2009年8月
Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars
FOOD CHEMISTRY
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- ,
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- 巻
- 115
- 号
- 3
- 開始ページ
- 1042
- 終了ページ
- 1047
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1016/j.foodchem.2008.12.024
- 出版者・発行元
- ELSEVIER SCI LTD
The essential oils of six different yuzu cultivars, Kumon (KUM), Nagano (NAG), Yasu (YAS), Jimoto (JIM), Komatsu Sadao (KOS) and Komatsu Koichi (KOK), were extracted by cold-pressing method. A total of 69 compounds of the six samples were identified. Application of GC-olfactometry and aroma extraction dilution analysis technique in three-fold stepwise dilution of the neat oil for all samples indicated eight odourants with the highest flavour dilution (FD) values. Those were limonene, alpha-pinene, alpha- and beta-phellandrene, myrcene, gamma-terpinene, (E)-beta-farnesene and linalool. 'KOS' was differentiated from the other oil samples by showing the highest number of components having yuzu-like odour notes and also from the PCA analysis of the FD-factor values. This is the first time the aroma characteristics of yuzu essential oils of specified cultivars were investigated. (C) 2008 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.foodchem.2008.12.024
- ISSN : 0308-8146
- eISSN : 1873-7072
- CiNii Articles ID : 120001083642
- Web of Science ID : WOS:000265348100042