The composition of alcoholic extracts of lemons coming from the Amalfi and Sorrento areas were studied, namely samplings of the cultivars “Sfusato di Amalfi” and “Limone di Sorrento.” Lemons were taken monthly from six orchards in the Amalfi area and eight orchards in the Sorrento area. Lemon peels were submitted to alcoholic infusion similar to that used for the production of the “limoncello” drink. The extracts were analyzed by GC/MS and the volatile fractions were characterized. The compositions observed were similar to those reported for cold-pressed lemon essential oils, hydroalcoholic extracts and commercial “limoncello” drinks. The evolution during the season has underlined defined courses for some classes of components. The carbonyl-to oxygenated compound ratio, alcohols-to-oxygenated compounds ratio and esters-to-oxygenated compounds ratio are indices of flavoring quality. These showed a similar trend for both lemon types. In comparison to other lemon productions a higher amount of minor classes of components were exhibited.

Alcoholic extracts composition from lemon fruits of the Amalfi-Sorrento peninsula

ATTANASIO, GERARDINA;ALBANESE, DONATELLA;DI MATTEO, Marisa
2006

Abstract

The composition of alcoholic extracts of lemons coming from the Amalfi and Sorrento areas were studied, namely samplings of the cultivars “Sfusato di Amalfi” and “Limone di Sorrento.” Lemons were taken monthly from six orchards in the Amalfi area and eight orchards in the Sorrento area. Lemon peels were submitted to alcoholic infusion similar to that used for the production of the “limoncello” drink. The extracts were analyzed by GC/MS and the volatile fractions were characterized. The compositions observed were similar to those reported for cold-pressed lemon essential oils, hydroalcoholic extracts and commercial “limoncello” drinks. The evolution during the season has underlined defined courses for some classes of components. The carbonyl-to oxygenated compound ratio, alcohols-to-oxygenated compounds ratio and esters-to-oxygenated compounds ratio are indices of flavoring quality. These showed a similar trend for both lemon types. In comparison to other lemon productions a higher amount of minor classes of components were exhibited.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/1518288
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