Novel Character Impact Compounds in Yuzu (Citrus junos Sieb. ex Tanaka) Peel Oil

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• 作者：Norio Miyazawa* ; Naomi Tomita ; Yoshiko Kurobayashi ; Akira Nakanishi ; Yasutaka Ohkubo ; Tomoko Maeda ; Akira Fujita
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：March 11, 2009
• 年：2009
• 卷：57
• 期：5
• 页码：1990-1996
• 全文大小：202K
• 年卷期：v.57,no.5(March 11, 2009)
• ISSN：1520-5118

文摘

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.