Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis
2002; Wiley; Volume: 67; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.2002.tb08711.x
ISSN1750-3841
AutoresHo Seon Choi, Masayoshi Sawamura, Yusuke Kondo,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoABSTRACT: The key aroma compounds were identified in Citrus flaviculpus Hort. ex Tanaka (ki‐mikan) by using aroma extraction dilution analysis (AEDA) and the sniff test. Ki‐mikan peel oil was extracted by cold‐pressing. The highest flavor dilution (FD) factor was found for limonene. β‐Phellandrene, carvacrol, spathulenol, camphene, elemol, (+)‐ trans ‐limonene oxide, and tetradecane showed higher relative flavor activity. Results of the sniff test of the original essential oil and its oxygenated fraction revealed that tetradecane, linalool, and α‐terpineol were regarded as the key aroma compounds of ki‐mikan peel oil. A diluted solution of linalool and α‐terpineol of 3 ppm gave a ki‐mikan‐like flavor, while a higher concentration near 100 ppm of tetradecane tended to produce a fresh and fruity aroma note similar to ki‐mikan flavor.
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