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Prediction of flavor characteristics of the phases from citrus essential oils fractionation using ethanol and water mixtures as solvents

Grant number: 15/06162-8
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): September 01, 2015
Effective date (End): June 30, 2016
Field of knowledge:Engineering - Chemical Engineering
Principal Investigator:Christianne Elisabete da Costa Rodrigues
Grantee:Daniel Gonçalves
Supervisor abroad: Alírio E. Rodrigues
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Local de pesquisa : Universidade do Porto (UP), Portugal  
Associated to the scholarship:13/11150-3 - Citrus essential oils fractionation using ethanol with different water contents as solvents: phase equilibrium, physical properties and continuous equipment extraction, BP.DR

Abstract

Essential oils are the main raw materials of fragrances and flavor industries. The citrus fragrances are the most used fragrances for the formulation of unisex perfumes for the producer and supplier market of perfumes, cosmetics and toiletries. Moreover, most of the main fragrances companies have citrus products in their portfolio. In 2014, in the export trade of perfumery and colonies, Brazil ranked as the 7th largest exporter and the 8th with more value sales, with values far below from France, the largest exporter market. Citrus essential oils are liquid products obtained generally by citrus fruit peel cold pressing and consist mainly of terpene hydrocarbons (from 60 to 98%) and their oxygenated derivatives. The terpene hydrocarbons are more susceptible to degradation and oxidation reactions when exposed to air and light, what can result in significant changes in the oil original flavor. The oxygenated compounds are the greatest responsible for the typical aroma of citrus fruit, which makes their content a high impact parameter in the set of the essential oil commercial value. Fractionation processes consisting of the concentration of oxygenates are largely developed in order to improve the sensorial quality of essential oils. Among them, the liquid-liquid extraction is offered as an interesting alternative process, since it can be carried out under ambient temperature and pressure conditions with, consequently, a low impact in the sensorial characteristics of the essential oil and low energy consumption. However, up to date, the study of different essential oils fractionation are mostly concentrated in obtaining quantitative information, such as phase equilibrium data and thermodynamic modeling. Therefore, obtaining qualitative data by the evaluation of the flavoring characteristics of the phases from the liquid-liquid equilibrium is of great interest to the area. The development of the proposed project will allow a further study about the citrus essential oil fractionation, with regard to sensorial properties (smell/ flavor) of terpene-rich and solvent-rich phases from the phase equilibrium of real systems composed of crude citrus essential oil (lime or orange), ethanol and water, at 298.2 K. It will be possible to relate the liquid-liquid extraction technique with the changes, and possible improvements, of flavoring characteristics of the phases from the liquid-liquid equilibrium through qualitative data, using the tools developed by the Laboratory of Separation and Reaction Engineering team, from Faculty of Engineering, University of Porto, in Portugal, such as Perfumery Ternary Diagrams and Perfumery Radars. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GONCALVES, DANIEL; COSTA, PATRICIA; BEJAR, CAROLINE L.; BOCQUET, AGATHE; RODRIGUES, CHRISTIANNE E. C.; RODRIGUES, ALIRIO E. Air Diffusion of Aroma-Active Components from Crude Citrus Essential Oils and Their Extract Phases Obtained by Solvent Extraction. Industrial & Engineering Chemistry Research, v. 57, n. 16, p. 5670-5679, APR 25 2018. Web of Science Citations: 3.
GONCALVES, DANIEL; COSTA, PATRICIA; RODRIGUES, CHRISTIANNE E. C.; RODRIGUES, ALIRIO E. Effect of citrus sinensis essential oil deterpenation on the aroma profile of the phases obtained by solvent extraction. JOURNAL OF CHEMICAL THERMODYNAMICS, v. 116, p. 166-175, JAN 2018. Web of Science Citations: 7.
GONCALVES, DANIEL; COSTA, PATRICIA; RODRIGUES, CHRISTIANNE E. C.; RODRIGUES, ALIRIO E. Fractionation of acid lime essential oil using ethanol/water mixtures: Effect of the process on the aroma profile. JOURNAL OF CHEMICAL THERMODYNAMICS, v. 108, p. 118-126, MAY 2017. Web of Science Citations: 6.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.