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Japanese sour Citrus fruits. Part III. volatile constituents of sudachi and mochiyuzu oils
Author(s) -
Njoroge S. M.,
Ukeda H.,
Kusunose H.,
Sawamura M.
Publication year - 1995
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.2730100602
Subject(s) - chemistry , sour cherry , food science , botany , cultivar , biology
The aroma constituents of sudachi ( Citrus sudachi Hort. ex Shirai) and mochiyuzu ( Citrus inflata Hort. ex Tanaka) peel oils, isolated by cold‐pressing, were investigated by capillary GC and GC‐MS. Eighty‐three constituents were identified in the sudachi oil, and sixty‐three in the mochiyuzu oil, among which twenty‐two and forty‐three, in the two oils respectively, are reported for the first time. Monoterpene hydrocarbons amounted to 89.7% in sudachi oil, and 99.1% in mochiyuzu oil. Limonene dominated in both the sudachi (69.0%) and mochiyuzu (77.2%) volatiles, followed by γ‐terpinene in the former (7.5%), and by myrcene in the latter (20.6%) oil. β‐Phellandrene was abundant in the sudachi oil (7.2%). Sesquiterpene hydrocarbons constituted 8.4% of sudachi volatiles, and only 0.6% of those in mochiyuzu. In sudachi, trans‐trans ‐α‐farnesene (2.2%), newly identified, and β‐elemene (2.8%), were the most abundant. Oxygenated volatiles amounted to 1.7% in sudachi oil, the main groups being alcohols (1.2%), and carbonyls (0.4%). Mochiyuzu oil was virtually devoid of oxygenated volatiles, and only alcohols and esters, were notable.