title: Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).
abstract: A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.
authors.affiliation: Sericultural and Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences , Guangzhou 510610, People's Republic of China.
authors.forename: Yulong
authors.initials: Y
authors.lastname: Chen
authors.forename: Jijun
authors.initials: J
authors.lastname: Wu
authors.forename: Yujuan
authors.initials: Y
authors.lastname: Xu
authors.forename: Manqing
authors.initials: M
authors.lastname: Fu
authors.forename: Gengsheng
authors.initials: G
authors.lastname: Xiao
mesh_terms: D032084:Citrus sinensis / Q000737:chemistry*; D057168:Distillation / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry / Q000302:isolation & purification*; D010938:Plant Oils / Q000737:chemistry / Q000302:isolation & purification*
chemical_list: D009822:Oils, Volatile; D010938:Plant Oils