Studies on the chromatographic deterpenation of lemon and lime oils.

Shankaracharya, N. B and Anandaraman, S. and Natarajan, C. P. (1977) Studies on the chromatographic deterpenation of lemon and lime oils. Journal of Food Science and Technology, India, 14 (3). 120-125, 15 ref..

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Abstract

Factors governing the efficiency of chromatographic separation of the terpenes and oxygenated compounds were studied while deterpenating cold pressed lemon and lime oils. The stronger the silica gel activity, the higher was the adsorptive capacity. A high silica gel to oil ratio ensured complete separation. However, silica gel with Brockmann scale activity of I/II and a 1:1 ratio of silica gel:oil was efficient and economic. Other factors were mode and degree of packaging, height of adsorbent and elution rate, eluting solvents and chemical inertness of adsorbent. Sensory evaluation of lemon and lime oils indicated that distilled oils were least preferred and cold pressed fresh oils had extremely good flavour quality.

Item Type:	Article
Uncontrolled Keywords:	LEMONS-; deterpenation of lemon oils; CITRUS-FRUITS; lime oils, deterpenation of; CHROMATOGRAPHY-; lemon oils, deterpenation of; ESSENTIAL-OILS; TERPENES-
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Mar 2010 10:23
Last Modified:	23 Mar 2010 10:23
URI:	http://ir.cftri.res.in/id/eprint/7035

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