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Volatile Composition and the Key Aroma Compounds of the Citrus tachibana (Makino) Tanaka Peel Essential Oil

Author:
Miyazato, Hironari
Source:
Journal of essential oil-bearing plants 2018 v.21 no.4 pp. 924-937
ISSN:
0976-5026
Subject:
Citrus, acetates, aldehydes, alpha-pinene, beta-pinene, cucumbers, essential oils, flavor, gamma-terpinene, gas chromatography, ketones, limonene, linalool, mushrooms, odor compounds, odors, rice, sesquiterpenoids
Abstract:
Gas chromatographic analysis of Citrus tachibana (Makino) Tanaka peel essential oil showed that the volatile composition contained 111 components including monoterpenes, sesquiterpenes and oxygenated compounds. Limonene (69.1 %), γ-terpinene (10.5 %) and β-pinene (5.07 %) were the major components. Linalool (0.95 %) and linalyl acetate (1.01 %) were the major oxygenated compounds. We first analysed the key aroma compounds by aroma extract dilution analysis. Among 33 compounds with flavour dilution (FD) factors that were > 4, α-pinene (pine, FD = 2048), β-pinene (pungent, FD = 1024) and linalool (floral, FD = 1024) were the predominant odorants. Vinyl ketones and unsaturated aliphatic aldehydes were also determined, even though they were present at very low concentrations: (Z)-1,5-octadien-3-one (pungent, metallic), 1-nonen-3-one (mushroom, metallic), 7-methyl-1,6-octadien-3-one (mushroom, metallic), (Z)-2-nonenal (tallowy), (E)-2-nonenal (fatty, rice), (Z)-4-decenal (spicy, waxy), (Z)-2-decenal (fatty), (E,Z)-2,4-decadienal (fatty, rice), (E,Z)-2,7-decadienal (cucumber), (E,E,Z)-2,4,7-decatrienal (green, orange), trans-4,5-epoxy-(E)-2-decenal (albedo) and trans-4,5-epoxy-(E,Z)-2,7-decadienal (albedo). These compounds may be important to the Tachibana aroma.
Agid:
6170544