Characteristic odor components of kumquat (Fortunella japonica swingle) peel oil

被引:83
作者
Choi, HS [1 ]
机构
[1] Duksung Womens Univ, Plant Resources Res Inst, Dept Food & Nutr, Seoul 132714, South Korea
关键词
Kumquat ( Fortunella japonica Swingle); cold-pressed peel oil; characteristic odor components; gas chromatography-olfactometry; aroma extract dilution analysis;
D O I
10.1021/jf040324x
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily responsible for the aroma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The major compounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution (FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extract dilution analysis with gas chromatography-olfactometry (GC-O). Camphene, terpinen-4-ol, citronellyl formate, and citronellyl acetate showed high FD factors ( greater than or equal to5) and RFA (>20). Citronellyl formate and citronellyl acetate were regarded as the characteristic odor components of the kumquat peel oil from the results of FD factor, RFA, and GC-sniffing. Citronellyl acetate is considered to be the odor component most similar to kumquat by organoleptic evaluation with GC-O.
引用
收藏
页码:1642 / 1647
页数:6
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