Composition of oxygenated compounds in peel oil from citrus iyo and its variation during storage
Uchida, K.; Matsumoto, M.; Kobayashi, A.; Yamanishi, T.
Agricultural and Biological Chemistry 47(8): 1841-1846
Qualitative and quantitative analyses of the volatiles from peel of C. 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 4 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.