Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(10), 718-721
DOI: 10.12691/jfnr-2-10-10
Open AccessArticle

Conversion of Limonene into More Valuable Aroma under Hydrothermal Conditions

Hideo Iwai1, Teruaki Matsubara1, Yukihiro Kawamoto2, Takuya Suetsugu3, Arata Takamizu3, Masahiro Tanaka3, Munehiro Hoshino3, Armando T. Quitain1 and Mitsuru Sasaki4,

1Graduate School of Science and Technology, Kumamoto University, Kurokami 2-39-1, Kumamoto 860-8555, JAPAN

2Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, 464-8603, JAPAN

3Maruboshi Vinegar-ASCII, Food Technology and Biology Technical Center (MAFT), 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, 827-0004, JAPAN

4Institute of Pulsed Power Science, Kumamoto University, Kurokami 2-39-1, Kumamoto 860-8555, JAPAN

Pub. Date: October 07, 2014

Cite this paper:
Hideo Iwai, Teruaki Matsubara, Yukihiro Kawamoto, Takuya Suetsugu, Arata Takamizu, Masahiro Tanaka, Munehiro Hoshino, Armando T. Quitain and Mitsuru Sasaki. Conversion of Limonene into More Valuable Aroma under Hydrothermal Conditions. Journal of Food and Nutrition Research. 2014; 2(10):718-721. doi: 10.12691/jfnr-2-10-10

Abstract

The aromatic components in citrus essential oils are monoterpenes, sesquiterpenes, and some oxygenated compounds. It is known that monoterpenes, such as limonene, take a little part of the aroma and are sometimes removed by deterpenation processes. In this study, a novel technology through a wet oxidation process using hydrogen peroxide was investigated for the conversion of limonene. Experiments were conducted using a batch type reactor to study the effects of temperature and reaction time on the conversion of limonene under the following conditions: temperature range of 150 to 200C at reaction time of 10-80 min. After each run, samples consisting of 2 layers (oil and water phases) were collected. The oil layer was qualitatively analyzed of its composition using a gas chromatography-mass spectrometry (GC-MS) apparatus, while the organic carbon content in water layer was analyzed using a total organic carbon (TOC) analyzer. Results obtained under these conditions indicated highly selective conversion of limonene especially into its isomers.

Keywords:
limonene subcritical water hydrothermal oxidation

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