Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil

• Published in: Yàowu shi͡p︡in fenxi Vol. 26; no. 1; pp. 268 - 276
• Main Authors: Asikin, Yonathan, Kawahira, Saki, Goki, Maeda, Hirose, Naoto, Kyoda, Shogo, Wada, Koji
• Format: Journal Article
• Language: English
• Published: China (Republic : 1949- ) Elsevier B.V 01.01.2018; Food and Drug Administration; Taiwan Food and Drug Administration
• Subjects: Acetic acid; Agricultural production; Alcohols; Aroma compounds; Aroma profile; Chemical composition; Chemical industry; Chromatography; Citrus depressa; Citrus fruits; Dilution; Essential oils; Esters; Extended aroma extract dilution analysis; Flavor; Flavors; Gas chromatography; Gas chromatography-olfactometry; Germacrene; Hydrocarbons; Limonene; Linalool; Odor intensity; Odor strength; Odors; Oils & fats; Olfactometers; Original; Pulp; Sensory evaluation; Shiikuwasha pulp essential oil; Terpinene; United States > US; Japan; Extended aroma extract dilution analysis; Gas chromatography-olfactometry; Aroma profile; Odor strength; Shiikuwasha pulp essential oil
• ISSN: 1021-9498; 2224-6614
• DOI: 10.1016/j.jfda.2017.04.002

Shiikuwasha pulp is an important raw material for producing citrus essential oils. The volatile aroma composition of pulp essential oil was evaluated using gas chromatography (GC) methods, and its aroma profile was assessed using GC-olfactometry with an extended aroma extract dilution analysis (AEDA) technique in regard to alterations of odor strength and sensorial perception throughout serial dilution steps. The essential oil comprised a mixture of 55 aroma compounds, including monoterpene hydrocarbon, sesquiterpene hydrocarbon, alcohol, aldehyde, ester, and oxide compounds. The predominant compounds were limonene [57.36% (4462.80 mg/100 g of pulp)] and γ-terpinene [25.14% (1956.21 mg/100 g of pulp)]. However, linalool was identified as one of the key aroma components providing the highest flavor dilution factor in AEDA, whilst three sesquiterpene hydrocarbons (δ-elemene, germacrene B, and bicyclosesquiphellandrene) and two esters (heptyl acetate and decyl acetate) had superior relative flavor activities. The extended AEDA profile identified variations in assessed odor perceptions, intensity, and duration of aroma components over dilution, whereas the 12 most odor-active compounds showed comparable odor strengths. [Display omitted] •Shiikuwasha pulp is a source of essential oil with distinct aroma composition.•Extended GC-O AEDA monitors changes in odor description and strength over dilution.•Linalool appears to be the highest FD factor compound in AEDA.•Three sesquiterpenes and two esters have superior relative flavor activities.