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Volatile constituents of satsuma mandarins growing in Korea
Author(s) -
Choi HyangSook
Publication year - 2004
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.1283
Subject(s) - citrus unshiu , chemistry , limonene , sesquiterpene , flavor , botany , food science , stereochemistry , essential oil , biology
The volatile avour components from cold‐pressed peel oils (CPOs) of three varieties of Korean satsuma mandarin ( Citrus unshiu Marcov. var. Miyamoto ; C. unshiu Marcov. var. Miyagawa‐wase ; and C. unshiu Marcov. var. Aoshima ) were analysed by GC, GC–MS and GC–olfactometry (GC–O). One hundred and sixteen volatile components were identied in this study by instrumental analyses, and 51 components were detected by snifng test using GC–O. Limonene (82.8–89.2%) was the most abundant component in these samples, followed by γ ‐terpinene (4.2–5.1%) and myrcene (1.7%). β ‐Caryophyllene was the principal sesquiterpene hydrocarbon, its content in C. unshiu Marcov. var. Miyamoto being higher than in other varieties. The CPOs of the three satsuma mandarin varieties can easily be distinguished by the percentages of aldehydes, alcohols, ketones, esters and oxides. The sweet and fruity avour was stronger in C. unshiu Marcov. var. Miyamoto , while the herbaceous avour was stronger in C. unshiu Marcov. var. Miygawa‐wase and var. Aoshima . Copyright © 2004 John Wiley & Sons, Ltd.