Abstract
Volatile components in peel and flesh of Dangyooja (Citrus grandis Osbeck) were isolated by solvent-assisted flavor evaporation (SAFE) followed by analysis using gas chromatography-mass spectrophotometry (GC-MS). Twenty-four components, including 4 alcohols, 6 aldehydes, 14 terpene hydrocarbons, and 16 components, including 1 alcohol, 1 aldehyde, 8 terpene hydrocarbons, 4 aromatic compounds, and 2 hydrocarbons were found in peel and flesh of Dangyooja, respectively. Limonene and myrcene were dominant in both parts of Dangyooja, although more volatile components were detected in peel of Dangyooja. Aroma-active compounds in peel and flesh of Dangyooja were also evaluated by aroma extract dilution analysis. Geranial (pineapple-like) showed the highest flavor dilution factor, followed by citronellal (herbaceous) and α-pinene (pine tree-like). In contrast, α-pinene (pine tree-like) and myrcene (floral) were the major aroma-active components in flesh of Dangyooja.
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Chung, H., Chung, WY., Yoo, ES. et al. Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck). J Korean Soc Appl Biol Chem 55, 133–136 (2012). https://doi.org/10.1007/s13765-012-0023-2
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DOI: https://doi.org/10.1007/s13765-012-0023-2