The comparison of odor quality of volatiles in peel oils of five kinds of navel oranges

• Published in: NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 38; no. 8; pp. 668 - 674
• Main Authors: Sugisawa, H. (Kagawa Univ., Miki (Japan). Faculty of Agriculture), Takeda, M, Yang, R.H, Takagi, N
• Format: Journal Article
• Language: Japanese; English
• Published: Tokyo Japanese Society for Food Science and Technology 1991; Nippon Shokuhin Kogyo Gakkai
• Subjects: ACEITES ESENCIALES; CITRUS SINENSIS; COMPOSE VOLATIL; COMPUESTO VOLATIL; ESSENTIAL OILS; HUILE ESSENTIELLE; ODEUR; OLOR; PEEL; PELURE; PIEL (VEGETAL); SMELL; VARIEDADES; VARIETE; VARIETIES; VOLATILE COMPOUNDS
• ISSN: 0029-0394
• DOI: 10.3136/nskkk1962.38.668

To measure the difference in aroma quality among five domestic navel oranges which are very closely related species, the odor quality of volatiles in peel oil was studied by organoleptic methods and statistics. Each oil isolated from the peels of five kinds of navel oranges, such as Washington, Fukumotobeni, Ohmishima, Shiroyanagi and Morita, was separated into hydrocarbon and oxygenated fractions through a silica gel column. The aroma quality of each fraction of oxygenated compounds having a characteristic aroma was determined by sensory evaluation, GC pattern similarity and odor unit values. The GC pattern similarity between Ohmishima and Morita was 0.963, and Shiroyanagi and Washington 0.951. The aroma quality of Fukumotobeni differed from those of the other four navels. Odor unit values (Uo) calculated from each concentration and odor threshold were applied to this investigation. The ranking by exponential Uo was clearly useful to pinpoint the contributive components for the aroma quality.