Peer-Reviewed Research Database

Orange Oil — 186 papers

Papers mentioning orange oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the orange oil research comes from

paper count of indexed corpus · via OpenAlex

Huazhong Agricultural University

Zhejiang University

Dalian Polytechnic University

Beijing Technology and Business University

South China University of Technology

Chinese Academy of Sciences

University of Florida

University of Chinese Academy of Sciences

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2021 Food chemistry aroma analysis

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus).

Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-... Read full abstract on PubMed →

PMID: 34153601 DOI: 10.1016/j.foodchem.2021.130365

2008 Journal of agricultural and food chemistry aroma analysis

Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.

The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Up... Read full abstract on PubMed →

PMID: 18298066 DOI: 10.1021/jf073132l

2025 aroma analysis

Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions.

The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidi... Read full abstract on PubMed →

PMID: 40870686 DOI: 10.3390/foods14162773 Full text on PMC

2025 sensory panel

Climate Change Adaptation in Winemaking: Combined Use of Non-Saccharomyces Yeasts to Improve the Quality of Pedro Ximénez Wines.

This study evaluates the impact of two non-Saccharomyces yeasts, Lachancea thermotolerans and Metschnikowia pulcherrima, on the oenological and sensory charact... Read full abstract on PubMed →

PMID: 40871412 DOI: 10.3390/microorganisms13081908 Full text on PMC

2025 unrelated

Urine metabolite profiling in Indian males exposed to high-altitude: a longitudinal pilot study.

People who visit high-altitude for research and development work, pilgrimage, recreational purposes and deployments are exposed to different environmental conditions such as low te... Read full abstract on PubMed →

PMID: 40374771 DOI: 10.1038/s41598-025-00312-y Full text on PMC

2017 Journal of the science of food and agriculture other

Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables.

BACKGROUND: Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell tar... Read full abstract on PubMed →

PMID: 27611358 DOI: 10.1002/jsfa.8025

2013 Talanta gc ms

Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).

A novel headspace gas chromatography-mass spectrometry (HS GC-MS) method was developed for analysis of volatile compounds in onion (Allium cepa L. var. cepa, 'Recas'). MS was opera... Read full abstract on PubMed →

PMID: 23200369 DOI: 10.1016/j.talanta.2012.10.022

2024 Molecules (Basel, Switzerland) other

Elucidating the Phytochemical Landscape of Leaves, Stems, and Tubers of Codonopsis convolvulacea through Integrated Metabolomics.

Codonopsis convolvulacea is a highly valued Chinese medicinal plant containing diverse bioactive compounds. While roots/tubers have been the main medicinal parts used in practice,... Read full abstract on PubMed →

PMID: 38999145 DOI: 10.3390/molecules29133193 Full text on PMC

2024 Journal of food science other

Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor.

Carbon dioxide and kimchi odor compounds, formed during fermentation, negatively affect the long-distance distribution of commercial kimchi. To address these issues, in this study,... Read full abstract on PubMed →

PMID: 38010734 DOI: 10.1111/1750-3841.16852

2019 other

Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels

Abstract Calcium alginate microgels are commonly used for encapsulation of biologically active agents intended for oral ingestion in the food and pharmaceutical industries. In the... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodhyd.2019.02.013 DOI: 10.1016/J.FOODHYD.2019.02.013

2016 Journal of food science aroma analysis

Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds.

Garlic causes a strong garlic breath that may persist for almost a day. Therefore, it is important to study deodorization techniques for garlic breath. The volatiles responsible fo... Read full abstract on PubMed →

PMID: 27649517 DOI: 10.1111/1750-3841.13439

2014 Journal of food science other

Deodorization of garlic breath volatiles by food and food components.

The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic wa... Read full abstract on PubMed →

PMID: 24592995 DOI: 10.1111/1750-3841.12394

2010 Natural product research gc ms

Chemical composition and antibacterial, antifungal and antioxidant activities of the flower oil of Retama raetam (Forssk.) Webb from Tunisia.

The chemical composition of the essential oils obtained by hydrodistillation from the flowers of Retama raetam (Forssk.) Webb cultivated in Tunisia was determined by GC and GC/MS a... Read full abstract on PubMed →

PMID: 20461625 DOI: 10.1080/14786410802529190

2019 gc ms

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation.

Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the... Read full abstract on PubMed →

PMID: 30599949 DOI: 10.1016/j.foodres.2018.07.056

2018 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association other

Absence of adverse effects following the gavage administration of methyl propyl trisulfide to Sprague-Dawley rats for 90 days.

Methyl propyl trisulfide is a flavoring substance found in foods such as garlic and onions. At the request of the European Food Safety Authority (EFSA) for additional toxicological... Read full abstract on PubMed →

PMID: 30075317 DOI: 10.1016/j.fct.2018.07.056

2025 Food research international (Ottawa, Ont.) aeda

Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection.

Onion seasoning oil produced by oil immersion is valued for its distinctive aroma and nutritional benefits, yet its key aroma compounds remain insufficiently characterized. Based o... Read full abstract on PubMed →

PMID: 41174382 DOI: 10.1016/j.foodres.2025.117292

2019 Biotechnology for biofuels other

Eco-efficient recovery of bio-based volatile C2-6 fatty acids.

BACKGROUND: Volatile fatty acids (VFAs) are produced by fermentation of various bio-sources and human wastes at minimal cost; sometimes, even sources having a prepaid processing fe... Read full abstract on PubMed →

PMID: 31044005 DOI: 10.1186/s13068-019-1433-8 Full text on PMC

2017 Analytical and bioanalytical chemistry gc ms

Sol-gel-based SPME fiber as a reliable sampling technique for studying biogenic volatile organic compounds released from Clostridium tetani.

A novel and efficient headspace solid-phase microextraction (HS-SPME) method, followed by gas chromatography mass spectrometry (GC-MS), was developed to study volatile organic comp... Read full abstract on PubMed →

PMID: 29030669 DOI: 10.1007/s00216-017-0675-1

2012 Molecules (Basel, Switzerland) gc ms

Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.

The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven a... Read full abstract on PubMed →

PMID: 22450681 DOI: 10.3390/molecules17043708 Full text on PMC

2008 Bioscience, biotechnology, and biochemistry unrelated

Structure-dependent photodegradation of carotenoids accelerated by dimethyl tetrasulfide under UVA irradiation.

Carotenoids are used in wide-ranging food applications, but they are susceptible to degradation by many factors including light. We examined the photodegradation of five kinds of c... Read full abstract on PubMed →

PMID: 18685214 DOI: 10.1271/bbb.80251

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.