Enantiomeric distribution and sensory evaluation of linalol and linalyl acetate in flavourings

Citation
F. Tateo et al., Enantiomeric distribution and sensory evaluation of linalol and linalyl acetate in flavourings, ITAL J FOOD, 12(3), 2000, pp. 371-375
Citations number
13
Categorie Soggetti
Food Science/Nutrition
Journal title
ITALIAN JOURNAL OF FOOD SCIENCE
ISSN journal
11201770 → ACNP
Volume
12
Issue
3
Year of publication
2000
Pages
371 - 375
Database
ISI
SICI code
1120-1770(2000)12:3<371:EDASEO>2.0.ZU;2-J
Abstract
Among the aroma chemicals with "sweet-floral" sensory properties, linalol a nd linalyl acetate are used most frequently in flavouring preparations. A g enuine bergamot essential oil and the same oil where natural linalol and li nalyl acetate were almost completely substituted with nature-identical ones were compared to determine if there were any sensory differences. Sensory analyses showed that no significant difference existed between the natural essential oil and the reconstituted oil, when the main analytical differenc e was limited to the enantiomeric distribution of linalol and linalyl aceta te. This note refers to bergamot as a particular matrix where a different e nantiomeric distribution of linalol and linalyl acetate with respect to the natural one does not result in significant sensorial differences.