CHARACTER IMPACT ODORANTS OF CITRUS HALLABONG ([C. UNSHIU MARCOV × C. SINENSIS OSBECK] × C. RETICULATA BLANCO) COLD-PRESSED PEEL OIL

The volatile components of Hallabong ([C. unshiu Marcov × C. sinensis Osbeck] × C. reticulata Blanco) cold-pressed peel oil were quantitatively and qualitatively determined by use of two internal standards with GC and GC-MS, and GC-olfactometry.
According to instrumental analysis by GC and GC-MS, limonene (90.68%) was the most abundant compound, followed by sabinene (2.15%), myrcene (1.86%) and -terpinene (0.88%). Flavor dilution (FD) factors of the volatile flavor components from Hallabong peel oil were determined by aroma extract dilution analysis (AEDA). Furthermore, relative flavor activity was investigated by means of FD factor and weight percent.
The highest FD factor was found for citronellal and citronellyl acetate, and -murollene showed higher relative flavor activity.
Results of sniff testing of the original oil revealed that citronellal, cis–-farnesene and citronellyl acetate were regarded as the character impact odorants of Hallabong peel oil, and citronellal gave the most odor-active character of Hallabong aroma.

III WOCMAP Congress on Medicinal and Aromatic Plants – Volume 4: Targeted Screening of Medicinal and Aromatic Plants, Economics and Law

H.S. Choi

Hallabong ([C. unshiu Marcov × C. sinensis Osbeck] × C. reticulata Blanco), gas chromatography-olfactometry, aroma extract dilution analysis, character impact odorants, citronellal

https://doi.org/10.17660/ActaHortic.2005.678.16