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Chapter 5,024

Composition of oxygenated compounds in the peel oil of cultivar fukuhara oranges citrus sinensis

Uchida, K.; Kobayashi, A.; Yamanishi, T.

Nippon Nogeikagaku Kaishi 58(7): 691-694

1984


Accession: 005023653

The essential oil of 'Fukuhara' oranges was prepared from the peel by lyophilization, and separated into hydrocarbons and an oxygenated fraction through a silicic acid column. As the oxygenated fraction had the characteristic aroma of the fruit, this fraction was further separated and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. Forty-one oxygenated compounds were identified and their contents in the oxygenated fraction were calculated from their GLC peak areas and GLC response factors. Further fractionation of these constituents by column chromatography and the sniffing test of the effluents from GLC suggested that the aliphatic aldehydes were important for the sweet aroma of the 'Fukuhara' orange.

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