The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Volatile Compounds in Citrus Essential Oils: A Comprehensive Review
Open accessAbstract
The essential oil fraction obtained from the rind of Citrus spp is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the ten most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange) and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all ten species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.
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Cites
Tao, N., Jia, L., & Zhou, H. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.12.070 · Cited by 293
Hosni, K., Zahed, N., Chrif, R., Abid, I., Medfei, W., Kallel, M., Brahim, N. B., & Sebei, H. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.05.068 · Cited by 242
Current and Potential Use of Citrus Essential Oils
Palazzolo, E., Armando Laudicina, V., & Antonietta Germanà, M. (2013) · Current Organic Chemistry · doi:10.2174/13852728113179990122 · Cited by 195 · cited 1×
“Citrus essential oils, widely used to the procurance of natural fruity perfumes and as flavoring ingredients in food, pharmaceutical and cosmetic products (Tranchida et al., 2012; Palazzolo et al., 2013; Othman et al., 2017), are obtained mainly from the fruit rind (flavedo), although flowers or leaves have also been…”
BackgroundChemical variability of peel and leaf essential oils of 15 species of mandarins
Lota, M.-L., de Rocca Serra, D., Tomi, F., & Casanova, J. (2001) · Biochemical Systematics and Ecology · doi:10.1016/s0305-1978(00)00029-6 · Cited by 159
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Phenolic composition, antioxidant potential and health benefits of citrus peel
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109114 · Cited by 711
Saini, R. K., Ranjit, A., Sharma, K., Prasad, P., Shang, X., Gowda, K. G. M., & Keum, Y.-S. (2022) · Antioxidants · doi:10.3390/antiox11020239 · Cited by 584
D‐limonene: A multifunctional compound with potent therapeutic effects
Anandakumar, P., Kamaraj, S., & Vanitha, M. K. (2021) · Journal of Food Biochemistry · doi:10.1111/jfbc.13566 · Cited by 317
Utilization of pomelo peels to manufacture value-added products: A review
Xiao, L., Ye, F., Zhou, Y., & Zhao, G. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129247 · Cited by 172
Hou, H.-S., Bonku, E. M., Zhai, R., Zeng, R., Hou, Y.-L., Yang, Z.-H., & Quan, C. (2019) · Heliyon · doi:10.1016/j.heliyon.2019.e02947 · Cited by 91
Metadata
- Authors
- González-Mas, M. C., Rambla, J. L., López-Gresa, M. P., Blázquez, M. A., & Granell, A.
- Venue
- Frontiers in Plant Science
- Publisher
- Frontiers Media SA
- Published
- 2019-02-05
- Volume
- 10
- Pages
- 12-12
- ISSN
- 1664-462X (ISSN-L)
- OpenAlex
- W2913550358
- Cited by
- 440
- References
- 4
- FWCI
- 30.10
- Type
- journal article
- Language
- en
- Open access
- gold
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- González-Mas, M. C., Rambla, J. L., López-Gresa, M. P., Blázquez, M. A., & Granell, A. (2019). Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. Frontiers in Plant Science. https://doi.org/10.3389/fpls.2019.00012
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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