柑橘の匂いに関する研究(第1報) : 柚子食品のヘッドスペースガスの分析

概要

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The essential oils of Yuzu (Citrus junos) peel and Yuzu jam were extracted with ethylether and were analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). About 60 peaks appeared on gas chromatogram of the Yuzu peel oil and 11 components were identified. Limonene was a main component in the Yuzu peel oil, constituting about 80%. The second major component was γ-terpinene(about 8%). And other components which were found in the oil were α-pinene, β-pinene, myrcene, and so on. And the amount of these components in Yuzu jam oil were almost same as in Yuzu peel oil in percentage. The headspace volatiles (at 30℃) of Yuzu-foods (Yuzu vinegar, Yuzu jam, Yuzu marmalade and Yuzu soy) and Yuzu-peel-homgenate were analyzed by GC. The component ratio of th headspace volatiles was very different from that of the essential oil. In headspace volatiles, the amount of limonene and γ-terpinene showed lower percentage, while other 11 components much higher percentage, conpared with those in the essential oil. Especially, in yellow Yuzu jam, Yuzu marmalade and Yuzu soy, this tendency was noticed strongly.
松山東雲女子大学・松山東雲短期大学の論文