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J Agric Food Chem. 2003 Apr 23;51(9):2687-92.

Character impact odorants of Citrus Hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil.

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  • 1Natural Sciences Research Center, College of Natural Science, Duksung Women's University, 419 Ssangmun-Dong, Dobong-Gu, Seoul 132-714, Korea.


The volatile components of Hallabong ([C. unshiu Marcov x C. sinensis Osbeck] x C. reticulata Blanco) cold-pressed peel oil were quantitatively and qualitatively determined by use of two internal standards with GC, GC-MS, and GC-olfactometry. According to instrumental analysis by GC and GC-MS, limonene (90.68%) was the most abundant compound, followed by sabinene (2.15%), myrcene (1.86%), and gamma-terpinene (0.88%). Flavor dilution (FD) factors of the volatile flavor components from Hallabong peel oil were determined by aroma extract dilution analysis. Furthermore, relative flavor activity was investigated by means of FD factor and weight percent. The highest FD factors were found for citronellal and citronellyl acetate, and delta-murollene showed a higher relative flavor activity. Results of sniff testing of the original oil and its oxygenated fraction revealed that citronellal, cis-beta-farnesene, and citronellyl acetate were regarded as the character impact odorants of Hallabong peel oil, and citronellal gave the most odor-active character of Hallabong aroma.

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