Abstract
We discussed the differences among the lemon oils of California prepared by In-line and Sicily prepared by the three conventional methods, In-line, Sfumatrice and Pelatrice-method (C-I, S-I, S-S and S-P, respectively) in the previous paper. In this paper, we analyzed the components of oils after separation by elution chromatography and evaluated each flavor of fraction. The lemon oils were separated into two parts, hydrocarbon and oxygenated fraction on silica gel. Then oxygenated fraction was subjected to elution chromatography and separated to seven fractions. All fractions were subjected to GC-MS analysis and to flavor sensory evaluation. Some differences were observed among the components of the lemon oils. That is, the amounts of citronellal, neral, geranial, 1, 8-cineole in lemon oil cropped in Sicily were larger than that in California. This indicated that lemon oil in Sicily was more fresh than that in California. Among Sicilian oils, geranial, neral and 1, 8-cineole effect on flavor evaluation, that is, S-P is highest in fresh and next is S-S and last is S-I. C-I is inferior to S-I. In comparison with components among the four fraction-3 (these fractions obtain the highest score in lemon note) separated from oxygenated compounds fraction of the four lemon oils (C-I, S-I, S-S and S-P), large difference is observed in neral content (S-P is highest). On the contrary, geranial content shows just against this tendency (S-P is lowest). A flavor matrix of lemon beverage model prepared from oxygenated fraction separated from the four lemon oils is proposed. Comparing this flavor matrix with that of original lemon oil, it is obvious that hydrocarbon fraction also contributes lemon flavor boosting.
