Composition of Oxygenated Compounds in Peel Oil from Citrus iyo and Its Variation during Storage

Abstract

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 components of 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.