Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil.
The characteristic aroma compounds of Citrus natsudaidai Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by gamma-terpinene (5.30%), myrcene (2.25%) and alpha-pinene (1.30%). Nineteen compounds which could not be identified in the original oil were identified in the oxygenated fraction. Myrcene, linalool, alpha-pinene, beta-pinene, limonene, nonanal, gamma-terpinene, germacrene D, and perillyl alcohol were the active aroma components (FD-factor > 3(6)), whereas beta-copaene, cis-sabinene hydrate and 1-octanol were suggested as characteristic aroma compounds, having a Natsudaidai-like aroma in the GC effluent. Three other compounds, heptyl acetate, (E)-limonene oxide and 2,3-butanediol, which each showed a high RFA value (>35) were considered to be important in the reconstruction of the original Natsudaidai oil from pure odor chemicals. The results indicate that 1-octanol was the aroma impact compound of C. natsudaidai Hayata peel oil.
Lan Phi
Nguyen Thi
NT
Department of Bioresources Science, Faculty of Agriculture, Kochi University, Japan.
Nishiyama
Chieko
C
Choi
Hyang-Sook
HS
Sawamura
Masayoshi
M
D020003:1-Octanol / Q000737:chemistry*; D002849:Chromatography, Gas; D002957:Citrus / Q000737:chemistry*; D003080:Cold Temperature; D053138:Cyclohexenes; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D000077222:Limonene; D009822:Oils, Volatile / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D012680:Sensitivity and Specificity; D013729:Terpenes / Q000737:chemistry*
D053138:Cyclohexenes; D009822:Oils, Volatile; D010938:Plant Oils; D013729:Terpenes; D000077222:Limonene; D020003:1-Octanol