@article{jfnr201421010,
author={{Iwai, Hideo and Matsubara, Teruaki and Kawamoto, Yukihiro and Suetsugu, Takuya and Takamizu, Arata and Tanaka, Masahiro and Hoshino, Munehiro and Quitain, Armando T. and Sasaki, Mitsuru},
title={Conversion of Limonene into More Valuable Aroma under Hydrothermal Conditions},
journal={Journal of Food and Nutrition Research},
volume={2},
number={10},
pages={718--721},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/10/10},
issn={2333-1240},
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.},
doi={10.12691/jfnr-2-10-10}
publisher={Science and Education Publishing}
}