Art

J-GLOBAL ID：202002252155627899   Reference number：20A1979725

Composition and Monthly Changes of the Volatile Constituents in the Sour Hetsuka-daidai Citrus Peel

酸味のあるHetsukaダイダイ果皮中の揮発性成分の組成と経月変化

Author (12)： Hamada Toshiyuki (Graduate School of Science and Engineering, Kagoshima University) ,  Hamada Toshiyuki (Faculty of Science, Kagoshima University) ,  Harano Kanako (Faculty of Science, Kagoshima University) ,  Niihara Rino (Faculty of Science, Kagoshima University) ,  Kitahara Hiromi (Education Center, Kagoshima University) ,  Yamamoto Masashi (Faculty of Agriculture, Kagoshima University) ,  Vairrapan Charles S. (Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah) ,  Tani Fumito (Institute for Materials Chemistry and Engineering, Kyushu University) ,  Onitsuka Satoaki (Graduate School of Science and Engineering, Kagoshima University) ,  Onitsuka Satoaki (Faculty of Science, Kagoshima University) ,  Okamura Hiroaki (Graduate School of Science and Engineering, Kagoshima University) ,  Okamura Hiroaki (Faculty of Science, Kagoshima University)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 69  Issue： 6  Page： 643-648(J-STAGE)  Publication year： 2020 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： pericarp ,  *Citrus aurantium ,  *volatile matter ,  *essential oil ,  food ingredient ,  food analysis ,  sourness ,  flavor ,  perfume component ,  Citrus aurantifolia ,  lemon ,  Citrus junos ,  Rutaceae ,  Citrus ,  edible fruit ,  maturation ,  monoterpene ,  sesquiterpene
Semi thesaurus term： *Plant volatile ,  flavour ,  kabosu ,  sudachi ,  fruit ripening

Author keywords (5)： citrus ,  essential oils ,  GC-MS ,  monthly change ,  Hetsuka-daidai

JST classification (4)： Food analysis  (FJ01030U) ,  Edible fats and oils,margarines  (FJ09010C) ,  Fruits and processed fruit products  (FJ11030Z) ,  Essential oils,perfumes and cosmetics in general  (YG03010W)

Reference (8)：

• 1) Craske, J.D.; Suryadi, N.; Wootton, M. Acomparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle). J. Sci. Food Agric. 85, 522-525 (2005).
• 2) Allegrone, G.; Belliardo, F.; Cabella, P. Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties. J. Agric. Food Chem. 54, 1844-1848 (2006).
• 3) Higashi, A.; Kuwahata, R. Characteristics of ‘Hatsukadaidai’ and the selection of promising strains. Kyushu Agricultural Research 57, 232 (1995).
• 4) Yamamoto, M.; Kubo, T.; Tominaga, S. Self- and cross- incompatibility of various citrus accessions. Engeigaku Zassi (J. Japan. Soc. Hort. Sci.) 75, 372-378 (2006).
• 5) Miyake, Y.; Kano, T. Characteristics of flavonoids, coumarins, and synephrine in sudaidaiand hetsukadaidai. Nippon Shokuhin Kagaku Gakkaisi (Jpn. J. Food Chem. Safety) 26, 84-90 (2019).

Terms in the title (5)： 酸味 ,  ダイダイ ,  果皮 ,  揮発性成分 ,  組成