Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil
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The characteristic aroma compounds of <I>Citrus natsudaidai</I> Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by γ-terpinene (5.30%), myrcene (2.25%) and α-pinene (1.30%). Nineteen compounds which could not be identified in the original oil were identified in the oxygenated fraction. Myrcene, linalool, α-pinene, β-pinene, limonene, nonanal, γ-terpinene, germacrene D, and perillyl alcohol were the active aroma components (FD-factor > 3<SUP>6</SUP>), whereas β-copaene, <I>cis</I>-sabinene hydrate and 1-octanol were suggested as characteristic aroma compounds, having a Natsudaidai-like aroma in the GC effluent. Three other compounds, heptyl acetate, (<I>E</I>)-limonene oxide and 2,3-butanediol, which each showed a high RFA value (>35) were considered to be important in the reconstruction of the original Natsudaidai oil from pure odor chemicals. The results indicate that 1-octanol was the aroma impact compound of <I>C. natsudaidai</I> Hayata peel oil.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(8), 1832-1838, 2006-08-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry