Purposes The aroma components of the Bingtang navel orange essential oil obtained by molecular distillation was analyzed which aimed at providing a basis for flavoring.
Methods Using Chu orange as the material, the oil was separated from peel and pulp by molecular distillation after squeezing, and the volatile components of orange oil were analyzed by using of gas chromatography spectrometry (GC-MS), and compared with the main chemical of orange oil in ISO standard, finally, flavor evaluation of orange oil was carried out.
Results With the mass spectrometry library search, 58 compounds were identified which account for 97.344% in the volatile components of Chu orange oil. Among them, 7 were alcohols (2.418%), aldehydes 11 (3.403%), esters 2 (0.034%), alkanes 31 (90.959%), ketones 3 (0.164%) and other compounds 6 (0.521%), of which alkane content dominated. The major chemical constituents include limonene (76.769%), myrcene (7.001%), linalool (1.912%), decanal (1.112%), α-pinene (3.046%), sabinene (1.783%), aldehydes (0.959%), etc. Compared with the main chemical of orange oil in ISO standard, all the 14 main chemical components of Chu orange essential oil were detected. The test results were compared with the main chemical components of the orange oil in the ISO standard. It was found that the 14 main chemical components in the orange oil were detected in the Chu orange oil, but the content accounted for a big difference. Sensory evaluation showed that the orange juice added Chu orange refined oil sample refinement of the degree of increased oral comfort, significantly increased sweetness, richness improved, good sense of hygiene, oral residual improvement.
Conclusions The main chemical components of the orange oil obtained by molecular distillation are similar to those of the traditional sweet orange oil, but their proportions are quite different. This study provides reference for the development and application of different orange oils in cigarette flavoring.
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