Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis |
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Authors: | H.S. Choi M. Sawamura Y. Kondo |
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Affiliation: | Author Choi is with the Dept. of Food &Nutrition, Faculty of Natural Science, Duksung Women's Univ., 419, Ssangmun-dong, Tobong-gu, Seoul 132714, Korea.;Authors Sawamura and Kondo are with Dept. of Bioresources Science, Faculty of Agriculture, Kochi Univ., B-200 Monobe, Kochi 783-8502, Japan. Direct inquiries to author Sawamura (). |
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Abstract: | 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. β-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 α-terpineol were regarded as the key aroma compounds of ki-mikan peel oil. A diluted solution of linalool and α-terpineol 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. |
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Keywords: | Citrus flaviculpus Hort. ex Tanaka key aroma compounds aroma extraction dilution analysis GLC sniff test |
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