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

Abstract

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.

Floral fragrances ofHemerocallisL. (daylily) evaluated by headspace solid-phase microextraction with gas chromatography-mass spectrometry

“…et C. A. Mey. (5) was determined by linalool rather than by (E)-β-ocimene, and, therefore, the sweet floral scent (Kong et al, 2012;Minh et al, 2002). The total floral volatile relative emission rate in H. middendorfii Trautv.…”

Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensis Osbeck)

“…Citrus essential oils were present in citrus fruit flavedo in great quantities (Caccioni et al, 1998). Although extensive studies concerning chemical composition of citrus essential oils have been carried out in the past decades (Stashenko et al, 1996;Dugo et al,1997;Caccioni et al, 1998;Lota et al, 2000Lota et al, , 2001Minh et al, 2002;Vekiari et al, 2002;Buettner et al, 2003;Merle et al, 2004;Njoroge et al, 2005;Pultrini et al, 2006;Sharma & Tripathi, 2008), but few studies have examined the antifungal activity of citrus essential oils (Caccioni et al, 1998;Sharma & Tripathi, 2008;Viuda-Martos et al, 2008b). In fact, the active constituents exist in citrus essential oils like limonene, a-pinene, bpinene, a-terpinolene exhibited a wide spectrum of antimicrobial activity, as convinced by many studies in other plants (Jirovetz et al, 2005;Magwa et al, 2006;Skocˇibusˇic´et al, 2006;Matasyoh et al, 2007).…”

Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)

“…Other compounds found in pac choi at lower concentrations that have been previously reported as having “green” characteristics are 1‐penten‐3‐ol (4), octanal (19), (E)‐2‐octenal (20), (Z)‐6‐nonenal (34), 2‐undecanone (42), acetic acid octyl ester (octyl acetate) (31), and cedrol (48) (Aparicio and others 1997; Buettner and Schieberle 2001; Thi Minh Tu and others 2002; Klesk and Qian 2003; Chida and others 2004; Beaulieu 2005). In a study that focused on the chemicals associated with green odors and flavors in foods, several aldehydes, alcohols, ketones, azoles, and ester derivatives were reported as responsible for the green aroma in foods (Hongsoongnern and Chambers 2008a).…”

“…In fact, 1‐nonanol (29) was only present in these samples and not in the samples harvested earlier. These chemicals have been associated with “bitter,”“green,”“fruity,” and “fatty” aromatics (Aparicio and others 1997; Thi Minh Tu and others 2002; Iraqi and others 2005; Yang and others 2008). Other compounds which are also closely associated with samples harvested at 6.5 wk are 1‐penten‐3‐ol (4), 3,7‐dimethyl‐1,6‐octadien‐3‐ol (linalool) (26), camphor (33), menthol (36), isobornyl acetate (41), 6,10‐dimethyl‐5,9‐undecadien‐2‐one (geranylacetone) (44), and cedrol (48).…”

“…For example, (Z)‐3‐hexenal (9), octanal (19), and 2‐undecanone (42) were described as “green” (Aparicio and others 1997; Buettner and Schieberle 2001; Klesk and Qian 2003). At the same time, octanal (19) has also been described as having “sweet” and “citrusy” aroma characteristics (Thi Minh Tu and others 2002). Benzeneacetaldehyde (21) has been reported as having “flower,”“honey,”“sweet” and “green” aroma characteristics (Heiniö and others 2003).…”