats:italic>. Bergamot essential oil has a unique aroma. Bergamot essential oil is a very valuable product used in perfumery, cosmetics, aromatherapy and food industry due to its beautiful scent and functional properties. As with other <jats:italic>Citrus</jats:italic> species, the composition of bergamot essential oil can vary according to harvest time, climate and extraction technology. Bergamot essential oil could be obtained by cold press extraction or distillation method. Within the scope of the study, the effect of four different hydrodistillation (HD) times (5, 10, 60 and 120 min) on the composition of bergamot essential oil obtained from Turkish fruits was investigated. In the first 60 min, 96.11% of the total essential oil was obtained. Research findings have shown that the distillation time is quite effective in the composition of bergamot essential oil. Limonene, linalool and linalyl acetate, which are the main components of bergamot essential oil, varied in the range, 42.36%–53.25%, 5.59%–12.18% and 20.84%–26.73%, respectively, with respect to distillation time. In cold press method, bergamot essential oil has lower linalool/linalyl acetate ratio (0.15) compared to HD method and a higher quality essence was obtained.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method\",\"authors\":\"Burcu Bozova, Muharrem Gölükcü, Angelo Maria Giuffrè\",\"doi\":\"10.1002/ffj.3789\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Bergamot (<jats:italic>Citrus bergamia</jats:italic> Risso) is not consumed as fresh fruit as other members of <jats:italic>Citrus</jats:italic>. Bergamot essential oil has a unique aroma. Bergamot essential oil is a very valuable product used in perfumery, cosmetics, aromatherapy and food industry due to its beautiful scent and functional properties. As with other <jats:italic>Citrus</jats:italic> species, the composition of bergamot essential oil can vary according to harvest time, climate and extraction technology. Bergamot essential oil could be obtained by cold press extraction or distillation method. Within the scope of the study, the effect of four different hydrodistillation (HD) times (5, 10, 60 and 120 min) on the composition of bergamot essential oil obtained from Turkish fruits was investigated. In the first 60 min, 96.11% of the total essential oil was obtained. Research findings have shown that the distillation time is quite effective in the composition of bergamot essential oil. Limonene, linalool and linalyl acetate, which are the main components of bergamot essential oil, varied in the range, 42.36%–53.25%, 5.59%–12.18% and 20.84%–26.73%, respectively, with respect to distillation time. In cold press method, bergamot essential oil has lower linalool/linalyl acetate ratio (0.15) compared to HD method and a higher quality essence was obtained.\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-05-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/ffj.3789\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/ffj.3789","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method
Bergamot (Citrus bergamia Risso) is not consumed as fresh fruit as other members of Citrus. Bergamot essential oil has a unique aroma. Bergamot essential oil is a very valuable product used in perfumery, cosmetics, aromatherapy and food industry due to its beautiful scent and functional properties. As with other Citrus species, the composition of bergamot essential oil can vary according to harvest time, climate and extraction technology. Bergamot essential oil could be obtained by cold press extraction or distillation method. Within the scope of the study, the effect of four different hydrodistillation (HD) times (5, 10, 60 and 120 min) on the composition of bergamot essential oil obtained from Turkish fruits was investigated. In the first 60 min, 96.11% of the total essential oil was obtained. Research findings have shown that the distillation time is quite effective in the composition of bergamot essential oil. Limonene, linalool and linalyl acetate, which are the main components of bergamot essential oil, varied in the range, 42.36%–53.25%, 5.59%–12.18% and 20.84%–26.73%, respectively, with respect to distillation time. In cold press method, bergamot essential oil has lower linalool/linalyl acetate ratio (0.15) compared to HD method and a higher quality essence was obtained.
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.
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