Abstract
Qualitative and quantitative analyses of the volatiles from peel of Citrus iyo was performed by the use of a combined gas-liquid chromatograph and mass spectrometer (GC-MS)and a gas chromatograph (GC-FID) with a computing integrator.
Among 53 oxygenated compounds, 2 aldehydes, 19 esters and 9 alcohols were reported for the first time as componentsof C. iyo.
By comparing the volatile compositions in peel among the fruits at four different stages of storage, i.e. at harvest, pre-treatment, ripening and overripening, it was found that the contributory aroma constituents such as C10-, C11-aldehydes and C6-, C8-, neryl-, geranyl-, citronellyl-acetates increased during storage, up to ripening.
