Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis

Abstract

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. b-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 aterpineol were regarded as the key aroma compounds of ki-mikan peel oil. A diluted solution of linalool and aterpineol 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.

Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice

“…Of the flesh juice group, ‘Izumi kugani’ juice also contained a 1,8‐cineol level (0.12 mg L −1 ) approximately three times higher than those of the other Shiikuwasha juices and solely comprising β‐phellandrene, ( Z )‐3‐hexen‐1‐ol, and ocatanol components at amounts of 0.29, 0.03, and 0.05 mg L −1 , respectively. Monoterpene hydrocarbon β‐phellandrene might provide green citrusy and floral odors, whereas alcohols ( Z )‐3‐hexen‐1‐ol and ocatanol might contribute green grassy and sweet citrusy characteristics, respectively . Conversely, α‐thujene, myrcene, α‐terpinene, octanal, methyl thymol, terpinyl acetate, and l ‐carvone compounds were absent in the evaluated flesh juices.…”

“…Hence the main volatile aroma components of both flesh and whole juices were the monoterpenes linalool, limonene, terpinen‐4‐ol, and γ‐terpinene. These compounds are key aroma components in various citrus fruits, imparting mostly pleasant and herbaceous characteristics such as fresh citrusy (limonene), sweet floral (linalool), herbal resinous (terpinen‐4‐ol), and green waxy/grassy (γ‐terpinene) …”

Volatile constituents of satsuma mandarins growing in Korea

“…[4][5][6][7][8] The chemical composition of the essential oils of satsuma mandarins has also been extensively studied, [9][10][11][12] while few studies of Korean satsuma mandarin oil have been reported. 13,14 This paper is the first study on the volatile constituents of three varieties of Korean satsuma mandarin: C. unshiu Marcov. var.…”

The Volatile Composition of Kiyomi Peel Oil (Citrus unshiu Marcov×C. sinensis Osbeck) Cultivated in Korea

“…α-Terpineol and linalool are commonly detected in Citrus oil and linalool is known to be an essential component in the fragrance products (24). In Kiyomi peel oils including Japanese Kiyomi oil, linalool was identified as being not very abundant (4), unlike the oils of other sweet citrus fruits such as oranges and mandarins, in which linalool accounts for than 0.4% of the total oil (4)(5)(6)(7)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23).…”

“…The higher content of aldehydes in Kiyomi oil resulted from the relative abundance of β-sinensal (0.8%) and α-sinensal (0.5%), followed by octanal (0.3%), decanal (0.3%), and geranial (0.3%). Among the aldehyde components, α-and β -sinensal are usually absent or only present in trace amounts in citrus oils (4)(5)(6)(7)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23). Furthermore, neither compound was detected in the oils of Shiranui, a child of Kiyomi (4); however, α-and β-sinensal were rich enough to be characteristic compounds of Kiyomi peel oil.…”