Sawamura Masayoshi, Thi Minh Tu Nguyen, Onishi Yuji, Ogawa Eriko, Choi Hyang-Sook
Department of Bioresources Science, Faculty of Agriculture, Kochi University. B-200 Monobe, Nankoku, Kochi 783-8502, Japan.
Biosci Biotechnol Biochem. 2004 Aug;68(8):1690-7. doi: 10.1271/bbb.68.1690.
Citrus reticulata Blanco (ponkan) cold-pressed oil and its oxygenated fraction were studied by analytical (GC and GC/MS) and sensory analyses. The monoterpene group was predominant, accounting for more than 89.6% (w/w), of which limonene was the most abundant (80.3%). Among the oxygenated compounds, octanal and decanal were the major ones among 12 aldehydes accounting for >1.5%; six alcohols were identified with a total concentration of >0.7%, while oxides, ketones and esters did not quantitatively or qualitatively contribute to the oil. Sniffing the ponkan cold-pressed oil and its oxygenated fraction demonstrated that octanal and decanal were the characteristic odor components of ponkan. Reconstruction of the ponkan aroma model and its sensory evaluation by a hedonic test were performed, showing that, in addition to octanal and decanal which played important roles, (R)-(+)-limonene contributed to the aroma model as a background component, making the aroma model very similar to that of the original.
通过分析（气相色谱和气相色谱/质谱联用）和感官分析对柑（碰柑）冷榨油及其氧化馏分进行了研究。单萜类基团占主导地位，含量超过89.6%（w/w），其中柠檬烯含量最高（80.3%）。在氧化化合物中，辛醛和癸醛是12种醛类中的主要成分，含量>1.5%；鉴定出6种醇类，总浓度>0.7%，而氧化物、酮类和酯类在数量或质量上对该油均无贡献。嗅闻碰柑冷榨油及其氧化馏分表明，辛醛和癸醛是碰柑的特征气味成分。构建了碰柑香气模型并通过喜好度测试对其进行感官评价，结果表明，除了起重要作用的辛醛和癸醛外，（R）-（+）-柠檬烯作为背景成分对香气模型有贡献，使得该香气模型与原模型非常相似。
