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Studies on volatiles from satsuma mandarin juice 1. difference of volatile components among each part of mandarin citrus unshiu cultivar satsuma fruit



Studies on volatiles from satsuma mandarin juice 1. difference of volatile components among each part of mandarin citrus unshiu cultivar satsuma fruit



Report of National Food Research Institute (36): 44-50



Investigation of the difference of voltaile components from peel, flesh and flesh-containing juice sac of Satsuma mandarin fruit (C. unshiu) showed the following. About 45 components were detected as volatiles of the peel. Most of the main components were essential oil constituents; d-limonene (peak no. 17) content in the peel volatiles indicated high level ('Sugiyama' variety: 83% and the 'Early variety': 65%). Only slight differences were shown between the flesh volatiles and volatiles of the flesh-containing juice sac. Large amounts of methanol (peak no. 6) and ethanol (peak no. 7) were contained in the flesh volatiles; the alcohols took about 99% of total sum of the volatiles. Differences in the gas chromatogram patterns of peel volatiles were clearly found between 'Sugiyama' variety and the 'Early' variety.

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Accession: 006523696

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