AI Article Synopsis
- The study examined the volatile components of Kabosu citrus peel and juice using the SAFE technique, identifying new compounds like wine lactone and rose oxide.
- Aroma Extract Dilution Analysis revealed significant flavor dilution factors for various compounds, including linalool and wine lactone, both in the peel and juice extracts.
- The research also analyzed the enantiomeric distribution of specific compounds using a chiral gas chromatography-mass spectrometry (GC/MS) method.
Article Abstract
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. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2E)-4,5-epoxy-2-decenal, octanal, (4Z)-decenal, beta-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, beta-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.
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