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Citrus Essential Oils: Flavor and Fragrance

Citrus Essential Oils: Flavor and Fragrance

Masayoshi Sawamura (Editor)

ISBN: 978-0-470-61316-0

Oct 2010

352 pages


Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy.  Citrus Essential Oils: Flavor and Fragrance presents an overview of citrus essential oils, covering the basics, methodology, and applications involved in recent topics of citrus essential oils research. The concepts, analytical methods, and properties of these oils are described and the chapters detail techniques for oil extraction, compositional analysis, functional properties, and industrial uses. This book is an unparalleled resource for food and flavor scientists and chemists.


1 Introduction (Masayoshi Sawamura).

2 Techniques for Oil Extraction (Farid Chemat).

2.1 Steam and Hydrodistillation (Farid Chemat).

2.2 Solvent- and Water-Free Microwave Extraction (Farid Chemat).

2.3 Ultrasound-Accelerated Solvent Extraction (Farid Chemat).

2.4 Solid-Phase Microextraction (Masayoshi Sawamrua).

2.5 Cold Pressing (Masayoshi Sawamura).

3 Compositional Analysis (Masayoshi Sawamura).

3.1 Analytical Method: GC-FID, GC-MS and GC × GC (Nguyen Thi Minh-Tu).

3.2 Africa (Simon Muhoho Njoroge and Masayoshi Sawamura).

3.3 America (Nguyen Thi Thao).

3.4 Asia.

China (Masayoshi Sawamura and Xiaolin Yu).

Indonesia (C. Hanny Wijaya).

Japan (Nguyen Thi Lan-Phi and Masayoshi Sawamura).

Korea (Hee-Sun Song).

Viet Nam (Nguyen Thi Lan-Phi).

3.5 Europe (Marco Poiana).

4 Enantiomeric and Stable Isotope Analysis (Nguyen Thi Thao).

4.1 Enantiomeric Analysis (Nguyen Thi Thao).

4.2 Stable Isotope Ratio Analysis (Nguyen Thi Thao and Atsushi Satake).

4.3 Application in Authenticity Control of Essential Oil from Different Origins (Nguyen Thi Thao).

5 Gas Chromatography–Olfactometry and Aroma-Active Components in Citrus Essential Oils (Nguyen Thi Lan-Phi).

5.1 Gas Chromatography-Olfactometry.

5.2 Flavor and Odor/Aroma Key/Impact Compounds in Citrus Essential Oils.

5.3 Functional Groups Related to Citrus Flavor Activity.

6 Functional Properties (Hyang-Sook Choi).

6.1 Antioxidative Activity (Hyang-Sook Choi).

6.2 Inhibitory Formation of Carcinogen (Masayoshi Sawamura).

6.3 Antimicrobiology (Hee-Sun Song).

7 Aromatherapy (Chizu Kumagai).

7.1 Application for Therapeutic Effect (Chizu Kumagai).

7.2 Ageing of Essential Oils (Masayoshi Sawamura and U-Sun Son).

8 Industrial View (Hisakatsu Iwabuchi).

8.1 Formulation of Essential Oils for Processed Foods: Production, Trend, and Microcapsulation (Chiyoki Yukawa and Masaki Shimada).

8.2 Eco-Conscious System of Oil Extraction from Citrus Peel Wastes (Takehiro Kashiwagi and Masayoshi Sawamura).