Abstract
Characteristic flavor compounds were evaluated in the Shiroyanagi navel (Citrus sinensis OSBECK, cv. SHIROYANAGI). The essential oil was prepared from the peel by simultaneous distillation-extraction, and separated into hydrocarbon and oxygenated fractions through a silicagel column. As the oxygenated fraction had the characteristic aroma of navel, sensory evaluation was carried out by the GC-Sniff test using the flavor wheel. Floral and fruity flavor components were important to navel flavor. The most important flavor compounds were evaluated by an omission test in the components. Octanal, nonanal, linalool, decanal, neral, geranial, dodecanal, P-sinensal and a-sinensal were the most significant volatiles for the Shiroyanagi navel.
