The comparison of odor quality of volatiles in peel oils of five kinds of navel oranges
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, Fuku...
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Published in | NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 38; no. 8; pp. 668 - 674 |
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Main Authors | , , , |
Format | Journal Article |
Language | Japanese English |
Published |
Tokyo
Japanese Society for Food Science and Technology
1991
Nippon Shokuhin Kogyo Gakkai |
Subjects | |
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Abstract | 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. |
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AbstractList | 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. |
Author | Sugisawa, H. (Kagawa Univ., Miki (Japan). Faculty of Agriculture) Takeda, M Takagi, N Yang, R.H |
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References | 2) 杉沢博・山本雅子・田村啓敏・高木信雄:日食工誌,36, 455 (1989). 8) 藤巻正生:フレーバーの化学と生理学,藤巻正生・市岡正道翻訳監修(建帛社,東京),p. 135(1967). 10) 楊栄華・大月ひさこ・田村啓敏・杉沢博:農化,61, 1435 (1987). 1) 杉沢博・山本雅子・田村啓敏・高木信雄:日食工誌,36, 543 (1989). 4) FORSS, D.A.: Flavor Research, Recent Advances, TERANISHI, R., FLATH, R.A. and SUGISAWA, H. ed. (Marcel Dekker, New York), p. 125 (1981). 7) BUTTERY, R.G., TERANISHI, R., LING, L.C. and TURABAUGH, J.G.: J. Agric. Food Chem., 38, 336 (1990). 3) SHIBAMOTO, T.: J. Food Sci., 51, 1098 (1986). 5) 田村真八郎・鈴木忠直・松永隆司:日食工誌,32, 847 (1985). 6) 杉沢博・楊栄華・松尾正敏・田村啓敏:農化,61, 1101 (1987). |
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SubjectTerms | ACEITES ESENCIALES CITRUS SINENSIS COMPOSE VOLATIL COMPUESTO VOLATIL ESSENTIAL OILS HUILE ESSENTIELLE ODEUR OLOR PEEL PELURE PIEL (VEGETAL) SMELL VARIEDADES VARIETE VARIETIES VOLATILE COMPOUNDS |
Title | The comparison of odor quality of volatiles in peel oils of five kinds of navel oranges |
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