The Characteristics of the Volatile Components in Many Citrus Varieties Based on Head Space Method

Abstract

Volatile components of citrus fruits were trapped and measured by the head space method with using a Tenax, and the difference in the composition among the varieties, and specificity the variety based on the main component analysis were examined. D-Limonene has the highest composition ratio in the volatiles in every varieties. The percentage of d-limonene were in a range of 80 to 93 in the many varieties, but 47 to 72 in Shiikuwasha, Kabosu, and Lisbon lemon. Myrcene or γ-terpinene was higher especially in Kabosu or Shiikuwasha, respectively and showed a ratio value of 27 or 32, respectively. The main component analysis based on the first (X-axis) and the second (Y-axis) component scores revealed that fruits of navel orange, tangerine-tangelo, or satsuma mandarin were plotted in the limited and small area on the scattergram. Fruits of Shiikuwasha, Ohtani-Iyo, or Lisbon lemon gathered in a certain area far from the zero point, and showed a different specificity from those of the other citrus fruits.