85
Views
4
CrossRef citations to date
0
Altmetric
Articles

Volatile Composition and the Key Aroma Compounds of the Citrus tachibana (Makino) Tanaka Peel Essential Oil

Pages 924-937 | Received 27 Sep 2017, Accepted 30 May 2018, Published online: 23 Oct 2018

References

  • Liu, Y. Q., Heying, E. and Tanumihardjo, S. A. (2012). History, global distribution, and nutritional importance of citrus fruits. Compr. Rev. Food Sci. F. 11: 530–545. doi: 10.1111/j.1541-4337.2012.00201.x
  • Dugo, G. and Di Giacomo, A. (2002). Citrus: the Genus Citrus. CRC Press, Taylor & Francis Group, Boca Raton, Florida.
  • Sawamura, M. (2010). Citrus essential oils: flavor and fragrance. John Wiley & Sons, Inc., Hoboken, New Jersey.
  • Hirai, M., Mitsue, S., Kita, K. and Kajiura, I. (1990). A survey and isozyme analysis of wild mandarin, Tachibana (Citrus tachibana (Mak.) Tanaka) growing in Japan. J. Jpn. Soc. Hortic. Sci. 59: 1–7. doi: 10.2503/jjshs.59.1
  • Muto, H., Suzuki, S., Nakata, S., Sakamura, M. and Wada, K. (2002). Volatile components of Citrus tachibana Tanaka. In: Asakawa, Y. (ed.) TEAC 2002. Proceedings of Symposium on the 46th Chemistry of Terpenes, Essential Oils, and Aromatics; Oct. 18–21; Tokushima, Japan: Organization Committee of International Symposium on the Chemistry of Essential Oils, Terpenes and Aromatics. p. 4–6.
  • Ubukata, Y., Hanafusa, M., Hayashi, S., Hashimoto, S., Honda, K. and Kujo, M. (2002). Essential oil constituents of the Ukon-no-Tachibana (Citrus tachibana) in Heian-Jingu Shrine. In: Asakawa, Y. (ed.) TEAC 2002. Proceedings of Symposium on the 46th Chemistry of Terpenes, Essential Oils, and Aromatics; Oct. 18–21; Tokushima, Japan: Organization Committee of International Symposium on the Chemistry of Essential Oils, Terpenes and Aromatics. p. 7–9.
  • Fujita, S., Inoue, Y. and Nonaka, A. (2005). Constituents of the essential oil of Citrus tachibana Tanaka. In: Hatanaka, M. (ed.) TEAC 2005. Proceedings of Symposium on the 49th Chemistry of Terpenes, Essential Oils, and Aromatics; Nov. 5–7; Fukui, Japan: Organizing Committee of TEAC49. p. 21–23.
  • Grosch, W. (1993). Detection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci. Technol. 4: 68–73. doi: 10.1016/0924-2244(93)90187-F
  • Lorber, K., Schieberle, P. and Buettner, A. (2014). Influence of the chemical structure on odor qualities and odor thresholds in homologous series of alka-1,5-dien-3-ones, alk-1-en-3-ones, alka-1,5-dien-3-ols, and alk-1-en-3-ols. J. Agric. Food Chem. 62: 1025–1031. doi: 10.1021/jf404885j
  • Mayer, C.F. and Crandall, J.K. (1970). Pyrolysis of nopinone. J. Org. Chem. 35:2688–2690. doi: 10.1021/jo00833a045
  • Lin, J., Fay, L.B., Welti, D.H. and Blank, I. (1999). Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization. Lipids. 34: 1117–1126. doi: 10.1007/s11745-999-0463-8
  • Miyazato, H., Hashimoto, S. and Hayashi, S. (2012). Identification of the odour-active aldehyde trans-4,5-epoxy-(E,Z)-2,7-decadienal in yuzu (Citrus junos Sieb. ex Tanaka). Eur. Food Res. Technol. 235: 881–891. doi: 10.1007/s00217-012-1820-x
  • Piancatelli, G. and Leonelli, F. (2006). Oxidation of nerol to neral with iodobenzene diacetate and TEMPO. Org. Synth. 83: 18–23. doi: 10.15227/orgsyn.083.0018
  • Schuh, C. and Schieberle, P. (2005). Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. J. Agric. Food Chem. 53: 8699–8705. doi: 10.1021/jf051601i
  • IOFI Working Group on Methods of Analysis. (2011). Guidelines for the quantitative gas chromatography of volatile flavouring substances, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI). Flavour Fragr. J. 26: 297–299.
  • Asikin, Y., Taira, I., Inafuku-Teramoto, S., Sumi, H., Ohta, H., Takara, K. and Wada, K. (2012). The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines. J. Agric. Food Chem. 60: 7973–7980. doi: 10.1021/jf301848s
  • Cachet, T., Brevard, H., Chaintreau, A., Demyttenaere, J., French, L., Gassenmeier, K., Joulain, D., Koenig, T., Leijs, H., Liddle, P., Loesing, G., Marchant, M., Merle, Ph., Saito, K., Schippa, C., Sekiya, F. and Smith, T. (2016). IOFI recommended practice for the use of predicted relative-response factors for the rapid quantification of volatile flavouring compounds by GC-FID. Flavour Fragr. J. 31: 191–194. doi: 10.1002/ffj.3311
  • Molyneux, R.J. and Schieberle, P. (2007). Compound identification: a Journal of Agricultural and Food Chemistry perspective. J. Agric. Food Chem. 55: 462–4629. doi: 10.1021/jf070242j
  • d’Acampora Zellner, B., Bicchi, C., Dugo, P., Rubiolo, P., Dugo, G. and Mondello, L. (2008). Linear retention indices in gas chromatographic analysis: a review. Flavour Fragr. J. 23: 297–314. doi: 10.1002/ffj.1887
  • Adams, R.P. (2001). Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured Publishing Co. Carol Stream, Illinois.
  • VCF Volatile Compounds in Food: database Version 16.3. 1963–2016. Triskelion. Zeist, the Netherlands: [accessed 2017 Feb 15]. http://www.vcf-online.nl/VcfHome.cfm/.
  • Czerny, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., Hartl, C., Hernandez, N.M. and Schieberle, P. (2008). Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. Eur. Food Res. Technol. 228: 265–273. doi: 10.1007/s00217-008-0931-x
  • Elsharif, S. A., Banerjee, A. and Buettner, A. (2015). Structure-odor relationships of linalool, linalyl acetate and their corresponding oxygenated derivatives. Front. Chem. [accessed 2017 Feb. 13]:[10 p.]. https://doi.org/10.3389/fchem.2015.00057.
  • Högnadóttir, Á. and Rouseff, R. L. (2003). Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography–mass spectrometry. J. Chromatogr. A. 998: 201–211. doi: 10.1016/S0021-9673(03)00524-7
  • Buettner, A. and Schieberle, P. (1999). Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). J. Agric. Food Chem. 47: 5189–5193. doi: 10.1021/jf990071l
  • Hinterholzer, A. and Schieberle, P. (1998). Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques. Flavour Fragr. J. 13: 49–55. doi: 10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S
  • Leclair, C., Plotto, A., McCollum, G., Bai, J., Biotteau, A., Baldwin, E.A., Reyes-De-Corcuera, J. and Chervin, C. (2012). Gas chromatography-olfactometry analyses of volatiles produced by ‘Fallglo’ and ‘US Early Pride’ tangerines. In: FSHS Proceeding 2012. Proceedings of the 125th Florida State Horticultural Society; Delray Beach, FL: Florida State Horticultural Society. p. 264–271.
  • Omori, H., Nakahara, K. and Umano, K. (2011). Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka). Flavour Fragr. J. 26: 396–402. doi: 10.1002/ffj.2066
  • Naka, T. (2010). Photosensitized off-flavor of citrus juice in clear bottles. Journal of Japan Association on Odor Environment. 41(4): 240–245. (Japanese). doi: 10.2171/jao.41.240
  • Belitz, H.D., Grosch, W. and Schieberle, P. (2009). Food Chemistry. 4th ed. Springer-Verlag Berlin Heidelberg, Chapter 3, Lipids, p. 158–247.
  • Naef, R. (2011). Minor components in extracts of citrus fruits. Dugo, G. and Mondello, L. (eds.) Citrus oils: composition, advanced analytical techniques, contaminants, biological activity. CRC Press, Taylor & Francis Group, Boca Raton, Florida, p. 463–475.
  • Neff, W.E. and Selke, E. (1993). Volatile compounds from the triacylglycerol of cis,cis-9,15-linoleic acid. J. Am. Oil Chem. Soc. 70: 157–161. doi: 10.1007/BF02542619
  • Naef, R. and Velluz, A. (2001). Volatile constituents in extracts of mandarin and tangerine peel. J. Essent. Oil Res. 13: 154–157. doi: 10.1080/10412905.2001.9699647
  • Hammer, M. and Schieberle, P. (2013). Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase. J. Agric. Food Chem. 61: 10891–10900. doi: 10.1021/jf403827p
  • Miyazawa, N., Fujita, A. and Kubota, K. (2010). Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu). Biosci. Biotechnol. Biochem. 74: 835–842. doi: 10.1271/bbb.90937

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.