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citrus_x_junos

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Citrus x junos; Citrus junos Siebold ex. Tanaka - Rutaceae - yuzu, Yuzu

„The parents of this hybrid species are possibly Citrus cavaleriei and C. reticulata.“
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250084130

„Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance.“
http://en.wikipedia.org/wiki/Yuzu

„Yuzu (Citrus junos Sieb. ex Tanaka), a tree-grown fruit similar to a kind of sour orange, is widely used in Japanese food/cooking for its pleasant flavor. To clarify the odor-active volatiles that differentiate yuzu from other citrus fruits, sensory evaluations were conducted on yuzu peel oil. The results revealed that the polar part of yuzu peel oil was the source of the characteristic aroma of fresh yuzu fruit. By aroma extract dilution analysis (AEDA) of the polar volatile part of yuzu peel oil, seven odorants were newly identified as odor-active volatiles in yuzu peel oil in the highest flavor dilution (FD) factors of 128 and 32: oct-1-en-3-one, (E)-non-4-enal, (E)-dec-4-enal, 4-methyl-4-mercaptopentan-2-one, (E)-non-6-enal, (6Z,8E)-undeca-6,8,10-trien-3-one (Yuzunone), and (6Z,8E)-undeca-6,8,10-trien-4-ol (Yuzuol). Among the most odor-active volatiles in yuzu, (E)-non-6-enal and Yuzunone were identified for the first time solely in yuzu peel oil and not in the peel of other citrus species, and Yuzuol was identified for the first time in nature. Sensory evaluation of yuzu aroma reconstitutions revealed that the newly identified compound, Yuzunone, contributes greatly to the distinct yuzu aroma.“
[Novel character impact compounds in yuzu (Citrus junos Sieb. ex Tanaka) peel oil., Miyazawa, N., Tomita, N., Kurobayashi, Y., Nakanishi, A., Ohkubo, Y., Maeda, T., Fujita, A., Journal of agricultural and food chemistry, Vol.57(5), 2009, 1990-1996]

„The essential oils of six different yuzu cultivars, Kumon (KUM), Nagano (NAG), Yasu (YAS), Jimoto (JIM), Komatsu Sadao (KOS) and Komatsu Koichi (KOK), were extracted by cold-pressing method. A total of 69 compounds of the six samples were identified. Application of GC-olfactometry and aroma extraction dilution analysis technique in three-fold stepwise dilution of the neat oil for all samples indicated eight odourants with the highest flavour dilution (FD) values. Those were limonene, α-pinene, α- and β-phellandrene, myrcene, γ-terpinene, (E)-β-farnesene and linalool. ‘KOS’ was differentiated from the other oil samples by showing the highest number of components having yuzu-like odour notes and also from the PCA analysis of the FD-factor values. This is the first time the aroma characteristics of yuzu essential oils of specified cultivars were investigated.“
The total amount of monoterpenes in yuzu oil is above 90%, sesquiterpenes are 3-4%. Most important components are limonene (63-68%), γ-terpinene (11-12%), β-phellandrene (4-5%), myrcene (3%), linalool (2%), α-pinene (2%), β-pinene (1%), (E )-β-farnesene (1%) and bicyclogermacrene (2%).
[Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars. Lan-Phi, N. T., Shimamura, T., Ukeda, H., Sawamura, M., Food chemistry, Vol.115(3), 2009, 1042-1047]

An unusual macrocyclic ketone, yuzu lactone (= (10Z)-oxabicyclotridec-10-en-2-one) with an dry woody, earthy, and camphoraceous-minty odor was found at 0.04%.
[A novel 13-membered macrolide. A flavour component of yuzu (Citrus junos) oil., Matsuura, Y., Hata, G., Abe, S., Sakai, I., Abe, A., In Proceedings of the 8th International Congress of Essential Oils 1980, (pp. 12-17). Grasse, France: Fedarom.]

citrus_x_junos.1424556663.txt.gz · Zuletzt geändert: 2015/02/21 23:11 von andreas