Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

The Volatile Composition of Kiyomi Peel Oil (Citrus unshiu Marcov×C. sinensis Osbeck) Cultivated in Korea

  • Song, Hee-Sun (Department of Food and Nutrition, Gwangju Health College University)
  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), $\alpha$-pinene (0.8%), $\beta$-sinensal (0.8%), (Z)-$\beta$-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), $\alpha$-farnesene (0.5%), and $\alpha$-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of $\alpha$- and $\beta$-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of $\beta$-sinensal, (Z)-$\beta$-farnesene, neryl acetate, valencene, $\alpha$-sinensal and nootkatone. Valencene and $\alpha$- and $\beta$-sinensal were regarded as the influential components of Korean Kiyomi peel oil.

Keywords

References

  1. Matumoto R, Kita K, Mukai T, Oowada A. 1997. A hundred of the topical citrus varieties. Ehime-ken Fruit Growers Cooperative Association Ehime, Japan. p 116-117
  2. Jeju citrus grower's Agr. Coper. 2000. Main citrus cultivar in Jeju. Jeju Citrus Grower's Agr Coper
  3. Kang ES. 1995. Research on the actual condition of citrus consumer in consuming area. Annual research paper of Hort Corp. p 1189-1192
  4. Song HS, Nguyen Thi LP, Sawamura M. 2008. Volatile profile of the peel oil of Kiyomi (Citrus unshiu Marcov.${times}$ C. sinensis Osbeck), a new hybrid sweet citrus fruit. J Essent Oils 20: in press
  5. Song HS, Nguyen Thi LP, Park YH, Sawamura M. 2006. Volatile profiles in cold-pressed peel oil from Korean and Japanese Shiranui (Citrus unshiu Marcov.${\times}C$. sinensis $Osbeck{\times}C. reticulata Blanco). Biosci Biotechnol Biochem 70: 737-739 https://doi.org/10.1271/bbb.70.737
  6. Sawamura M. 2000. Volatile components of essential oils of the citrus genus. Recent Res Devel Agric Food Chem 4: 131-164
  7. Song HS, Sawamura M, Ito T, Kawashimo K, Ukeda H. 1999. Chemical compositions of the volatile part of yuzu (Citrus junos Tanaka) peel cold-pressed oils from Japan and Korea. Flav Fragr J 14: 383-389 https://doi.org/10.1002/(SICI)1099-1026(199911/12)14:6<383::AID-FFJ848>3.0.CO;2-9
  8. Michael Eskin NA. 1981. Plant pigments, flavors and textures. In The chemistry and biochemistry of selected compounds. Academic Press, New York. p 65-66
  9. Choi HS, Sawamura M. 2002. Comparison of the cold-pressed peel oils composition between Korean and Japanese Satuma mandarin (Citrus unshiu Marcov. forma Miyagawa-wase) by GC, GC-MS and GC-O. J Food Sci Nutr 7: 5-11 https://doi.org/10.3746/jfn.2002.7.1.005
  10. Sawamura M, Minh Tu NT, Onishi Y, Ogawa E, Choi HS. 2004. Characteristic odor components of Citrus reticulata Blanco (Ponkan) cold-pressed oil. Biosci Biotechnol Biochem 68: 1690-1697 https://doi.org/10.1271/bbb.68.1690
  11. Choi HS, Sawamura M. 2001. Volatile flavor components of ripe and overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka). Biosci Biotechnol Biochem 65: 48-55 https://doi.org/10.1271/bbb.65.48
  12. Minh Tu NT, Onishi Y, Choi HS, Kondo Y, Ukeda H, Sawamura M. 2003. Characteristic odour components of Citrus sp. (Kiyokadaidai) cold-pressed peel oil. Flav Fragr J 18: 515-520 https://doi.org/10.1002/ffj.1260
  13. Choi HS, Song HS, Ukeda H, Sawamura M. 2000. Radical-scavenging activities of citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazyl. J Agric Food Chem 48: 4156-4161 https://doi.org/10.1021/jf000227d
  14. Njoroge SM, Ukeda H, Kusunose H, Sawamura M. 1996. Japanese sour citrus fruits. Part IV. Volatile compounds of Naoshichi and Tahiti lime essential oils. Flav Fragr J 11: 25-29 https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<25::AID-FFJ540>3.0.CO;2-J
  15. Njoroge SM, Ukeda H, Kusunose H, Sawamura M. 1994. Volatile components of the essential oils from Kabosu, Daidai, and Yuko, Japanese sour Citrus fruits. Flav Fragr J 9: 289-297 https://doi.org/10.1002/ffj.2730090603
  16. Njoroge SM, Ukeda H, Kusunose H, Sawamura M. 1994. Volatile components of Japanese yuzu and lemon oils. Flav Fragr J 9: 159-166 https://doi.org/10.1002/ffj.2730090404
  17. Njoroge SM, Ukeda H, Kusunose H, Sawamura M. 1995. Japanese sour citrus fruits. Part IV. Volatile constituents of Sudachi and Mochiyuzu oils. Flav Fragr J 10: 341-347 https://doi.org/10.1002/ffj.2730100602
  18. Njoroge SM, Ukeda H, Sawamura M. 2003. Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage. J Agric Food Chem 51: 4029-4035 https://doi.org/10.1021/jf021215q
  19. Sawamura M, Song HS, Choi HS, Sagawa K, Ukeda H. 2001. Characteristic aroma components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) fruit. Food Sci Technol Res 7: 45-49 https://doi.org/10.3136/fstr.7.45
  20. Feger W, Brandauer H, Ziegler H. 2003. Analytical investigation of Murcott (honey) tangerine peel oil. J Essent Oil Res 15: 143-147 https://doi.org/10.1080/10412905.2003.9712097
  21. Choi HS, Sawamura M, Kondo Y. 2002. Characterization of the key aroma compounds of Citrus flaviculpus Hort. ex Tanaka by aroma extraction dilution analysis. J Food Sci 67: 1713-1718 https://doi.org/10.1111/j.1365-2621.2002.tb08711.x
  22. Song HS, Sawamura M, Ito A, Ido A, Ukeda H. 2000. Quantitative determination and characteristic flavour of daidai (Citrus aurantium L. var. cyathifera Y. Tanaka) peel oil. Flav Fragr J 15: 323-328 https://doi.org/10.1002/1099-1026(200009/10)15:5<323::AID-FFJ918>3.0.CO;2-J
  23. Sawamura M, Onishi Y, Ikemoto J, Minh Tu NT, Lan Phi NT. 2006. Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil. Flav Fragr J 21: 609-615 https://doi.org/10.1002/ffj.1604
  24. Arctander S. 1969. Perfume and flavor chemicals I-II. Montclair, NJ

Cited by

  1. Volatile compounds of the Hallabong (Citrus kiyomi × Citrus ponkan) blossom vol.21, pp.1, 2012, https://doi.org/10.1007/s10068-012-0038-9