Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different
An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is often added to foods as an oil-in-water emulsion. However, limonene-containing oil-in-water emulsions are susceptible to both physical instability and oxidative degradation, leading to loss of aroma and
Citral and limonene are the major flavor components of citrus oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could
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