1st Edition

Citrus The Genus Citrus

Edited By Giovanni Dugo, Angelo Di Giacomo Copyright 2002

    The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes.

    Citrus: The Genus Citrus offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. It describes the different citrus species; their environmental, geographical, and historical context; and their chemical composition and properties in detail. Following a chapter on citrus juice technology, the international panel of contributors describe the stages of preparation and processing methods of the juice, from cold extraction and distillation to the use of supercritical fluids, and the chemical reactions involved. The authors also discuss by-products, quality control, world markets, and regulations in the industry, and how analytical methods, such as mass spectrometry and HPLC, are used to characterize the Citrus essential oils.

    Citrus: The Genus Citrus explores the current and future applications of Citrus oils, which include flavorings for alcohol, soft drinks, food, as well as fragrances for cosmetics and beauty products. Authors also discuss the therapeutic properties of these oils in traditional medicine and modern pharmaceuticals. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, and plant sciences will no doubt find this volume to be of great value and interest.

    Origin and History
    Botany: Taxonomy, Morphology, and Physiology of Fruits, Leaves, and Flowers
    Soil and Cultural Practices
    Pests and Diseases
    Development of the Citrus Industry: Historical Note
    Flowsheet Showing Steps in the Processing of Citrus Fruits
    Citrus Juices Technology
    Essential Oil Production
    Production of Bitter Orange Neroli and Petitgrain Oils
    Production of Distilled Peel Oils
    Citrus By-products
    Advanced Analytical Techniques for the Study of Citrus Oils
    Composition of the Volatile Fraction of Cold-pressed Citrus Peel Oils
    The Oil Composition of Less Common Citrus Species
    The Oxygen Heterocyclic Compounds of Citrus Essential Oils
    Terpeneless and Sesquiterpeneless Oils
    Composition of distilled Oils
    Extracts for m the Bitter Orange Flowers (Citrus aurantium L.)
    Composition of Petitgrain Oils
    The Chiral Compounds of Citrus Essential Oils
    Adulteration of Citrus Oils
    Contaminants in Citrus Essential Oils
    The Market of Citrus Oils Around the World
    Citrus Oils in Food and Beverages: Uses and Analyses
    Citrus Oils in Perfumery and Cosmetic Products
    Legislation of Citrus Oils
    Citrus Species and Their Essential Oils in Traditional Medicine
    The Biological Activity of Citrus Oils


    Giovanni Dugo, Angelo Di Giacomo