Graduate School of Food and Nutritional Science, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan.
Graduate School of Food and Nutritional Science, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan.
Food Chem. 2019 May 1;279:356-363. doi: 10.1016/j.foodchem.2018.11.146. Epub 2018 Dec 6.
Bulky hard peel of Citrus natsudaidai is discarded and not utilized enough in Japan. In this study, the nutritional composition and volatile components of three cultivars of C. natsudaidai peel were determined. Considering the proximate composition and minerals, C. natsudaidai peels showed good carbohydrate and potassium content. The peel color varied probably due to the difference of cultivars. C. natsudaidai peels were extracted and analyzed for free amino acids and for fatty acids and volatile compounds. The amount of free amino acids in the extracts was not enough to affect the taste of extracts. The proportion of individual fatty acid was not comparable to other plant oils, however, typical aroma compounds with citrusy smell were identified. C. natsudaidai extracts could contribute for the utilization as flavoring additives without affecting taste.
日本通常会丢弃体积大且质地坚硬的椪柑皮，且利用不足。本研究旨在确定三种椪柑皮的营养成分和挥发性成分。考虑到其近似成分和矿物质含量，椪柑皮的碳水化合物和钾含量较高。果皮颜色的差异可能是由于品种的不同。对椪柑皮进行提取并分析游离氨基酸、脂肪酸和挥发性化合物。提取物中游离氨基酸的含量不足以影响提取物的味道。个别脂肪酸的比例与其他植物油不可比，但鉴定出了具有柑橘气味的典型香气化合物。椪柑皮提取物可作为调味添加剂使用，而不会影响味道。
