Comparisonof peel volatile componentsof citron and pummelo (Citrus sp)
Journal Title: International Research Journal of Applied and Basic Sciences - Year 2013, Vol 5, Issue 6
Abstract
The peel volatile components of citron and pummelo were investigated in this study.Peel flavor components were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS.Fifty-twoand forty-seven peel components incitron and pummelo respectivelyincluding: aldehydes,alcohols, esters, ketones, monoterpenesandsesquiterpeneswere identified and quantified. The major flavor components were limonene,?-terpinene, ?-myrcene, (E)-?- ocimene, ?-Pinene, ?-Pinene,neraland geranial. Betweentwospecies examined, citronshowed the highest content of aldehydes. Since the aldehyde content of Citrus oilisconsidered asone of the most important indicators of high quality,species apparently has a profound influence on Citrus oil quality.
Authors and Affiliations
BehzadBabazadehDarjaz| Department of Plant Production, Faculty of Agriculture, RoudehenBranch, Islamic Azad University (I A U), Roudehen, Iran.email:babazadeh @riau.ac.ir
Keywords
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