Premium
Characteristic odour components of Citrus sp . (Kiyookadaidai) cold‐pressed peel oil
Author(s) -
Minh Tu N. T.,
Onishi Y.,
Choi H. S.,
Kondo Y.,
Ukeda H.,
Sawamura M.
Publication year - 2003
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1260
Subject(s) - myrcene , chemistry , limonene , monoterpene , aroma , hydrocarbon , chromatography , terpene , food science , essential oil , organic chemistry
The volatile components of Citrus sp . (Kiyookadaidai) cold‐pressed peel oil were investigated by chemical and sensory analyses. Monoterpene hydrocarbons were abundant, accounting for more than 90.2% of the total content. Myrcene was determined to be the predominant monoterpene hydrocarbon (62.4%), rather than limonene, which is usually reported as most abundant in citrus cold‐pressed oils. The weight percentages of alcohols, aldehydes and esters were >1.0%, >0.8% and >0.8%, respectively. Forty‐seven aroma‐active compounds were detected in Kiyookadaidai oil using GC–O and AEDA. Myrcene, ( Z )‐ocimene and α ‐bergamotene were the odour‐characteristic compounds, creating a Kiyookadaidai‐like odour. A model solution prepared from one certain con‐centration of myrcene, limonene and ( Z )‐ocimene yielded the refreshing and characteristically green aroma of Kiyookadaidai cold‐pressed oil. Copyright © 2003 John Wiley & Sons, Ltd.