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citrus_unshiu_marcow [2017/05/12 12:58]
andreas 		citrus_unshiu_marcow [2022/04/08 14:32]
andreas
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 "Its fruit is sweet and usually seedless, about the size of other mandarin oranges (Citrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. The satsuma also has particularly delicate flesh, which cannot withstand the effects of careless handling." [[http://en.wikipedia.org/wiki/Citrus_unshiu]] "Its fruit is sweet and usually seedless, about the size of other mandarin oranges (Citrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. The satsuma also has particularly delicate flesh, which cannot withstand the effects of careless handling." [[http://en.wikipedia.org/wiki/Citrus_unshiu]]
  
-Major constituents found in the absolute of C.unshiu flowers were linalool (2.1%), α-terpineol (0.7%), 2-phenyethanol (5.1%), cis-jasmone (0.4%), benzyl cyanide (4.7%), methyl anthranilate (2.0 %), farnesol (7.2%), indole (0.3 %), and methyl oleate (0.2%). Other compounds contributing to the greenish-fruity and somewhat pungent but also floral sweet odor were (Z)-3-hexenyl acetate, farnesyl acetate, geranylacetone, phenylacetaldehyde, phenylacetaldoxime, sabinene hydrate, methyl benzoate, ethyl benzoate, benzaldehyde, n-nonanal, 6-methyl-5-hepten-2-one, 4-terpinenol, 1-hexanol, (Z)-3-hexenol, geraniol, citronellol, and jasmonic acid. \\+Major constituents found in the absolute of C.unshiu flowers were linalool (2.1%), α-terpineol (0.7%), 2-phenyethanol (5.1%), cis-jasmone (0.4%), benzyl cyanide (4.7%), methyl anthranilate (2.0 %), farnesol (7.2%), indole (0.3 %), and methyl oleate (0.2%). Other compounds contributing to the greenish-fruity and somewhat pungent but also floral sweet odor were (Z)-3-hexenyl acetate, farnesyl acetate, geranylacetone, phenylacetaldehyde, phenylacetaldoxime, sabinene hydrate, methyl benzoate, ethyl benzoate, benzaldehyde, n-nonanal, 6-methyl-5-hepten-2-one, 4-terpinenol, 1-hexanol, (Z)-3-hexenol, geraniol, vanillin, citronellol, elemol, and jasmonic acid. \\
 [Sakurai, Kazutoshi, et al. "Odorous constituents of the absolute from flower of Citrus unshiu Marcovitch." Agricultural and Biological Chemistry 43.1 (1979): 195-197] [[https://www.jstage.jst.go.jp/article/bbb1961/43/1/43_1_195/_pdf]] [Sakurai, Kazutoshi, et al. "Odorous constituents of the absolute from flower of Citrus unshiu Marcovitch." Agricultural and Biological Chemistry 43.1 (1979): 195-197] [[https://www.jstage.jst.go.jp/article/bbb1961/43/1/43_1_195/_pdf]]
  
 "The volatile composition of the headspace from Citrus unshiu Marcov. forma Miyagawa-wase blossom was investigated. The volatile constituents were absorbed by a solid-phase microextraction (SPME) fiber and directly transferred to a GC-MS... p-Cymene (23.3%) was the most abundant component in the headspace of fresh C. unshiu blossom; γ-terpinene was the most abundant in shade- and microwave-dried samples (26.8 and 31.2%, respectively) and β-caryophyllene (10.5%) in freeze-dried sample." \\ "The volatile composition of the headspace from Citrus unshiu Marcov. forma Miyagawa-wase blossom was investigated. The volatile constituents were absorbed by a solid-phase microextraction (SPME) fiber and directly transferred to a GC-MS... p-Cymene (23.3%) was the most abundant component in the headspace of fresh C. unshiu blossom; γ-terpinene was the most abundant in shade- and microwave-dried samples (26.8 and 31.2%, respectively) and β-caryophyllene (10.5%) in freeze-dried sample." \\
 [Characterization of Citrus unshiu (C. unshiu Marcov. forma Miyagawa-wase) blossom aroma by solid-phase microextraction in conjunction with an electronic nose., Choi, H.S., Journal of agricultural and food chemistry, Vol.51(2), 2003, 418-423] [Characterization of Citrus unshiu (C. unshiu Marcov. forma Miyagawa-wase) blossom aroma by solid-phase microextraction in conjunction with an electronic nose., Choi, H.S., Journal of agricultural and food chemistry, Vol.51(2), 2003, 418-423]
 +
 +Main flower volatiles were 2-hexenal (tr-2.8%), α-pinene (tr-2.8%), β-pinene (2.9-6.5%), myrcene (0-2.5%), p-cymene (0-8.5%), limonene (0-1.6%), β-ocimene (2.2-6.3%), γ-terpinene (tr-13.7%), linalool (17.4-22.7%), α-terpineol (1.0-5.5%), cis-carveol (tr-1%), α-thujenal (tr-1.3%), β-elemene (2.1-5.4%), caryophyllene (0-2.6%), α-bergamotene (0-4%), β-sesquiphellandrene (0-6.4%), farnesol (tr-1%), Z-jasmone (tr-1.4%), α,p-dimethylstyrene (0-2.1%), phenylacetonitrile (1.2-3.4%), indole (3.6-5%), and (E)-8-heptadecene (tr-1.2%). \\
 +[Azam, M., Song, M., Fan, F., Zhang, B., Xu, Y., Xu, C., & Chen, K. (2013). Comparative analysis of flower volatiles from nine Citrus at three blooming stages. International journal of molecular sciences, 14(11), 22346-22367] [[http://www.mdpi.com/1422-0067/14/11/22346/htm]]
 +
 +Analysis of the flower scent with SPME/GC-MS showed linalool (67.2%), myrcene (5.6%), nerolidol (5.1%), methyl anthranilate (4.7%), 2-aminobenzaldehyde (1.5%), 3,7-dimethyl-1,5-octadien-3,7-diol (1.4%), phenylacetonitrile (1.1%), 6-methyl-5-hepten-2-one (0.7%), phenyl ethanol (0.5%), limonene (0.5%), and indole (0.4%) as main components. \\
 +[Ham, D. Y., & Seung-Ho, K. O. (2018). U.S. Patent Application No. 15/548,867]
  
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citrus_unshiu_marcow.txt · Zuletzt geändert: 2022/04/08 15:58 von andreas

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