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Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)

Title
Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)
Authors
Chung H.Chung W.-Y.Yoo E.-S.Cho S.K.Oh S.-K.Kim Y.-S.
Ewha Authors
김영석정현
SCOPUS Author ID
김영석scopus; 정현scopus
Issue Date
2012
Journal Title
Journal of the Korean Society for Applied Biological Chemistry
ISSN
1738-2203JCR Link
Citation
vol. 55, no. 1, pp. 133 - 136
Indexed
SCIE; SCOPUS; KCI WOS scopus
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. © 2012 The Korean Society for Applied Biological Chemistry.
DOI
10.1007/s13765-012-0023-2
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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