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Abstract

Aldehyd es play a pivotal role in defining the sensory and functional quality of or ange oil, with compounds such as octanal and decanal contributing to its ch aracteristic fresh, citrus aroma. These volatile components are critical fo r applications in the food, beverage, and fragrance industries, directly in fluencing flavor and olfactory appeal.

Since the late 20 th century, a consistent decline in aldehyde levels has been observed in or ange oil. Multiple factors may be driving this trend, including changes in citrus cultivation practices, climate variations, genetic shifts in orange cultivars, modifications in extraction techniques, and the impact of citrus diseases such as Huanglongbing (HLB). Additionally, variations in analytic al methodologies, advancements in detection techniques, and differences in research quality may contribute to observed discrepancies in aldehyde measu rements.

In response to this decline, the Food Chemicals Codex (FCC) revised the aldehyde acceptance criteria for orange oil (FEMA 2825). As of December 1, 2023, the minimum required aldehyde content has be en adjusted to 1.0%, down from the historical benchmark of 1.2%, reflecting contemporary analytical findings.

This presentation aim s to provide a data-driven exploration of the diminishing aldehyde levels i n orange oil, synthesizing insights from scientific literature and leveragi ng the author’s expertise as both an analytical chemist and editor of VCF-o nline. By examining the underlying causes and analytical challenges, this d iscussion seeks to clarify the facts and implications of this trend for the industry.

Biography

William van Dongen holds a PhD in (bio-)analytical chemistry. He has more than 25 years experience in the fo od and pharma industry. During this time, he gained a broad experience in c haracterisation and identification of unknown compounds in complex mixtures (e.g food, essential oils, flavors and off-flavors, food contact material migrants). He worked almost 15 years at TNO in Zeist, The Netherlands where the VCF database was initiated by dr. Cees Weurman in 1963. At TNO, Willia m was for several years responsible for the analytical flavor and fragrance group. In 2019, William purchased the VCF-online database together with Be rt Wiggers. Recently, William and Bert launched www.sce ntsandflavors.com, the largest database of materials for the flavor and perfume industry. With over 46,000 entries, it offers an unprecedented le vel of detail on each material.