Effects of storage conditions on the composition of citrus tamurana hort. Ex tanaka (hyuganatsu) essential oil

Bioscience, Biotechnology and Biochemistry

Volumn 66, Issue 2, 2002, Pages 439-443

  Choi, Hyang Sook ^a   Sawamura, Masayoshi ^b  

^a Duksung Women's University   (South Korea)

^b KOCHI UNIVERSITY   (Japan)

Author keywords

Citrus tamurana Hort. ex Tanaka; Cold pressed oil; Compositional change; Storage period; Storage temperature

Indexed keywords

CITRUS;

ESSENTIAL OIL;

ARTICLE; CHEMISTRY; CITRUS FRUIT;

CITRUS; OILS, VOLATILE;

EID: 0036479357     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.66.439     Document Type: Article

References (13)

1. Kobayashi, A., Matsumoto, M., Uchida, K., and Yamanishi, T., Aroma development in Citrus iyo by pretreatment and storage. Proc. Int. Soc. Citricul-ture, 2, 909-910 (1981).
2. Ben-Yehoshua, S., Rodov, V., Fang, D. Q., and Kim, J. J., Preformed antifungal compounds of citrus fruit: Effect of postharvest treatments with heat and growth regulators. J. Agric. Food Chem., 43, 1062-1066 (1995).
3. 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).
4. Takahashi, H., Sumitani, H., Inada, Y., Mori, D., and Tatsuka, K., Changes in volatile constituents of Satsuma mandarin oranges during canning and storage of the products. Nippon Shokuhin Kagaku Kaishi, 46, 59-66 (1999).
5. Sakamoto, K., Inoue, A., Nakatani, M., Kozuka, H., Ohta, H., and Osajima, Y., Comparison of essential oil components between leaf and peel in citrus hybrids (‘Seto unshu’ X ‘Morita ponkan’). Food Sci. Technol. Int. Tokyo, 3, 329-335 (1997).
6. Swisher, H. E. and Swisher, L. H., Specialty citrus products. In “Citrus Science and Technology,” Vol. I, eds. Nagy, S., Shaw, P. E., and Veldhuis, M. K., The AVI Publishing Co., Inc., Westport, Conneticut, USA, p. 301 (1977).
7. Choi, H. S. and Sawamura, M., Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu). J. Agric. Food Chem., 48, 4868-4873 (2000).
8. 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).
9. 2-extracted cardamom and clove bud oils. J. Agric. Food Chem., 42, 796-798 (1994).
10. Chung, T. Y., Eiserich, J. P., and Shibamoto, T., Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb.). J. Agric. Food Chem., 41, 1693-1697 (1993).
11. Dieckmann, R. H. and Palamand, S. R., Autoxida-tion of some constituents of hops. The monoterpene hydrocarbon, myrcene. J. Agric. Food Chem., 22, 498 -503 (1974).
12. Choi, H. S, Kondo, Y., and Sawamura, M., Characterization of the odor-active volatiles in citrus Hyu-ganatsu (Citrus tamurana Hort. Ex Tanaka). J. Agric. Food Chem., 49, 2404-2408 (2001).
13. Tressl, R., Engel, K. H., Kossa, M., and Kopper, H., Characterization of tricyclic sesquiterpene in hops (Humulus lupulus, var Hersbrucker Spat). J. Agric. Food Chem., 31, 892-897 (1983).