Changes in Citrus hystrix oil during autooxidation

Abstract

The essential oil from Citrus hystrix is an interesting new raw material for the food and cosmetic industry. The composition of oil was analyzed by capillary gas chromatography. Changes due to autooxidation were studied at 40°C and 60°C using a headspace autosampler. Volatiles were identified by GC-MS after solid-phase microextraction (SPME) sampling using a Carbowax coated fiber. Changes in the sensory profile of autooxidized oil were determined under conditions specified by ISO standards, using unstructured graphical scales. Influences of a dihydropyridine antioxidant, Diludine, and of rosemary extracts on the course of oxidation of Citrus hystrix essential oil were determined; correlations between sensory and chromatographic data were calculated.