Bergamot in Foods and Beverages

The bergamot is classied botanically as Citrus bergamia Risso et Poiteau, and in some publications as a subspecies of orange, Citrus aurantium L. subsp. bergamia. It is a medium-sized evergreen tree that produces green to yellow pear-shaped fruit resembling oranges in size. The cold-pressed (CP) oil...

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Bibliographic Details
Published inCitrus Bergamia pp. 502 - 517
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2014
Taylor & Francis Group
Subjects
Botany & plant sciences
CHEMISTRY
Crop husbandry
Bergamot Oil
St Ag
HPLC Data
Avor Industry
Linalyl Acetate
Ta Te
Pe Rc
Ivory Coast
FEMA
Essential Oils
Ar Bo
Medium Sized Evergreen Tree
Terpeneless Oil
CP Bergamot Oil
Pt En
GRAS Status
Deuterium NMR
Citrus Oils
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Summary:The bergamot is classied botanically as Citrus bergamia Risso et Poiteau, and in some publications as a subspecies of orange, Citrus aurantium L. subsp. bergamia. It is a medium-sized evergreen tree that produces green to yellow pear-shaped fruit resembling oranges in size. The cold-pressed (CP) oil was traditionally extracted manually from the fruit peel using the sponge process, which has transitioned via the manual “bowl” process to the use of the “Calabrese” extractor, and nally to the “Pelatrice Speciale” (Di Giacomo and Mangiola 1989; Dugo et  al. 1998; Verzera et al. 1998). Several fruit varieties have been used over the years but now it is mainly the “Fantastico.” The cold-pressed oil nds extensive use in fragrances and it is an ingredient of many of the famous perfumes (Calkin and Jellinek 1994). It is used to a much lesser extent in avor applications.
ISBN:9781439862278
1439862273
DOI:10.1201/b15375-24