STUDY ON THE ENRICHMENT OF OXYGEN-CONTAINING COMPONENTS IN CITRUS PEEL OILS AND THEIR APPLICATION IN FLAVOR MANUFACTURING

Abstract

The oxygen-containing components are the aroma factors in citrus peel oils. However, their amounts in these oils are often small. Thus, for applications in food processing technology, we developed a method to enrich the oxygen-containing components in citrus peel oils as follows: Ethanol  96 % was used to dissolve citrus peel oils with a ratio of ethanol 96 % : oil = 2 : 1, then ethanol 70 % was used to separate the solution with the ratio of ethanol 70 % : oil = 1 : 1. After enrichment, the oxygen-containing components were analyzed by GC-MS. 28 oxygencontaining components in enriched Doan Hung pummelo peel oil were identified, representing 97,04 %. We also identified 22 components in Ham Yen orange peel oil with 20 oxygencontaining components accounted for 88,82 % and 2 hydrocarbons accounted for 7,07% of the total amount of the oil 25 components with 21 oxygen-containing components accounted for 91,06 % and 4 nonoxygen- component accounted for 5,43 % in Ham Yen lime peel oil. After enrichments, these citrus peel oil were combined to make flavors using β-cyclodextrin and maltodextrin as encapsulating agents. By GC-MS, 41 components were identified in this flavoring. This citrus peel oils flavoring is a smooth white powder, possesses special aroma, and is soluble in water and ethanol.