Rodrigues, Christianne E. C.
Rodrigues, Alirio E.
Total Authors: 4
 Univ Sao Paulo, Dept Food Engn ZEA FZEA, Separat Engn Lab LES, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga - Brazil
 Univ Porto, Fac Engn, Lab Catalysis & Mat LSRE LCM, Lab Separat & React Engn, Rua Dr Roberto Frias S-N, P-4200465 Oporto - Portugal
Total Affiliations: 2
JOURNAL OF CHEMICAL THERMODYNAMICS;
Web of Science Citations:
The aroma profile of crude Citrus sinensis essential oil (EO) and its phases from the fractionation process by solvent extraction were evaluated. Ethanol with (30 and 40)% w/w water were prepared as solvents, and different mass ratios between EO and the solvent (EO/S = 4/1, 1/1, and 1/2) were used to reach the liquid-liquid equilibrium (LLE). The concentration of the components in the vapour phase above the liquid mixtures (crude EO and LLE phases) was experimentally assessed by headspace analysis. The odour intensity of each component was estimated by Stevens' power law concept and classified into olfactory families using the Perfumery Radar procedure. LLE phases, crude and a model orange EO were evaluated in a brief sensory analysis. The extract phase obtained using ethanol with 40 (% w/w) water as solvent and EO/S 1/1 exhibited the most valued sensory and chemical characteristics. The solvent extraction was an efficient technique to yield extract phases with aroma resembling the crude orange EO, which may be incorporated into aqueous products, such as perfumes and beverages. (C) 2017 Elsevier Ltd. (AU)