Search results for "citronellol"
showing 10 items of 11 documents
Evaluation of Chemical Composition of Essential Oils Derived from Different Pelargonium Species Leaves
2019
Plants have been used for their aromatic and medicinal purposes for centuries. The genus Pelargonium contains about 250-280 species and cultivated around the world for the production of essential oils and absolutes. Pelargonium species are remarkable for their odour diversity, from fresh, lemon and minty scent, through floral, rose, fruity up to spicy and camphoreous smell as well as many health beneficial properties, that is why their essential oils are widely used in perfume, cosmetic, food and pharmaceutical industries. The aim of this study was to determine variability in populations of Pelargonium genus by evaluating their differences in quantitative and qualitative essential oils comp…
Essential Oil Yield, Chemical Composition, and Total Citral Content of Nine Cultivars of Cymbopogon Species from Western India
2016
ABSTRACTThe essential oil composition of five elite Cymbopogon varieties (OD-19, Pragati, RRL-16, NLG-84) and a hybrid (CPK-25) and four new selections (LS-1 to LS-4) were determined by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The oil yield ranged from 0.31% to 1.0% with CPK-25 (1.0%) and LS-2 (0.95%) containing the highest. A total of 66 compounds, constituting 84.6–94.3% of the oils, were identified. The main compounds were geranial (29.9–41.6%), neral (25.8–32.5%), citronellol (0.3–12.8%), geranyl acetate (1.2–8.4%), and geraniol (1.8–8.2%). Of the cultivars, OD-19 (74.1%) had the highest and LS-3 (55.7%) contained the lowest amount of total citral. CKP-2…
Determination of terpene alcohols in Sicilian Muscat wines by HS-SPME-GC-MS.
2013
Muscat is a grape family used to obtain several sweet, aromatic white dessert wines common in the Mediterranean area. Currently, three Sicilian cultivars (all classified DOC) are known: 'Moscato di Siracusa' the oldest and very rare today; 'Moscato di Noto', a modern derivative of the first and finally 'Moscato di Pantelleria', now the most common. This study concerns the volatile profile of 15 different Sicilian Muscat wines produced in different years using HS-SPME-GC-MS. In particular, four fundamental terpene alcohols (linalool, geraniol, nerol and citronellol) were considered. The principal aim was to study the evolution of aromatic compounds in wine during aging, and the information o…
Behaviour-modifying compounds for management of the red palm weevil (Rhynchophorus ferrugineusOliver)
2015
BACKGROUND Populations of red palm weevil (RPW), a severe pest of palms in Mediterranean countries, might be limited by semiochemical-based behaviour-disrupting methods. We evaluated the effects of electroantennogram (EAG)-active plant volatiles on the behaviour of RPWs from Italy and Israel. In field experiments, α-pinene, citronellol, geraniol, citral and 1-octen-3-ol were tested for their ability to disrupt attraction to pheromone–kairomone and molasses baited traps. Those that were found to be disruptive in the field were evaluated in a laboratory choice bioassay in individual cages for their effect on RPW female feeding and oviposition. RESULTS Field experiments showed reduced captures…
Development and characterization of essential oil component-based polymer films: a potential approach to reduce bacterial biofilm
2013
The development of new polymeric materials aimed to control the bacterial biofilm appears to be an important practical approach. The goal of the present study was to prepare and characterize poly(ethylene-co-vinyl acetate) copolymer (EVA) films containing citronellol, eugenol, and linalool and evaluate their efficiency on growth and biofilm formation of Listeria monocytogenes, Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, and Pseudomonas aeruginosa in monospecies and dual species. The results showed that the addition of oil components influenced the elastic modulus (15 % decrease), the tensile stress (30 % decrease), the elongation at break (10 % increase), and the co…
Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae
2004
Abstract Glycoconjugated aroma precursors from neutral grape varieties were fractionated on 5 g C18 RP cartridge. Each of the seven fractions collected was divided in three parts: first part was hydrolysed with Pectinol in order to determine total aromatic heterosides, while the second part was treated with an active strain of the yeast Saccharomyces cerevisiae UCLM 325 and the third part with acetonic powder of the same yeast strain. The studied strain proved effective in the hydrolysis of the heterosides of nerol and geraniol, cis-8-hydroxy-linalool, 8-hydroxy-dihydro-linalool, some benzenoids and some norisoprenoids derivatives such as vomifoliol and 3-oxo-α-ionol. Only whole cells are a…
De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain
2015
[Background] Monoterpenes are important contributors to grape and wine aroma. Moreover, certain monoterpenes have been shown to display health benefits with antimicrobial, anti-inflammatory, anticancer or hypotensive properties amongst others. The aim of this study was to construct self-aromatizing wine yeasts to overproduce de novo these plant metabolites in wines.
Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexa…
2020
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °
Modulation of geraniol metabolism during alcohol fermentation
2004
J. Inst. Brew. 110(3), 213–219, 2004 Geraniol is the main monoterpenol present in Gewurtztraminer white grapes and in some red aromatic grapes from northern Italy. During fermentation, the geraniol concentration showed a dramatic drop and a small amount was transformed into linalool and -terpineol by an acid catalysed chemical reaction. Yeast are responsible for changing most of the geraniol to citronellol through enzymatic reactions. The final aroma of wine is due mainly to both the untransformed geraniol and the formed citronellol. In this study, competition between the geraniol-citronellol transformation and another metabolic process, in which according to our hypothesis sterol biosynthe…
Evaluation of Chemical Composition of Essential Oils Derived from Different Pelargonium Species Leaves
2019
Abstract Plants have been used for their aromatic and medicinal purposes for centuries. The genus Pelargonium contains about 250-280 species and cultivated around the world for the production of essential oils and absolutes. Pelargonium species are remarkable for their odour diversity, from fresh, lemon and minty scent, through floral, rose, fruity up to spicy and camphoreous smell as well as many health beneficial properties, that is why their essential oils are widely used in perfume, cosmetic, food and pharmaceutical industries. The aim of this study was to determine variability in populations of Pelargonium genus by evaluating their differences in quantitative and qualitative essential …