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Related Concept Videos

Structure and Nomenclature of Alcohols and Phenols02:23

Structure and Nomenclature of Alcohols and Phenols

Overview
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
As with other organic compounds, alcohols and phenols...
Preparation of Diols and Pinacol Rearrangement01:57

Preparation of Diols and Pinacol Rearrangement

Compounds bearing two hydroxyl groups are known as diols. When the hydroxyl groups are located on adjacent carbon atoms, the diols are called vicinal diols or glycols. Under acidic conditions, vicinal diols undergo a specific reaction called pinacol rearrangement.
The reaction begins with transferring a proton from the acid catalyst to one of the hydroxyl groups, producing an oxonium ion.
Oxidation of Alcohols02:37

Oxidation of Alcohols

In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
The process of oxidation in a chemical reaction is observed in any of the three forms:
Radical Autoxidation01:20

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...

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Extraction of Lignin with High &#946;-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield
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Linalool in orange juice: origin and thermal stability.

Russell Bazemore1, Russell Rouseff, Michael Naim

  • 1University of Florida Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred 33850, USA.

Journal of Agricultural and Food Chemistry
|December 28, 2002
PubMed
Summary
This summary is machine-generated.

Orange juice linalool content is primarily from the peel, not the juice vesicles. Mechanical extraction methods significantly increase peel oil and linalool concentration in the final juice product.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Agricultural Science

Background:

  • Linalool is a key aroma compound in Valencia oranges.
  • Understanding linalool distribution is crucial for orange juice quality.
  • Commercial orange juice production methods impact aroma compound content.

Purpose of the Study:

  • To quantify linalool concentrations in Valencia orange juice under different extraction conditions.
  • To determine the contribution of orange peel to the total juice linalool content.
  • To assess the effect of thermal processing on linalool in juice.

Main Methods:

  • Juice extraction from Valencia oranges using three methods: peeled, hand-reamed peel-intact, and mechanically extracted peel-intact.
  • Analysis of linalool concentrations using pentane:ether extraction and high-resolution capillary gas chromatography (GC).
  • Evaluation of peel oil levels and thermal processing effects on linalool.

Main Results:

  • Juice from peeled oranges had significantly lower linalool (0.004 mg/L) compared to peel-intact juice (0.020-0.106 mg/L).
  • Mechanical extraction incorporated 96% of peel's linalool, while hand-reaming incorporated 80%.
  • Thermal processing slightly increased linalool in mechanically extracted juice.

Conclusions:

  • The majority of linalool in commercial orange juice originates from the peel, especially with mechanical extraction.
  • Juice vesicle cytoplasm contributes minimally to the overall linalool content.
  • Extraction method and peel oil content are critical factors influencing linalool levels in orange juice.