Abstract
Purpose
The Sustainable Development Goals (SDGs) are increasingly important. Our company, which produces citrus flavors, aims to contribute to the SDGs. We conducted on-site inspections of lemon harvesting and juicing in Hiroshima and Hyogo Prefectures (Setouchi area) and found that up to 100 tons of edible lemon parts are discarded annually. Our goal was to upcycle these parts into new products, like citron confit using Akou salt from Setouchi, and to promote corporate collaborations and regional co-creation.
Methods
Citron confit, a seasoning from Morocco, involves salting and aging lemons for over a week. We set an aging process by mixing lemon peels, Akou salt, and water, and leaving it at 25°C for one week. Citron confit, through aging, develops a distinct flavor compared to simple salt lemons. We performed GC/MS analysis to identify which components influence this flavor change. We compared aged citron confit to salt lemons with the same composition but without aging. Both were analyzed with GC/MS to observe changes in low-molecular-weight components.
Results
We upcycled discarded lemon peels into citron confit through co-creation with three companies in Hyogo Prefecture, contributing to the SDGs. Changes in low-molecular-weight components were observed, such as a decrease in limonene and citral and an increase in fenchyl alcohol and α-terpineol, indicating these changes occur through aging. We discussed the impact of these components on flavor changes based on our findings.
