Journal of Agricultural and Food Chemistry · 2005 · 101 citations · 17 references
AgricultureFood ScienceFood AnalysisFood ChemistryGreen ChemistryAroma CompoundsAroma EvaluationFlavor ChemistryFlavor EvaluationVolatile Aroma AnalysisVolatile Compound ProfilingAroma Compound QuantificationAroma QuantificationFlavor Compound AnalysisFlavor Volatile ProfilingFlavor VolatilesFood Flavor AnalysisVolatile Compound Analysis
This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily responsible for the aroma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The major compounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution (FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extract dilution analysis with gas chromatography-olfactometry (GC-O). Camphene, terpinen-4-ol, citronellyl formate, and citronellyl acetate showed high FD factors (>/=5) and RFA (>20). Citronellyl formate and citronellyl acetate were regarded as the characteristic odor components of the kumquat peel oil from the results of FD factor, RFA, and GC-sniffing. Citronellyl acetate is considered to be the odor component most similar to kumquat by organoleptic evaluation with GC-O.
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Andrea Buettner, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2001 · 137 citations