Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 1, 2001, Pages 48-55

  Choi, Hyang Sook ^a   Sawamura, Masayoshi ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Cold pressed peel oil; Ki mikan (Citrus flaviculpus Hort. ex Tanaka); l carvone; Ripening stage; Trans farnesene; Volatile flavor components

Indexed keywords

CITRUS;

CYCLOHEXENE DERIVATIVE; ESSENTIAL OIL; LIMONENE; TERPENE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CITRUS FRUIT; FOOD PREFERENCE; HUMAN; MASS FRAGMENTOGRAPHY;

CITRUS; CYCLOHEXENES; FOOD PREFERENCES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; OILS, VOLATILE; PLANT OILS; TERPENES;

EID: 0035228085     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.48     Document Type: Article

References (24)

1. Araujo, P. E., Role of citrus fruit in human nutrition. In "Citrus Science and Technology," Vol. 1, eds. Nagy, S., Shaw, P. E., and Veldhuis, M. K., The AVI Publishing Co., Inc., Westport, Connecticut, USA, p. 1 (1977).
2. Shinoda, N., Shiga, M., and Nishimura, K., Constituents of yuzu (Citrus junos) oil. Agric. Biol. Chem., 34, 234-242 (1970).
3. Tajima, K., Tanaka, S., Yamaguchi, T., and Fujita, M., Analysis of green and yellow yuzu peel oils (Citrus junos Tanaka). Novel aldehyde components with remarkably low odor thresholds. J. Agric. Food Chem., 38, 1544-1548 (1990).
4. Njoroge, S. M., Ukeda, H., and Sawamura, M., Changes in the volatile composition of yuzu (Citrus junos Tanaka) cold-pressed oil during storage. J. Agric. Food Chem., 44, 550-556 (1996).
5. Song, H. S., Sawamura, M., Ito, T., and Ukeda, H., Chemical compositions of the volatile part of yuzu (Citrus junos Tanaka) peel cold-pressed oils from Japan and Korea. Flavour Fragr. J., 14, 383-389 (1999).
6. Coleman, R. L. and Shaw, P. E., Analysis of Valencia orange essence and aroma oils. J. Agric. Food Chem., 19, 520-523 (1971).
7. Moshonas, M. G. and Shaw, P. E., Quantitative and qualitative analysis of tangerin peel oil. J. Agric. Food Chem., 22, 282-284 (1974).
8. Shaw, P. E. and Coleman, R. L., Quantitative composition of cold-pressed orange oils. J. Agric. Food Chem., 22, 785-787 (1974).
9. Owusu-Yaw, J., Matthews, R. F., and West, P. F., Alcohol deterpenation of orange oil. J. Food Sci., 51, 1180-1182 (1986).
10. Staroscik, J. A. and Wilson, A. A., Seasonal and regional variation in the quantitative composition of cold-pressed lemon oil from California and Arizona. J. Agric. Food Chem., 30, 835-837 (1982).
11. Sawamura, M. and Kuriyama, T., Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan). J. Agric. Food Chem., 36, 567-569 (1988).
12. Sawamura, M., Shichiri, K. I., Ootani, Y., and Zheng, X. H., Volatile constituents of several varieties of pummelos and characteristics among citrus species. Agric. Biol. Chem., 55, 2571-2578 (1991).
13. Njoroge, S. M., Ukeda, H., Kusunose, H., and Sawamura, M., Volatile components of the essential oils from kabosu, daidai, and yuko, Japanese sour Citrus fruits. Flavour Fragr. J., 9, 289-297 (1994).
14. Njoroge, S. M., Ukeda, H., Kusunose, H., and Sawamura, M., Japanese sour Citrus fruits. Part III. Volatile constituents of sudachi and mochiyuzu oils. Flavour Fragr. J., 10, 341-347 (1995).
15. Njoroge, S. M., Ukeda, H., Kusunose, H., and Sawamura, M., Japanese sour Citrus fruits. Part IV. Volatile compounds of naoshichi and Tahiti lime essential oils. Flavour Fragr. J., 11, 25-29 (1996).
16. Mondello, L., Verzera, A., Previti, P., Crispo, F., and Dugo, G., Multidimensional capillary GC-GC for the analysis of complex samples. 5. Enantiomeric distribution of monoterpene hydrocarbons, monoterpene alcohols, and linalyl acetate of bergamot (Citrus bergamia Risso et Poiteau) oils. J. Agric. Food Chem., 46, 4275-4282 (1998).
17. Sawamura, M., Poiana, M., Kawamura, A., Itoh, T., Song, H. S., Ukeda, H., and Mincione, B., Volatile components of peel oils of Italian and Japanese lemon and bergamot. Ital. J. Food Sci., 11, 121-130 (1999).
18. th Ed., MDP Publishing Co. Ltd., Tokyo, Japan (1984).
19. Njoroge, S. M., Ukeda, H., Kusunose, H., and Sawamura, M., Volatile components of Japanese yuzu and lemon oils. Flavour Fragr. J., 9, 159-166 (1994).
20. Kadota, R. and Nakamura, T., Studies on the "Hyuga-natsu" a kind of summer orange, Citrus Tamurana. Nippon Shokuhin Kogyo Gakkaishi, 18, 569-573 (1971).
21. Eskin, N. A. M., Terpenoids and flavonoids. In "Plant Pigments, Flavors and Textures," Academic Press Inc., London, UK, p. 65 (1981).
22. Sawamura, M., Citrus flavor. Kagaku to Seibutsu, 32, 114-119 (1994) (in Japanese).
23. Francis, M. J. O., Monoterpene biosynthesis. In "Aspects of Terpenoid Chemistry and Biochemistry," ed. Goodwin, T. W., Proceedings of the Phytochemical Society Symposium, April 1970, Academic Press Inc., London, UK, p. 30 (1971).
24. Loomis, W. D., Biosynthesis and metabolism of monoterpenes. In "Terpenoids in Plants," ed. Pridham, J. B., Academic Press Inc., London, UK, p. 59 (1967).