Browse > Article
http://dx.doi.org/10.11002/kjfp.2016.23.7.977

Identification of volatile flavor compounds in Jeju citrus fruits  

Hong, Young Shin (Department of Food and Nutrition, Chosun University)
Kim, Kyong Su (Department of Food and Nutrition, Chosun University)
Publication Information
Food Science and Preservation / v.23, no.7, 2016 , pp. 977-988 More about this Journal
Abstract
The volatile flavor compounds in five Jeju citrus fruit varieties (Cheonhyehyang, Hallabong, Jinjihyang, Hwanggeum hyang and Redhyang) were extracted by simultaneous distillation-extraction (SDE) using solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by using gas chromatography-mass spectrometry (GC-MS). The number of aroma compounds were identified with : 104 (4,939.77 mg/kg) in Cheonhyehyang, 98 (3,286.38 mg/kg) in Hallabong, 105 (3,317.56 mg/kg) in Jinjihyang, 102 (4,293.39 mg/kg) in Hwanggeumhyang, and 108 (4,049.94 mg/kg) in Redhyang. The detected main volatile compounds were; limonene, sabinene, ${\beta}$-myrcene, ${\alpha}$-pinene, ${\beta}$-pinene, linalool, 4-terpineol, ${\alpha}$-terpineol, (E)-${\beta}$-ocimene and ${\gamma}$-terpinene. Among the identified volatiles compounds, ethyl-benzene, nonanol, 1-p-menthen-9-al, (E)-isocarveol, methyl salicylate, ${\alpha}$-terpinen-7-al, perilla alcohol, and ethyl-dodecanoate were detected in Cheonhyehyang. only Furthermore, ${\beta}$-chamigrene and ${\alpha}$-selinene were in Hallabong only; 3-hydroxybutanal, (E)-2-nonenal, isoborneol, octyl acetate, (E)-2-undecenal, ${\beta}$-ylangene and guaia-6,9-diene in Jinjihyang. ${\rho}$-Cymenene, ${\beta}$-thujone, selina-4,11-diene and (E,E)-2,6-farnesol in Hwanggeumhyang only; and ${\rho}$-cymen-8-ol, bornyl acetate, carvacrol, bicycloelemene, ${\alpha}$-cubebene and 7-epi-${\alpha}$-selinene in Redhyang only. This study confirmed the differences in composition and content of volatile aroma components in five varieties of Jeju citrus fruits.
Keywords
volatile flavor compounds; Jeju citrus fruits; SDE; GC/MS;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Song Ej (2014) A study on production system of hallabong on jeju island. MS Thesis, Chung-Buk University, Korea, p 43-50
2 Berger RG (2006) Flavours and fragrances, Chemistry, Bioprocessing and Sus tainability. Springer Science & Business Media, 117-119
3 Fahlbusch KG, Hammerschmidt FJ, Panten J, Pickenhagen W, Schatkowski D, Bauer K, Garbe D, Surburg H (2003) Flavors and fragrances. Ullmann's Encyclopedia of Industrial Chemistry, 103
4 Plotto A, Margaríia CA, Goodner KL, Baldwin EA (2008) Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds. Flav Frag J, 23, 398-406   DOI
5 Ohta H, Yoshida K, Hyakudome K, Aoyagi H, Okabe M, Susukida W (1983) Effects of headspace, pasteurization condition and storage temperature on quality of canned satsuma mandarin juice during storage. Nippon Shokuhin Kogyo Gakkaishi, 30, 200-208   DOI
6 Araki C, Sakakibara H (1991) Changes in the volatile flavor compounds by heating satsuma mandarin(citrus unsbiu marcov.) juice. Agric Biol Chem, 55, 1421-1423
7 Moshonas MG, Shaw PE (1996) Volatile components of calamondin peel oil. J Agric Food Chem, 44, 1105-1107   DOI
8 Wilson CW, Shaw PE (1981) Analysis of cold-pressed grapefruit oil by glass capillary gas chromatography. J Agric Food Chem, 29, 494-496   DOI
9 Schultz TH, Flath RA, Mon TR, Eggling SB, Teranishi R (1977) Isolation of volatile components from a model system. J Agric Food Chem, 25, 446-449   DOI
10 Nickerson GB, Likens ST (1996) Gas chromatography evidence for the occurrence of hop oil components in beer. J Chromatogr A, 21, 1-5
11 Sadtler Research Laboratories (1986) The sadtler standard gas chromatography retention index library. Sadtler, USA
12 Seo HY, No KM, Shim SL, Ryu KY, Han KJ, Gyawali R, Kim KS (2006) Analysis of enantiomeric composition of chiral flavor components from dried ginger (Zingiber officinale roscoe). J Korean Soc Food Sci Nutr, 35, 874-880   DOI
13 Schreier P (1986) Biogeneration of Plant Aromas. In: Developments in Food Flavours, Birch GG, Lindley MG (Editor) Elsevier Applied Science, London & New York, p 89-106
14 Furuta T, Yoshii H, Kobayashi T, Nishitarumi T, Yasunishi A (1994) Powdery encapsulation of d-limonene by kneading time with mixed powders of ${\beta}$-cyclodextrin at low water content. Biosci Biotechnol Biochem. 58, 847-850   DOI
15 Langer RS, Wise DL (1984) Medical applications of controlled release. CRC Press. Florida, USA, p 2-12
16 Rosen HB, Chang J, Wnek GE, Linhardt RJ, Langer R (1983) Bioerodible polyanhydrides for controlled drug delivery. Biomaterials, 4, 131-133   DOI
17 Kang MA (2012) Analysis of free sugars, organic acids and flavonoids in shiranuhi and setoka citrus fruits, and bioactivity of essential oil. MS Thesis, Jeju National University, Korea, p 29-31
18 Song HS, Sawamura M, Ito T, Ido A, Ukeda H (2000) Quantitative determination and characteristic flavour of daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) peel oil. Flavour Fragr, 5, 323-328
19 Akahoshi G (1983) Kouryonokagaku (in Japanese), Dainihontosyo. Tokyo, Japan, p 148-315
20 Chen J, Duan W, Bai R, Yao H, Shang J, Xu J (2014) Design, synthesis and antioxidant activity evaluation of novel beta-elemene derivatives. Bioorg Med Chem Lett, 24, 3407-3411   DOI
21 Carson CF, Riley TV (1995) Antimicrobial activity of the major components of the essential oil of melaluca alternifolia. J Appl Bacteriol, 78, 264-269   DOI
22 Li X, Wang G, Zhao J, Ding H, Cunningham C, Chen F, Flynn DC, Reed E, Li QQ (2005) Antiproliferative effect of beta-elemene in chemoresistant ovarian carcinoma cells is mediated through arrest of the cell cycle at the G2-M phase. Cell Mol Life Sci, 62, 894-904   DOI
23 Calcabrini A, Stringaro A, Toccacieli L, Meschini S, Marra M, Colone M, Salvatore G, Mondello F, Aracia G, Molinari A (2004) Terpinen-4-ol, the main component of melaleuca alternifolia (tea tree) oil inhibits the in vitro growth of human melanoma cells. J Invest Dermatol, 122, 349-360   DOI
24 Hart PH, Brand C, Carson CF, Riley TV, Prager RH, Finlay-Jones JJ (2000) Terpinen-4-ol, the main component of the essential oil of melaleuca alternifolia (tea tree oil), suppresses inflammatory mediator production by activated human monocytes. Inflamm Res, 49, 619-626   DOI
25 Yoo ZW (2003) Comparative analyses of the flavors from Hallabong (Citrus sph aerocarpa) with lemon, orange and grapefruit by SPTE and HS-SPME combined with GC-MS. Ph D Thesis, Seoul Women's University, Korea, p 9-29
26 Choi SH (2008) Volatile aroma components of hibiscus herb tea. J Kor Tea Soc, 14, 195-204
27 Lee SG, Jeon SG (2016) An analysis on the change of the management efficiency distribution of citrus farms. J Agric Life Sci, 50, 207-221   DOI
28 Kaneko K, Katayama O (1980) Studies on volatiles from satsuma mandarin juice 1. difference of volatile components among each part of mandarin citrus unshiu cultivar satsuma fruit. National Food Research Institute, 36, 44-50
29 Shimoda M, Osajima Y (1981) Studies on off-flavour formed during storage of satsuma mandarin juice. Japan J Agric Chem Soc, 55, 319-324
30 Moon KH, Song EY, Son IC, Oh SJ, Park KS, Hyun HN (2015) Quantification of environmental characteristics on citrus production area of jeju island in Korea. Korean J Agric For Meteorol, 17, 69-74   DOI