Aroma Components of Absolute Oil from Natsudaidai (Citrus natsudaidai Hayata) Flowers

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  • Hayasaki Mami
    Graduate School of Sciences and Technology for Innovation, Yamaguchi University
  • Iwakiri Minami
    Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
  • Shikata Akane
    Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
  • Oyama Machi
    Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
  • Souda Noe
    Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
  • Akakabe Yoshihiko
    Graduate School of Sciences and Technology for Innovation, Yamaguchi University

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  • Aroma Components of Absolute Oil from Natsudaidai (<i>Citrus natsudaidai</i> Hayata) Flowers

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<p>The aim of this study was to identify and characterize the aroma components of absolute oil from natsudaidai (Citrus natsudaidai Hayata) flowers. A total of 43 aroma components were detected in the absolute oil of natsudaidai flowers using a headspace solid phase microextraction (SPME)-gas chromatography-mass spectrometry (GC-MS). The most abundant components from the absolute oil was linalool (31.14%), followed by methyl anthranilate, γ-terpinene, p-cymene, (E)-β-ocimene, limonene, indole and α-terpineol. The configuration of linalool from the absolute oil was assigned as (S)-form and its optical purities were determined as 89.36±0.36% enantiomeric excess using a SPME-chiral GC. These results indicated that the composition of aroma components in the absolute oil would influence the overall aroma qualities of natsudaidai flowers and the physiological effects on human.</p>

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