Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. * C. sinensis Osbeck * C. reticulata Blanco)

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  • SONG Hee Sun
    Department of Food & Nutrition and Bioindustry & Technology Research Institute, Kwangju Health College
  • LAN PHI NGUYEN Thi
    Department of Bioresources Science, Faculty of Agriculture, Kochi University
  • PARK Yeon-Hee
    Department of Food & Nutrition and Bioindustry & Technology Research Institute, Kwangju Health College
  • SAWAMURA Masayoshi
    Department of Bioresources Science, Faculty of Agriculture, Kochi University

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  • Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. × C. sinensis Osbeck × C. reticulata Blanco)
  • Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (<i>Citrus unshiu</i>Marcov. ×<i>C. sinensis</i>Osbeck ×<i>C. reticulata</i>Blanco)

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Abstract

A comparison of the volatile profiles between Korean and Japanese Shiranui cold-pressed peel oil was performed by GC and GC–MS. Limonene was the most abundant in the Japanese (91.8%) and Korean (86.4%) oil. Alcohols accounted for 1.8% in the Korean oil, and 0.2% in the Japanese oil, in which the respective linalool levels were 1.2% and 0.1%. The level of aldehydes was also higher in the Korean oil (1.6%) than in the Japanese oil (0.7%).

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