Technical Research Center, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan.
J Agric Food Chem. 2009 Mar 11;57(5):1990-6. doi: 10.1021/jf803257x.
Yuzu ( Citrus junos Sieb. ex Tanaka), a tree-grown fruit similar to a kind of sour orange, is widely used in Japanese food/cooking for its pleasant flavor. To clarify the odor-active volatiles that differentiate yuzu from other citrus fruits, sensory evaluations were conducted on yuzu peel oil. The results revealed that the polar part of yuzu peel oil was the source of the characteristic aroma of fresh yuzu fruit. By aroma extract dilution analysis (AEDA) of the polar volatile part of yuzu peel oil, seven odorants were newly identified as odor-active volatiles in yuzu peel oil in the highest flavor dilution (FD) factors of 128 and 32: oct-1-en-3-one, (E)-non-4-enal, (E)-dec-4-enal, 4-methyl-4-mercaptopentan-2-one, (E)-non-6-enal, (6Z,8E)-undeca-6,8,10-trien-3-one (Yuzunone), and (6Z,8E)-undeca-6,8,10-trien-4-ol (Yuzuol). Among the most odor-active volatiles in yuzu, (E)-non-6-enal and Yuzunone were identified for the first time solely in yuzu peel oil and not in the peel of other citrus species, and Yuzuol was identified for the first time in nature. Sensory evaluation of yuzu aroma reconstitutions revealed that the newly identified compound, Yuzunone, contributes greatly to the distinct yuzu aroma.
柚子（Citrus junos Sieb. ex Tanaka），一种类似于酸橙的乔木水果，因其宜人的风味而在日本食品/烹饪中广泛使用。为了阐明使柚子有别于其他柑橘类水果的气味活性挥发物，对柚子果皮油进行了感官评估。结果表明，柚子果皮油的极性部分是新鲜柚子果特征香气的来源。通过柚子果皮油极性挥发性部分的香气萃取稀释分析（AEDA），在柚子果皮油的最高稀释因子（FD）128 和 32 下，有 7 种气味物质被新鉴定为具有气味活性的挥发性物质：辛-1-烯-3-酮、（E）-壬-4-烯醛、（E）-癸-4-烯醛、4-甲基-4-巯基戊烷-2-酮、（E）-壬-6-烯醛、（6Z，8E）-十一碳-6，8，10-三烯-3-酮（柚子酮）和（6Z，8E）-十一碳-6，8，10-三烯-4-醇（柚子醇）。在柚子的最气味活性挥发物中，（E）-壬-6-烯醛和柚子酮是首次仅在柚子果皮油中而不是在其他柑橘属物种的果皮中被鉴定出来的，而柚子醇是首次在自然界中被鉴定出来的。对柚子香气重构的感官评价表明，新鉴定的化合物柚子酮对独特的柚子香气有很大的贡献。
