Quantitative determination and characteristic flavour ofCitrus junos (yuzu) peel oil

Abstract

Yuzu (Citrus junos Sieb. ex Tanaka) peel oils were extracted by cold‐pressing. The flavour components of yuzu were quantitatively determined by use of two internal standards with GC and GC–MS. Characteristic flavour components of yuzu were examined by GC–olfactometry. The contents of hydrocarbons (34 compounds), alcohols (37 compounds) and aldehydes (16 compounds) in weight percent were about 96.55%, 2.03% and 0.1%, respectively. The terpenes were the major components of yuzu peel oil, but they contributed little to the characteristic flavour of yuzu. Methyltrisulfide, borneol, n‐octanol, trans‐undec‐2‐enal, (+)‐p‐mentha‐1‐en‐9‐ol, eugenol and carvacrol were found to be strongly involved in the characteristic flavour of yuzu, together with 6‐methyl‐5‐hepten‐2‐ol and methyltrisulfide having the highest FD‐factor. Copyright © 2000 John Wiley & Sons, Ltd.

Development and Validation of a Stability-Indicating Method for Perillyl Alcohol Incorporated in Poly(lactide-co-glycolide) Nanoparticles and Stress Degradation Studies

“…The most common technique used is the gas chromatography coupled to mass spectrometry (GC-MS) for both biological matrices such as plasma and urine, and non-biological matrices such as the volatile fraction of plant extracts. [19][20][21][22][23][24] Methods by liquid chromatography (LC) techniques are also described in the literature, such as liquid chromatography-diode array detection (LC-DAD), [25][26][27][28][29] liquid chromatographyelectrochemical detection (LC-ECD) 30 and liquid chromatography-fluorescence detection (LC-FLD). 31 These papers are devoted to describing chromatographic methods for analytical and bioanalytical quantification of POH, and none of these cases comprise a degradation behavior study.…”

Characteristic Odor Components of Essential Oil from Scutellaria laeteviolacea

“…α-Copaene and τ-muurolol showed high relative flavor activities ≥ 1 . On the basis of an estimation of the relative flavor activity 10,26,27 , these compounds are regarded as important contributors to the flavor of S. laeteviolacea. These results suggest that minor components often contribute significantly to the characteristic flavor.…”

Design and Performance of a Compact Li+ Ion Attachment Mass Spectrometry System with an Atmospheric Sampling Device

“…The aroma compounds of many plants, including Yuzu, are well documented. The Yuzu aroma is mainly determined by a complex mixture of monoterpenes, monoterpene alcohols, and sesquiterpenes [16][17][18][19][20]. We report here our preliminary investigations on the emissions of various aroma compounds from Yuzu.…”

“…For example, the m/z 143 and 161 peaks, which were assigned to C 10 H 16 Li + and C 10 H 18 OLi + , may consist of assortments of monoterpenes and monoterpene alcohols, respectively. Therefore, the peak assignments in the present study were confirmed by referring to a previous study on volatile products detected by gas chromatographymass spectroscopy in the headspace of Yuzu fruits [16][17][18][19][20].…”

“…Our results are in good agreement with those from the Sawamura group's studies on the aroma components of Citrus junos [16,18,20]. These investigators concluded that limonene (a monoterpene) was the major hydrocarbon in the Yuzu aroma, and that linalool (a terpene alcohol) and sesquiterpenes were responsible for the characteristic aroma.…”