IDENTIFICATION OF VOLATILE COMPOUNDS ISOLATED FROM ROUND KUMQUAT (FORTUNELLA-JAPONICA SWINGLE)

Volatile constitutents of round kumquat fruit mere isolated by steam distillation and simultaneous purging/extraction (SPE) methods. The isolated volatiles were identified by gas chromatography and gas chromatography/mass spectrometry. Steam distillation led to the identification of 84 compounds, and 35 compounds were identified following SPE. Among a total of 91 constituents identified, 47 were identified for the first time in kumquat fruit, d-Limonene was the most abundant compound, comprising 87% of the sample from steam distillation and 97% of the sample from SPE. In addition to d-limonene, Linalool, myrcene, and geranyl acetate were found in the sample from steam distillation as major constituents; myrcene, alpha-pinene, and beta-phellandrene were identified in the sample from SPE as major components.