Refined corn oil aromatization by Citrus aurantium peel essential oil

Corn oil was submitted to dynamic headspace to eliminate volatile compounds remained after refining process. The optimization of extraction parameters leads to an important deodorization after 4 h of extraction with residual aroma content of about 0.901 μg/ml of deodorized corn oil. Different peel quantities and different incubation times were used during this experiment while oil volume, incubator temperature and shaking speed were hold constant. Essential oil components retained in corn oil were mainly represented by monoterpene hydrocarbons and limonene was the major one (ranging from 92.57% to 96.11%). Samples containing 15 g of Citrus peel and incubated for 1 h, showed the highest total volatiles with 2.4 mg/ml and limonene represented 2.3 mg/ml. Fatty acid analysis showed that aromatization did not affect fatty acid composition.