Volatile profiles in cold-pressed peel oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. x Citrus sinensis Osbeck x Citrus reticulata Blanco)

被引：18

作者：

Song, HS

Phi, NTL

Park, YH

Sawamura, M

机构：

[1] Kochi Univ, Fac Agr, Dept Bioresources Sci, Nanko Ku, Kochi 7838502, Japan

[2] Kwangju Hlth Coll, Dept Food & Nutr, Kwangju, South Korea

[3] Kwangju Hlth Coll, Bioind & Technol Res Inst, Kwangju, South Korea

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2006年 / 70卷 / 03期

关键词：

Shiranui; Hallabong; Dekopon; volatile component; citrus essential oil;

D O I：

10.1271/bbb.70.737

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

A comparison of the volatile profiles between Korean and Japanese Shiranui cold-pressed peel oil was performed by GC and GC-MS. Limonene was the most abundant in the Japanese (91.8%) and Korean (86.4%) oil. Alcohols accounted for 1.8% in the Korean oil, and 0.2% in the Japanese oil, in which the respective linalool levels were 1.2% and 0.1%. The level of aldehydes was also higher in the Korean oil (1.6%) than in the Japanese oil (0.7%).

引用

页码：737 / 739

页数：3

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