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citrus_japonica_thunb [2018/04/28 00:11]
andreas 		citrus_japonica_thunb [2022/08/15 12:30] (aktuell)
andreas
Zeile 6: Zeile 6:
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242313265]] [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242313265]]
  
-Analysis of the flower scent with SPME/GC-MS showed β-ocimene (20.1%), 6-methyl-5-hepten-2-one (12.0%), 2-aminobenzaldehyde  (10.7%), limonene (10.7%), methyl anthranilate (10.7%), ethyl acetate (5.3%), linalool (4.1%), nonanal (4.1%), decanal (4.1%), α-pinene (2.9%), acetophenone (1.2%), and indole (0.7%) as main components. \\+Analysis of the flower scent with SPME/GC-MS showed β-ocimene (20.1%), 6-methyl-5-hepten-2-one (12.0%), 2-aminobenzaldehyde (10.7%), limonene (10.7%), methyl anthranilate (10.7%), ethyl acetate (5.3%), linalool (4.1%), nonanal (4.1%), decanal (4.1%), α-pinene (2.9%), acetophenone (1.2%), and indole (0.7%) as main components. \\
 [Ham, D. Y., & Seung-Ho, K. O. (2018). U.S. Patent Application No. 15/548,867]  [Ham, D. Y., & Seung-Ho, K. O. (2018). U.S. Patent Application No. 15/548,867] 
  
Zeile 15: Zeile 15:
  
 "This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily responsible for the aroma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The major compounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution (FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extract dilution analysis with gas chromatography−olfactometry (GC-O). Camphene, terpinen-4-ol, citronellyl formate, and citronellyl acetate showed high FD factors (≥5) and RFA (>20). Citronellyl formate and citronellyl acetate were regarded as the characteristic odor components of the kumquat peel oil from the results of FD factor, RFA, and GC-sniffing. Citronellyl acetate is considered to be the odor component most similar to kumquat by organoleptic evaluation with GC-O." \\ "This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily responsible for the aroma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The major compounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution (FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extract dilution analysis with gas chromatography−olfactometry (GC-O). Camphene, terpinen-4-ol, citronellyl formate, and citronellyl acetate showed high FD factors (≥5) and RFA (>20). Citronellyl formate and citronellyl acetate were regarded as the characteristic odor components of the kumquat peel oil from the results of FD factor, RFA, and GC-sniffing. Citronellyl acetate is considered to be the odor component most similar to kumquat by organoleptic evaluation with GC-O." \\
-{{:citronellylacetate.jpg| citronellyl acetate }} [[http://www.thegoodscentscompany.com/data/rw1012171.html|citronellyl acetate 
-]] \\ 
 [Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil., Choi, H. S., Journal of agricultural and food chemistry, Vol.53(5), 2005, 1642-1647] [Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil., Choi, H. S., Journal of agricultural and food chemistry, Vol.53(5), 2005, 1642-1647]
 +
 +|{{:limonene.jpg|limonene}} \\ limonene |{{:myrcene.jpg|myrcene}} \\ myrcene |{{:alpha_pinene.jpg| α-pinene }} \\ α-pinene | {{:terpinen4ol.jpg|terpinen-4-ol }} \\ terpinen-4-ol |{{:citronellylacetate.jpg| citronellyl acetate }} \\ [[http://www.thegoodscentscompany.com/data/rw1012171.html|citronellyl acetate]] |
  
 The major volatile compounds of F.margarita fruits (analysed by HS-GC/MS) were limonene (73.8%), α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-terpineol (0.9%). Methylbutenol (1.1%) was also present. \\ The major volatile compounds of F.margarita fruits (analysed by HS-GC/MS) were limonene (73.8%), α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-terpineol (0.9%). Methylbutenol (1.1%) was also present. \\
 [Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques., Güney, M., Oz, A.T., Kafkas, E., Journal of the Science of Food and Agriculture, 2014] [Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques., Güney, M., Oz, A.T., Kafkas, E., Journal of the Science of Food and Agriculture, 2014]
  
-{{http://botanicalillustrations.org/ILLUSTRATIONS_HD_/62857.jpg?600}} \\ +Using a thiol-selective isolation procedure and various GC methods, 1-p-menthene-9-thiol has been identified in kumquat (the first report in any food thus far). \\ 
-Siebold, P.F. von, Zuccarini, J.G., Flora Japonica, t.15 (1875) \\+[Schoenauer, Sebastian, and Peter Schieberle. "Screening for novel mercaptans in 26 fruits and 20 wines using a thiol-selective isolation procedure in combination with three detection methods." Journal of agricultural and food chemistry 67.16 (2019): 4553-4559]  
 + 
 +{{citrus_japonicacbm.jpg?600}} \\ 
 +Citrus japonica Thunb.; Curtis, W. Botanical Magazine (1800-1948) Bot. Mag. vol. 100 (1874) \\
 [[http://plantgenera.org/species.php?id_species=249889]] [[http://plantgenera.org/species.php?id_species=249889]]
  
 {{:fortunella_margarita.jpg}} \\ {{:fortunella_margarita.jpg}} \\
 Citrus japonica fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska Citrus japonica fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska
citrus_japonica_thunb.1524867079.txt.gz · Zuletzt geändert: 2018/04/28 00:11 von andreas

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