Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Identification and Characterization of Volatile Components of the Japanese Sour Citrus Fruit Citrus nagato-yuzukichi Tanaka
Yoshihiko AKAKABEMei SAKAMOTOYukinori IKEDAMamoru TANAKA
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2008 Volume 72 Issue 7 Pages 1965-1968

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Abstract
A total of 39 aroma compounds were detected in the essential oil of Citrus nagato-yuzukichi Tanaka (nagato-yuzukichi) by gas chromatography-mass spectrometry (GC-MS). The essential oil was characterized by a high percentage of monoterpene hydrocarbons (12 components, 90.52%). The composition pattern of essential oil in C. nagato-yuzukichi was fairly similar to that of Citrus sudachi Hort. ex Shirai (Sudachi). Principal component analysis (PCA) of data obtained with an electronic nose indicated a variation of each oil along PC1. The oils of Citrus junos Tanaka (Yuzu) and Citrus sphaerocarpa Tanaka (Kabosu) showed a clear upward displacement as compared with those of C. nagato-yuzukichi and C. sudachi. However, in PC2, the oils of C. nagato-yuzukichi and C. sudachi showed a displacement in a negative direction and a positive one respectively.
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© 2008 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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