Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil

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  • LAN PHI Nguyen Thi
    Department of Bioresources Science, Faculty of Agriculture, Kochi University
  • NISHIYAMA Chieko
    Department of Bioresources Science, Faculty of Agriculture, Kochi University
  • CHOI Hyang-Sook
    Department of Food and Nutrition, College of Natural Science, Duksung Women’s University
  • SAWAMURA Masayoshi
    Department of Bioresources Science, Faculty of Agriculture, Kochi University

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  • Evaluation of Characteristic Aroma Compounds of<i>Citrus natsudaidai</i>Hayata (Natsudaidai) Cold-Pressed Peel Oil

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Abstract

The characteristic aroma compounds of Citrus natsudaidai 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 > 36), whereas β-copaene, cis-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, (E)-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 C. natsudaidai Hayata peel oil.

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