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J Agric Food Chem. 2005 Mar 9;53(5):1642-7.

Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil.

Author information

1
Plant Resources Research Institute, Duksung Women's University, 419 Ssangmun-Dong, Tobong-Gu, Seoul 132-714, Korea. hschoi@duksung.ac.kr

Abstract

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 (>/=5) 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.

PMID:
15740053
DOI:
10.1021/jf040324x
[Indexed for MEDLINE]

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