Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
The volatile flavor components of ripe and overripe ki-mikan (Citrus flaviculpus Hort. ex Tanaka) peel oil samples, which had been isolated by cold-pressing, were investigated by capillary GC and GC-MS, and compared with the Hyuganatsu (Citrus tamurana Hort. ex Tanaka) flavor. Limonene (ripe fruit, 82.44%; overripe fruit, 73.10%) was the most abundant compound in the ki-mikan oil, this being followed by gamma-terpinene (8.83% and 13.74%), trans-beta-farnesene (1.76% and 3.12%) and myrcene (1.54% and 1.13%). The composition of overripe ki-mikan oil was characterized by higher amounts of aliphatic and sesquiterpene hydrocarbons, monoterpene and sesquiterpene alcohols, ketones and esters than that of ripe ki-mikan oil. Monoterpene hydrocarbons, especially limonene (84.78%), were predominant in Hyuganatsu oil. The CPO composition of ki-mikan was qualitatively similar to that of Hyuganatsu, but differed quantitatively. The content of sesquiterpene hydrocarbons was higher in the ki-mikan oil samples than in Hyuganatsu oil, while ketones showed the opposite predominance. These differences were more evident in the trans-beta-farnesene and l-carvone contents. The ratio of both these compounds could be used to distinguish ki-mikan oil from Hyuganatsu oil.
Department of Bioresources Science, Faculty of Agriculture, Kochi University, Nankoku, Japan.
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Choi
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Sawamura
D002957:Citrus / Q000737:chemistry*; D053138:Cyclohexenes; D005518:Food Preferences; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D000077222:Limonene; D009822:Oils, Volatile / Q000032:analysis*; D010938:Plant Oils / Q000032:analysis*; D013729:Terpenes / Q000032:analysis* / Q000737:chemistry*
D053138:Cyclohexenes; D009822:Oils, Volatile; D010938:Plant Oils; D013729:Terpenes; D000077222:Limonene