Choi Hyang-Sook
Natural Sciences Research Center, College of Natural Science, Duksung Women's University, 419 Ssangmun-Dong, Dobong-Gu, Seoul 132-714, Korea.
J Agric Food Chem. 2003 Apr 23;51(9):2687-92. doi: 10.1021/jf021069o.
The volatile components of Hallabong ([C. unshiu Marcov x C. sinensis Osbeck] x C. reticulata Blanco) cold-pressed peel oil were quantitatively and qualitatively determined by use of two internal standards with GC, 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 gamma-terpinene (0.88%). Flavor dilution (FD) factors of the volatile flavor components from Hallabong peel oil were determined by aroma extract dilution analysis. Furthermore, relative flavor activity was investigated by means of FD factor and weight percent. The highest FD factors were found for citronellal and citronellyl acetate, and delta-murollene showed a higher relative flavor activity. Results of sniff testing of the original oil and its oxygenated fraction revealed that citronellal, cis-beta-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.
采用两种内标物，通过气相色谱（GC）、气相色谱 - 质谱联用（GC-MS）和气相色谱 - 嗅觉测量法对黄金香橙（[温州蜜柑×甜橙]×椪柑）冷榨果皮油中的挥发性成分进行了定量和定性分析。根据GC和GC-MS的仪器分析结果，柠檬烯（90.68%）是含量最丰富的化合物，其次是桧烯（2.15%）、月桂烯（1.86%）和γ-松油烯（0.88%）。通过香气提取物稀释分析确定了黄金香橙果皮油中挥发性风味成分的风味稀释（FD）因子。此外，还通过FD因子和重量百分比研究了相对风味活性。香茅醛和乙酸香茅酯的FD因子最高，δ-莫罗烯表现出较高的相对风味活性。对原油及其氧化馏分的闻香测试结果表明，香茅醛、顺式-β-法尼烯和乙酸香茅酯被认为是黄金香橙果皮油的特征性影响气味成分，香茅醛赋予了黄金香橙香气最具气味活性的特征。
