Effects of Storage Conditions on the Composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Essential Oil
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概要
- 論文の詳細を見る
Compositional changes of Citrus tamurana Hort. ex Tanaka (hyuganatsu) essential oil were analyzed after storage for 1, 3, 6, and 9 weeks at -21, 5, 20, and 30℃. The total amount of oxides increased greatly. The contents of monoterpene alcohols and ketones also increased. The total amount of monoterpene hydrocarbons was unchanged up to 30℃. However, the contents of myrcene, γ-terpinene, and terpinolene decreased, while there was a considerable increase in p-cymene. Among the sesquiterpene hydrocarbons, considerable increases in the (-)-cedrene, γ-elemene, and α-humullene contents were noted in samples stored at 30℃, and the trans-β-farnesene content decreased during storage. The total content of monoterpene alcohols was increased slightly. The content of trans-carveol increased during storage. p-Cymene, trans-carveol, isopiperitone, and limonene oxide contents increased, while γ-terpinene, terpinolene, and citronellal contents decreased significantly during storage. The changes of these compounds during storage can serve as a quality index for hyuganatsu essential oil.
- 社団法人日本農芸化学会の論文
- 2002-02-23
著者
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SAWAMURA Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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Sawamura Masayoshi
Department Of Agricultural Chemistry Faculty F Agriculture Kochi University
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CHOI Hyang-Sook
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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Sawamura Masayoshi
Departmnet Of Bioresources Science Faculty Of Agriculture Kochi University
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