Chemical compositions of the volatile part of yuzu (Citrus junos Tanaka) peel cold-pressed oils from Japan and Korea

Flavour and Fragrance Journal

Volumn 14, Issue 6, 1999, Pages 383-389

  Song, H S ^a   Sawamura, M ^a   Ito, T ^a   Ukeda, H ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

CC MS; Citrus junos Tanaka; Cold pressed oil; Composition; Linear retention indices; Peel essential oil; Rutaceae; Statistical analysis; Yuzu fruit

Indexed keywords

BETA FARNESENE; BETA PHELLADRENE; BICYCLOGERMACRENE; ESSENTIAL OIL; HYDROCARBON; LIMONENE; LINALOOL; NEROLIDOL; TERPENE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; FRUIT; GAS CHROMATOGRAPHY; JAPAN; KOREA; MASS SPECTROMETRY; STATISTICAL ANALYSIS; YUZU;

CITRUS JUNOS;

EID: 0033401028     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1099-1026(199911/12)14:6<383::AID-FFJ848>3.0.CO;2-9     Document Type: Article

References (23)

1. Y., Kitahara and M. Matsui, Agric. Biol. Chem., 44, 897 (1980).
2. J. W. Jeong, Y. C. Lee, S. W. Jung and K.M. Lee, Korean J. Food Sci. Technol., 26, 709 (1994).
3. S. B. Yun, Research of Korean Food History, p. 274, Shinkyang, Seoul (1993).
4. M. Shiga, The Koryou, 179, 105 (1993).
5. K. Tajima, S. Tanaka, T. Yamaguchi and M. Fujita, J. Agric. Food Chem., 38, 1544 (1990).
6. M. Sawamura, T. Kuriyama, Z. F. Li and H. Kusunose, Nippon Shokuhin Kogyo Gakkaishi, 36, 34 (1989).
7. S. M. Njoroge, H. Ukeda and M. Sawamura, J. Agric. Food Chem., 44, 550 (1996).
8. J. H. Chung, Korean J. Agric. Chem. Soc., 15, 169 (1972).
9. H. Y. Lee, Y. M. Kim, D. H. Shin and B. K. Sun, Korean J. Food Sci. Technol., 19, 361 (1987).
10. K. M. Lee, M. S. Lee, J. B. Hwang and J. W. Jeong, Korean J. Food Nutr., 10, 145 (1997).
11. H. K. Kim, M. H. Park, Y. C. Lee, H. M. Kim and H. G. Chang, Korean J. Food Sci. Technol., 27, 342 (1995).
12. S. M. Njoroge, H. Ukeda, H. Kusunose and M. Sawamura, Flavour Fragr. J., 9, 159 (1994).
13. O. Bréas, F. Fourel and G. J. Martin, Analysis, 22, 268 (1994).
14. K. Helich, AO AC: Oils and Fats, p. 951, Association of Official Analytical Chemists Inc., Arlington (1990).
15. E. T. Theimer, Fragrance Chemistry: Analysis of Fragrance Materials, p. 575, Academic Press, London (1982).
16. A. A. Swigar and R. M. Silverstein, Monoterpenes: GC Retention Index (Kováts), p. 130, Aldrich Chemical Company Inc., Wisconsin (1981).
17. K. A. Gomez and A. A. Gomez, Statistical Procedures for Agricultural Research, Wiley, Singapore (1984).
18. S. M. Njoroge, H. Ukeda, H. Kusunose and M. Sawamura, Flavour Fragr. J., 38, 1544 (1990).
19. D. Chouchi, D. Barth, E. Reverchon and G. Della Porta, J. Agric. Food Chem., 44, 1100 (1996).
20. R. Yang, H. Sugisawa, H. Nakatani, H. Tamura and N. Takagi, Nippon Shokuhin Kogyo Gakkaishi, 39, 16 (1992).
21. N. Shinoda, M. Shiga and K. Nishimura, Agric. Biol. Chem., 34, 242 (1970).
22. F. Sorm, J. Agric. Food Chem., 19, 1081 (1971).
23. I. Watanabe, T. Yanai, A. Furuhata, K. Awano, K. Kogami and K. Hayashi, Proceedings of the 9th International Congress of Essential Oils, p. 78, Singapore (1983).