Volatile constituents of calamondin peel and juice (Citrus madurensis Lour.) cultivated in the Philippines / Hiroaki Takeuchi in The journal of essential oil research, Vol. 17 N° 1 (Janvier-Fevrier 2005)  

Public ISBD [article]  inThe journal of essential oil research > Vol. 17 N° 1 (Janvier-Fevrier 2005) . - pp. 23-26 Titre : Volatile constituents of calamondin peel and juice (Citrus madurensis Lour.) cultivated in the Philippines Type de document : texte imprimé Auteurs : Hiroaki Takeuchi, Auteur ; Yoshihito Ubukata, Auteur ; Masayoshi Hanafusa, Auteur Année de publication : 2006 Article en page(s) : pp. 23-26 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Citrus madurensis Rutaceae Calamondin Extract composition GC-olfactmetry Enantiomeric ratio Limonene Résumé : The volatile constituents of fresh calamondin (Citrus madurensis Lour.) cultivated in the Philippines were investigated by GC and GC/MS. As a result, 58 and 98 compounds were identified from the peel and juice volatile concentrates, respectively. The characteristic flavor components of calamondin were examined by GC-olfactometry. Limonene, cis-linalool oxide, linalool, α-terpineol, (E,E)-2,4-decadienal, and methyl N-methyl anthranilate had high flavor dilution factors. Additionally, the enantiomeric ratio of limonene, linalool, terpinen-4-ol and α-terpineol in calamondin were measured by chiral GC. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2005.9698819 [article] Volatile constituents of calamondin peel and juice (Citrus madurensis Lour.) cultivated in the Philippines [texte imprimé] / Hiroaki Takeuchi, Auteur ; Yoshihito Ubukata, Auteur ; Masayoshi Hanafusa, Auteur . - 2006 . - pp. 23-26. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 17 N° 1 (Janvier-Fevrier 2005) . - pp. 23-26 Mots-clés : Citrus madurensis Rutaceae Calamondin Extract composition GC-olfactmetry Enantiomeric ratio Limonene Résumé : The volatile constituents of fresh calamondin (Citrus madurensis Lour.) cultivated in the Philippines were investigated by GC and GC/MS. As a result, 58 and 98 compounds were identified from the peel and juice volatile concentrates, respectively. The characteristic flavor components of calamondin were examined by GC-olfactometry. Limonene, cis-linalool oxide, linalool, α-terpineol, (E,E)-2,4-decadienal, and methyl N-methyl anthranilate had high flavor dilution factors. Additionally, the enantiomeric ratio of limonene, linalool, terpinen-4-ol and α-terpineol in calamondin were measured by chiral GC. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2005.9698819

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