Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka).

The volatile components of both peel and juice of Japanese citrus, Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu.

Degradation pathway of an anthraquinone dye catalyzed by a unique peroxidase DyP from Thanatephorus cucumeris Dec 1.

The reactants produced by action of a purified unique dye-decolorizing peroxidase, DyP, on a commercial anthraquinone dye, Reactive Blue 5, were investigated using electrospray ionization mass spectrometry (ESI-MS), thin-layer chromatography (TLC), and (1)H- and (13)C- nuclear magnetic resonance (NMR). The results of ESI-MS analysis showed that phthalic acid, a Product 2 (molecular weight 472.5), and a Product 3 (molecular weight 301.