Characterization of the Odor-Active Volatiles in Citrus Hyuganatsu (Citrus tamuranaHort. ex Tanaka)

Abstract

The volatile components of Hyuganatsu (Citrus tamurana Hort. ex Tanaka) peel oil, isolated by cold-pressing, were investigated by chemical and sensory analyses. According to chemical analysis by GC and GC-MS, limonene (84.0%) was the most abundant compound, followed by gamma-terpinene (6.9%), myrcene (2.2%), alpha-pinene (1.2%), and linalool (1.0%). Monoterpene hydrocarbons were predominant in Hyuganatsu peel oil. The odor-active volatiles in Hyuganatsu flavor were studied by GC-olfactometry and omission tests. The characteristic flavor was present in the oxygenated fraction. Flavor dilution (FD) factors of the volatile flavor components of the Hyuganatsu cold-pressed oil were determined by aroma extraction dilution analysis (AEDA). Furthermore, relative flavor activity was investigated by means of FD factor and weight percent. Ten kinds of odor compounds having Hyuganatsu-like aroma were detected by AEDA: limonene, linalool, octanol, neral, neryl acetate, tridecanal, trans-carveol, cis-nerolidol, trans,trans-farnesyl acetate, and trans,trans-farnesol. Linalool and octanol were regarded as the most odor-active or key compounds of Hyuganatsu aroma. Diluted solutions of linalool and octanol of approximately 2 ppm gave a fresh and fruity aroma note similar to Hyuganatsu flavor.

Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu)

“…Linalool, which has been reported as an odor-active compound of various citrus fruits, [13][14][15][16][17][18][19][20][21]24,25,30) was also found to contribute strongly to the aroma of both Kinokuni and Satsuma mandarins (both FD 625). Octanal, which has previously been reported as the most odor-active compound in Valencia orange, 13,14) was found to contribute strongly to the aroma of Kinokuni mandarin (FD 625), but not to that of Satsuma mandarin (FD 25).…”

“…[13][14][15][16][17][18][19][20][21] Although the volatile components of Kinokuni mandarin peel oil have been studied by Shiota and Ito 22,23) in comparison with those of the other citrus varieties, the odor-active compounds have not previously been determined. Although the odor-active compounds in Satsuma mandarin, which is the most popular variety in Japan, have been identified by GC-O, 24,25) they have not been ranked according to their odor potency.…”

“…Monoterpene hydrocarbons have been well reported to be the major components and odoractive compounds in various citrus fruits. 3,[13][14][15][16][17][18][19][20][21][22][23][24][25]48,49) Although present in only small quantities, (3E,5Z)-undeca-1,3,5-triene and (3E,5Z,8Z)-undeca-1,3,5,8-tetraene seemed to be important to some extent in the aroma of these mandarins, because these undecapolyenes have only been identified as character impact compounds in some citrus fruits, yuzu 30) and mandarin. 50,51) The relative amount by IS ratio of the non-polar components of Kinokuni mandarin peel oil was almost 3 times more than that of Satsuma mandarin, although the composition ratios in the GC-FID area percentages of the compounds in both mandarins were approximately the same.…”

Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil

“…Recently, characteristic odour components with high RFA value have been found in several citrus peel oils. 12,13,19 Octanal, decanal and perillyl acetate had high RFA, although their FD factors were not so high (Figure 2). The aroma description indicates the character of the odour at the outlet of the column in GC.…”

“…Scoring was performed to evaluate the similarity between the scents of cold-pressed bergamot oil and the model samples. 12,14 The panel was composed of 15 assessors and the aroma model samples were scored on a nine-point scale, a score of 9 indicating extremely similar, a score of 5 being neither similar nor different, and a score of 1 indicating extremely different from the aroma of bergamot oil. 2 ml of each aroma model sample was thoroughly vapourized in a 30 ml brown vial and tested by comparison with bergamot oil.…”