| dc.contributor.author |
Alissandrakis, E |
en |
| dc.contributor.author |
Daferera, D |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, M |
en |
| dc.contributor.author |
Harizanis, PC |
en |
| dc.date.accessioned |
2014-06-06T06:45:38Z |
|
| dc.date.available |
2014-06-06T06:45:38Z |
|
| dc.date.issued |
2003 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0308-8146(03)00013-X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2551 |
|
| dc.subject |
Citrus honey |
en |
| dc.subject |
Linalool |
en |
| dc.subject |
Linalool derivatives |
en |
| dc.subject |
Ultrasound extraction |
en |
| dc.subject |
Volatile compounds |
en |
| dc.subject.other |
2,6 dimethyl 2,7 octadiene 1,6 diol |
en |
| dc.subject.other |
2,6 dimethyl 3,7 octadiene 2,6 diol |
en |
| dc.subject.other |
alkadiene |
en |
| dc.subject.other |
ether |
en |
| dc.subject.other |
linalool |
en |
| dc.subject.other |
organic solvent |
en |
| dc.subject.other |
pentane |
en |
| dc.subject.other |
plant extract |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
volatile agent |
en |
| dc.subject.other |
water |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
citrus fruit |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
extraction |
en |
| dc.subject.other |
flower |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
food composition |
en |
| dc.subject.other |
honey |
en |
| dc.subject.other |
lemon |
en |
| dc.subject.other |
methodology |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
orange (fruit) |
en |
| dc.subject.other |
quantitative analysis |
en |
| dc.subject.other |
tangerine |
en |
| dc.subject.other |
ultrasound |
en |
| dc.subject.other |
Citrus |
en |
| dc.subject.other |
Citrus aurantium |
en |
| dc.subject.other |
Citrus limon |
en |
| dc.subject.other |
Citrus reticulata |
en |
| dc.title |
Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0308-8146(03)00013-X |
en |
| heal.publicationDate |
2003 |
en |
| heal.abstract |
The volatile fraction of honey is believed to facilitate satisfactory discrimination between honeys of different botanical origin. A new methodology for extracting volatile compounds was developed, using n-pentane:diethylether organic solvent and a water bath with ultrasound assistance. Analysis of the extracts of four Citrus species' flowers showed linalool to be the predominant compound (11.3% in lemon, 51.6% in orange, 80.6% in sour orange and 75.2% in tangerine). The extracts from citrus honey were predominated by an array of linalool derivatives (more than 80% of the total extract). (E)-2,6-dimethyl-2,7-octadiene-1,6-diol was the predominant compound (44.7%), while significant proportions of 2,6-dimethyl-3,7-octadiene-2,6-diol (15.4%) and (Z)-2,6-dimethyl-2,7-octadiene-1,6-diol (7.2%) were also present. © 2003 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
82 |
en |
| dc.identifier.doi |
10.1016/S0308-8146(03)00013-X |
en |
| dc.identifier.spage |
575 |
en |
| dc.identifier.epage |
582 |
en |