Effect of oxygen and heating on aromas of pummelo (<i>Citrus maxima</i>) essential oil

<p><b>Objective</b>: To investigate effects of oxygen and heating on aromas and volatile components of pummelo essential oil (PEO). <b>Method</b>: The PEOs were analyzed by sensory evaluation, gas chromatography coupled with mass spectrometry (GC-MS), GC-olfactometry (GC-O) and sensory reconstruction analysis. <b>Results</b>: The PEO co-treated by oxygen and heating exhibited significant differences in both aromas and volatile compositions from those of the fresh, the nitrogen-protected, the heated and the oxygen-exposed PEOs. The strong sweet and floral notes of the oxygen and heating co-treated PEO were attributed to high concentration of limonene oxides; the strong minty note was resulted from the increase of <i>L</i>-carvone. <b>Conclusion</b>: The results indicate that limonene oxides and <i>L</i>-carvone could significantly change the aroma of PEO co-treatment by oxygen and heating, providing valuable information for the production and storage of aromatic products of PEO.</p>