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Limonene (/ ˈ l ɪ m ə n ˌ iː n /) is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the essential oil of citrus fruit peels. [1] The (+)- isomer , occurring more commonly in nature as the fragrance of oranges, is a flavoring agent in food manufacturing.
Biphenyl (also known as diphenyl, phenylbenzene, 1,1′-biphenyl, lemonene [4] or BP) is an organic compound that forms colorless crystals. Particularly in older literature, compounds containing the functional group consisting of biphenyl less one hydrogen (the site at which it is attached) may use the prefixes xenyl or diphenylyl.
In contrast to most essential oils, it is extracted as a by-product of orange juice production by centrifugation, producing a cold-pressed oil. [1] It is composed of mostly (greater than 90%) d-limonene, [2] and is often used in place of pure d-limonene. D-limonene can be extracted from the oil by distillation.
The space inside each segment is a locule filled with juice vesicles. [2] Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins. [3] Lemon juice contains slightly more citric acid than lime juice (about 47 g/L), nearly twice as much as grapefruit juice, and about five times as much as orange juice. [4]
Limes have higher contents of sugars and acids than lemons do. [1] Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.
For use as a cocktail garnish, zest often is cut in a long spiral called a twist. Cocktails featuring a twist include Dry Martini and Horse's Neck. For maximum flavor and aroma, as in mulled wine, zest is simply cut from the fruit with a knife. Medicinally, lemon peels can allegedly serve as an exfoliate and be used to treat calluses. [5]
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
Common lemons are the product of orange/citron hybridization, and hence have pomelo ancestry, and although Key limes are papeda/citron hybrids, the more commercially prevalent Persian limes and similar varieties are crosses of the Key lime with lemons, and hence likewise have pomelo ancestry. [33] [34] These limes can also inhibit drug ...