Identification of Volatile Compounds Isolated from Round Kumquat (Fortunella japonica Swingle)

Volatile constitutents of round kumquat fruit were isolated by steam distillation and simultaneous purging/extraction (SPE) methods. The isolated volatiles were identified by gas chromatography and gas chromatography/mass spectrometry. Steam distillation led to the identification of 84 compounds, an...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1994-09, Vol.42 (9), p.1888-1890
Main Authors: Umano, Katumi, Hagi, Yukio, Tamura, Tomoko, Shoji, Akihiro, Shibamoto, Takayuki
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
citrus
COMPOSE VOLATIL
COMPUESTO VOLATIL
CROMATOGRAFIA DE GASES
ESPECTROMETRIA DE MASAS
Food industries
FORTUNELLA JAPONICA
Fundamental and applied biological sciences. Psychology
IDENTIFICACION
IDENTIFICATION
SPECTROMETRIE DE MASSE
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Summary:Volatile constitutents of round kumquat fruit were isolated by steam distillation and simultaneous purging/extraction (SPE) methods. The isolated volatiles were identified by gas chromatography and gas chromatography/mass spectrometry. Steam distillation led to the identification of 84 compounds, and 35 compounds were identified following SPE. Among a total of 91 constituents identified, 47 were identified for the first time in kumquat fruit. d-Limonene was the most abundant compound, comprising 87% of the sample from steam distillation and 97% of the sample from SPE. In addition to d-limonene, linalool, myrcene, and geranyl acetate were found in the sample from steam distillation as major constituents; myrcene, alpha-pinene, and beta-phellandrene were identified in the sample from SPE as major components
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00045a011