title: Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka).
abstract: The volatile components of both peel and juice of Japanese citrus, Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2E)-4,5-epoxy-2-decenal, octanal, (4Z)-decenal, beta-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, beta-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.
authors.affiliation: Corporate Research & Development Division, Takasago International Corporation 4-11, 1-chome, Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan. kenichi_tomiyama@takasago.com
authors.forename: Kenichi
authors.initials: K
authors.lastname: Tomiyama
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Aoki
authors.forename: Takeshi
authors.initials: T
authors.lastname: Oikawa
authors.forename: Kazutoshi
authors.initials: K
authors.lastname: Sakurai
authors.forename: Yoko
authors.initials: Y
authors.lastname: Kasahara
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Kawakami
mesh_terms: D001628:Beverages / Q000032:analysis; D002957:Citrus / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D007202:Indicators and Reagents; D008968:Molecular Conformation; D009812:Odorants; D010936:Plant Extracts / Q000737:chemistry; D012997:Solvents; D013237:Stereoisomerism
chemical_list: D007202:Indicators and Reagents; D010936:Plant Extracts; D012997:Solvents