Characteristic odour components of Citrus sphaerocarpa Tanaka (Kabosu) and Citrus inflata Tanaka (Mochiyu) cold-pressed peel oils

Odour is one of the main criteria of flavour, which is evidently a primary consideration for attracting consumers and for food selection. This study is addressed to the identification of characteristic odour components of 2 cold-pressed oils of 2 popular sour citrus fruits in Japan, Citrus sphaerocarpa Tanaka (Kabosu) and Citrus inflata Tanaka (Mochiyu), by means of GC/O and AEDA. Analysis of the essential oil compositions was carried out by GC and GC-MS. Authentic compounds of 1-heptanol and methyl myristate were used as internal standards for weight percent analysis. In Kabosu peel oil, (3R)-(+)-citronellal played an important role in its characteristic odour. In Mochiyu peel oil, myrcene, (E)ocimene, linalool oxide, beta-copaene, perillaldehyde and perilla alcohol were the odour characteristic compound, showing Mochiyu-like odour.