Michael J. Calandra, Ying Wang, Jeff Dodson, Joao Roberto Amador
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An insoluble α-Ketoglutarate salt coated onto an inert high surface area solid support prevents autoxidation of neat citrus oil
Terpene hydroperoxides (THPs) have been reported to be skin sensitizers, so their elimination from citrus oils is desirable for consumer safety. Previously, we reported that treatment of citrus-based perfumes with pyruvic acid and α-ketoglutaric acid (AKG) or their salts was effective at removing existing THPs, measured by peroxide value (POV) titration. AKG salts, if soluble, were effective in neat citrus oil as well, but an insoluble AKG salt was only moderately effective. However, contact with an insoluble salt did prevent further autoxidation of the citrus oil. Herein, we report that coating an inert solid support with an insoluble AKG salt, made from either N-methyl diethanolamine or 1-[bis[3-(dimethylamino)propyl]amino]-2-propanol, produced an easily handled device for insertion into a container of citrus oil; the device was highly effective at maintaining a low POV in fresh orange oil for an extended storage period. Such devices offer a promising mode of preventing autoxidation in fresh citrus oil raw materials.
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.