TY - JOUR
T1 - Composition and monthly changes of the volatile constituents in the sour hetsuka-daidai citrus peel
AU - Hamada, Toshiyuki
AU - Harano, Kanako
AU - Niihara, Rino
AU - Kitahara, Hiromi
AU - Yamamoto, Masashi
AU - Vairrapan, Charles S.
AU - Tani, Fumito
AU - Onitsuka, Satoaki
AU - Okamura, Hiroaki
N1 - Funding Information:
We are grateful to Kazuki Kajiwara, NPO Rikuno-Takara-jima Kishira, and the National Agriculture and Food Re-search Organization for providing samples. We thank Tsu-yoshi Sawada and Kousei Migit（a Division of Instrumental Analysis, Research Support Center, Kagoshima University） for technical support. This work was supported by Grants-in-Aid for Scientific Research（No.18K06732）from the Min-istry of Education, Culture, Sports, Science and Technolo-gy, Japan, and by the Cooperative Research Program of the “Network Joint Research Centre for Materials and Devices” （No. 20181302 and 20191349）.
Funding Information:
We are grateful to Kazuki Kajiwara, NPO Rikuno-Takara-jima Kishira, and the National Agriculture and Food Research Organization for providing samples. We thank Tsu-yoshi Sawada and Kousei Migita?Division of Instrumental Analysis, Research Support Center, Kagoshima University? for technical support. This work was supported by Grants-in-Aid for Scientific Research?No.18K06732?from the Ministry of Education, Culture, Sports, Science and Technology, Japan, and by the Cooperative Research Program of the ?Network Joint Research Centre for Materials and Devices? ?No. 20181302 and 20191349?.
Publisher Copyright:
© ss2020 by Japan Oil Chemists’ Society.
PY - 2020
Y1 - 2020
N2 - Sour citrus are prized for their flavor and fragrance. This work identified the components of the peel oil of Hetsuka-daidai (Citrus sp. hetsukadaidai), a special sour citrus that is native to the southern part of the Osumi peninsula, Kagoshima, Japan. These compounds were compared to those identified from the peels of six other major sour citrus: lime (Citrus latifolia), lemon (Citrus limon), Yuzu (Citrus junos), Kabusu (Citrus aurantium), Kabosu (Citrus sphaerocarpa), and Sudachi (Citrus sudachi). Peel oil contents were analyzed for the duration of four months during harvest season to investigate the differences in peel oil/ fragrance during ripening. These results could facilitate the development of preferred flavor and scent profiles using local species.
AB - Sour citrus are prized for their flavor and fragrance. This work identified the components of the peel oil of Hetsuka-daidai (Citrus sp. hetsukadaidai), a special sour citrus that is native to the southern part of the Osumi peninsula, Kagoshima, Japan. These compounds were compared to those identified from the peels of six other major sour citrus: lime (Citrus latifolia), lemon (Citrus limon), Yuzu (Citrus junos), Kabusu (Citrus aurantium), Kabosu (Citrus sphaerocarpa), and Sudachi (Citrus sudachi). Peel oil contents were analyzed for the duration of four months during harvest season to investigate the differences in peel oil/ fragrance during ripening. These results could facilitate the development of preferred flavor and scent profiles using local species.
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U2 - 10.5650/jos.ess19296
DO - 10.5650/jos.ess19296
M3 - Article
C2 - 32493886
AN - SCOPUS:85085986830
SN - 1345-8957
VL - 69
SP - 643
EP - 648
JO - Journal of oleo science
JF - Journal of oleo science
IS - 6
ER -