Abstract
Abstract Bergamot oil was oxidized in the temperature range of 40–60°C at restricted oxygen levels. The course of oxidation was investigated by gas chromatography (GLC) and gas chromatography with mass spectrometric detection (GC/MS). Flavour acceptabilities and sensory profiles were determined at the same time. The sensory acceptability decreases on storage, and sensory profiles change, too. Limonene oxides and carvone, which were identified as main oxidation products, have particular sensory profiles. An addition of rosemary extracts inhibits the oxidation, but it influences the ratios of various components of stored oil. Therefore, it changes moderately the sensory profile. The sensory profile changes are more pronounced, when 1,4-dihydropyridine antioxidants are used. Both oxidative and sensory changes depend on the structure of dihydropyridines, too.
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