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Characteristic Odor Components of Citrus sphaerocarpa Tanaka (Kabosu) Cold-Pressed Peel Oil

2002; American Chemical Society; Volume: 50; Issue: 10 Linguagem: Inglês

10.1021/jf011578a

1520-5118

Nguyễn Thị Minh Tú, Y. Onishi, Hyang‐Sook Choi, Yusuke Kondo, Solomon Mitiku Bassore, Hiroyuki Ukeda, Masayoshi Sawamura,

Horticultural and Viticultural Research

The volatile components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil were investigated by chemical and sensory analyses. Monoterpene hydrocarbons (more than 94.6%) were predominant in Kabosu peel oil, with limonene and myrcene accounting for the major proportions (70.5% and 20.2%, respectively). The Kabosu oxygenated fraction was characterized by quantitative abundance in aldehydes and a relatively wide variety of alcohols. The weight percentages of aldehydes, alcohols, and esters in Kabosu cold-pressed oil were 1.3%, 0.1%, and 0.1%, respectively. Aroma extract dilution analysis was employed for determination of the odors of Kabosu volatile components, flavor dilution factors, and relative flavor activities. Gas chromatography/olfactometry using Kabosu cold-pressed oil and its oxygenated fraction completed by a chiral analysis revealed that (R)-(+)-citronellal is a characteristic element of Kabosu peel oil odor. Careful sniff testing demonstrated that aqueous solutions of both 0.25% and 0.016% (R)-(+)-citronellal gave an odor similar to that of Kabosu.