Identification of Aroma-Active Compounds in Malaysian Pomelo (<i>Citrus grandis</i>(L.) Osbeck) Peel by Gas Chromatography-Olfactometry

Abstract

Abstract Malaysian pink and white pomelo (Citrusgrandis (L.) Osbeck) peels were extracted with dichloromethane (DCM). Using GC-FID/MS and gas chromatography-olfactometry (GC-O), 50 and 47 aroma-active compounds were identified in pink and white pomelo peel extracts, respectively. The potency of each odorant in both pomelo peel extracts was determined by aroma extraction dilution analysis (AEDA). On the basis of flavor dilution (FD) factor, odor activity value (OAV) and relative flavor activity (RFA), main odorants in pink pomelo peel extract were trans-linalool oxide, cis,trans-2,6-nonadienal, octanal, citronellal, nonanal, trans-nerolidol, neryl acetate, indole, 6-methyl-5-hepten-2-one, terpinolene, trans-2-heptenal, perilla alcohol and nootkatone, while the most intense aromas in white pomelo peel extract were terpinolene, α-copaene, 4-terpinenol, trans-nerolidol, trans-linalool oxide, nootkatone, cis,trans-2,6- nonadienal, citronellol, elemol, carvyl acetate, 6-methyl-5-hepten-2-one, perilla aldehyde and indole. Thus, no single compound exhibited the characteristic aroma of both Malaysian pomelo peel extracts.