Sawamura Citrus Essential Oils

Flavor and Fragrance
1. Auflage 2011
ISBN: 978-1-118-07438-1
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: 0 - No protection

E-Book, Englisch, 398 Seiten, E-Book

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.

Autoren/Hrsg.

Sawamura, Masayoshi

Inhaltsverzeichnis

Preface.
Contributors.
1 Introduction (Masayoshi Sawamura).
2 Techniques for Oil Extraction (FaridChemat).
2.1 Steam and Hydrodistillation (Farid Chemat).
2.2 Solvent- and Water-Free Microwave Extraction (FaridChemat).
2.3 Ultrasound-Accelerated Solvent Extraction (FaridChemat).
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 (NguyenThi Minh-Tu).
3.2 Africa (Simon Muhoho Njoroge and MasayoshiSawamura).
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 MasayoshiSawamura).
Korea (Hee-Sun Song).
Viet Nam (Nguyen Thi Lan-Phi).
3.5 Europe (Marco Poiana).
4 Enantiomeric and Stable Isotope Analysis (Nguyen ThiThao).
4.1 Enantiomeric Analysis (Nguyen Thi Thao).
4.2 Stable Isotope Ratio Analysis (Nguyen Thi Thao andAtsushi Satake).
4.3 Application in Authenticity Control of Essential Oil fromDifferent Origins (Nguyen Thi Thao).
5 Gas Chromatography-Olfactometry and Aroma-ActiveComponents in Citrus Essential Oils (Nguyen ThiLan-Phi).
5.1 Gas Chromatography-Olfactometry.
5.2 Flavor and Odor/Aroma Key/Impact Compounds in CitrusEssential 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 (MasayoshiSawamura).
6.3 Antimicrobiology (Hee-Sun Song).
7 Aromatherapy (Chizu Kumagai).
7.1 Application for Therapeutic Effect (ChizuKumagai).
7.2 Ageing of Essential Oils (Masayoshi Sawamura andU-Sun Son).
8 Industrial View (Hisakatsu Iwabuchi).
8.1 Formulation of Essential Oils for Processed Foods:Production, Trend, and Microcapsulation (Chiyoki Yukawa andMasaki Shimada).
8.2 Eco-Conscious System of Oil Extraction from Citrus PeelWastes (Takehiro Kashiwagi and Masayoshi Sawamura).
Index.

Über Autor(innen)

MASAYOSHI SAWAMURA, PhD, is Professor of Food Science at Kochi University, Japan. For more than thirty years, his research has focused on citrus essential oils, including analytical methods, aroma evaluation, and functional properties. Dr. Sawamura has published more than 200 original research papers.