the library

Limoncello

Spirits & brews· liqueur

Every one of its 3 compounds carries a paper the library can cite.

• limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite

  R-(+)-limonene found at 2.83 × 10⁻⁵ mol/L (RSD 1.21%) by the TPP/AuNPs-S-Gr sensor and at 1.71 × 10⁻⁵ mol/L (RSD 1.95%) by the Fe(TPFPP)Cl/AuNPs-S-Gr sensor, in the SAME sample. THE SAMPLE WAS DILUTED 1:1 (v/v) WITH pH 2.0 PHOSPHATE BUFFER BEFORE MEASUREMENT, so these are concentrations in the buffered sample and not in the bottle; no back-calculation is made here. Both sensors recovered spiked additions of 1 × 10⁻⁵, 1 × 10⁻⁴ and 2 × 10⁻⁴ mol/L at 99.14–99.78%, which is the paper's own evidence that the unspiked figure is trustworthy. The analyte is the R-(+) enantiomer, resolved against S-limonene at ratios to 1:100. — Niculae et al. 2022, Sensors (Basel, Switzerland) (Table 5 (TPP/AuNPs-S-Gr sensor) and Table 6 (Fe(TPFPP)Cl/AuNPs-S-Gr sensor), 'Limoncello' rows, the unspiked 'Amount Found' cell of each)
• boropinic acidtasteacidMeasured in 1 of 338 ingredients.cite

  0.16 ± 0.01 µg/ml of liqueur in the Abruzzo-lemon limoncello, 0.04 ± 0.01 in the Emilia Romagna one, not detected in the Molise one. Same method and same caveats as GOFA above (RP-HPLC-UV/Vis, LC-MS confirmation, absent from pure lemon/orange/mandarin juice). — Serena Fiorito et al. 2015, Czech Journal of Food Sciences (Table 2, rows 'Limoncello (Abruzzo)', 'Limoncello (Emilia Romagna)', 'Limoncello (Molise)', column headed 'Boropinic acid (mg/g ± SD)' but stated elsewhere in the same paper (table footnote, abstract, running text) as µg/ml of liqueur, n=10 per value)Measurement only — the source text is licensed facts-only.