Composition of oxygenated compounds in peel oil from Citrus iyo and its variation during storage.

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概要

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• 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.

• 公益社団法人 日本農芸化学会の論文

著者

• MATSUMOTO Mitsuyo

  Laboratory of Food Chemistry, Ochanomizu University

関連論文

• Composition of oxygenated compounds in peel oil from Citrus iyo and its variation during storage.

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