Abstract
The paper reports basic modern methods for isolating terpenes, outlines the advantages and reasons for this particular technological processing of essential oils, specifically lemon oil. The qualitative composition and quantitative ratios of components in lemon essential oil were determined by gas chromatography on a packed column (the stationary phase-dinonylphthalate). Based on the chromatographic profile, it was found that the key component of the oil is monoterpene d-limonene (70.60±4.61 %), which masks a harmonious manifestation of lemon flavor. The paper reports results from theoretical calculations of selective fractionation under a vacuum that have been tested at a laboratory installation for the fractional distillation of essential oils, which simulates a full cycle of fractionation. The basic nodes of the installation were aligned with the schemes of universal plants that are common in industry. The optimal modes for the selection of terpenes and terpenoid factions are given, namely the value for the limit and working reflux number, pressure, and boiling temperature ranges. The fraction of terpene, selected at a cube temperature from 67 °C to 70 °C, under a pressure of 2.64 kPa at a reflux ratio of 1:3, makes up 30.0 % by weight. The fraction of terpenoids, selected at a cube temperature from 84 °C to 96 °C, under a residual pressure from 0.33 to 0.66 kPa and at a reflux ratio of 1:14, makes up 60.0 % by weight. Following the organoleptic study, it was established that the terpene fraction has a lemon flavor, due to the high content (80.0 %) of limonene, with notes of bergamot (β-myrcene ‒ 5.12 %). Among other terpenoids, citral adds a muscat tone to the aroma, which, together with geraniol and linalool, acquires a noble aroma of citrus with a fine floral note. All fractions of essential oils should be used in the food and cosmetic technology because the fraction of terpenes could be a valuable component in the creation of original composite fragrances.
Highlights
Essential oils (EO) are almost not used in the raw form by modern industry, they are exposed to various technological treatments
Lemon EO is obtained by pressing fresh peel of lemons in the amount of 0.4...0.6 %
In order to establish the technological regimes of this process, one needs to know the chemical composition of EO, which is a multicomponent mixture
Summary
Essential oils (EO) are almost not used in the raw form by modern industry, they are exposed to various technological treatments. The requirements by consumers contribute to the implementation of new principles for prolonging the shelf life, to the refinement and elaboration of new methods and procedures for studying the factors that influence the quality of a product Such a technological tool is the selection of the fraction of terpene hydrocarbons – deterpenation. Selective fractionation is one of the few techniques to implement the deterpenation of EO that makes it possible to quickly and accurately separate a multi-component mixture into fractions at its minimal losses To this end, it is necessary to conduct theoretical calculations, and specify the limits of technological modes of operation, which in turn requires skilled workers and leads to the unjustified losses of EO
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
