Aroma Characteristics of Essential Oil from <i>Citrus unshiu</i> Juice Concentrate By-products in Jeju

Kwon, So Young; Kim, Kum Lan; Kwon, So Young; Kim, Kum Lan

Kor J Aesthet Cosmetol > Volume 13(2); 2015 > Article

Kor J Aesthet Cosmetol 2015;13(2): 251-259.

제주 온주밀감 주스 농축액의 부산물로부터 추출된 정유의 성분 특성

권소영, 김금란

Aroma Characteristics of Essential Oil from Citrus unshiu Juice Concentrate By-products in Jeju

So Young Kwon, Kum Lan Kim

ABSTRACT

The volatile aroma components of the EOW (essential oil from whole fruits) and EOP (essential oil from peels) samples of Citrus unshiu, industrially obtained from juice concentrate by-products, were investigated in this study. The oil yield was recorded for both the EOW (0.17%) and EOP (0.24%) samples. Volatiles of the EOW and EOP samples were analyzed by a solid-phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). A total of 47 EOW components and 50 EOP components were identified. The total amount of monoterpene hydrocarbons was 58.78% in the EOW samples and 82.77% in the EOP samples while sequiterpene hydrocarbones ranged 1.02~7.74%. The contents of limonene (41.48%) of EOW, which was the major component of citrus oil, were relatively similar to the contents of EOP (37.51%). The concentrations of several monoterpenes (β-myrcene, g-terpinene and o-cymene) were different from each other. The characteristic aroma of the EOW samples was compared with those of the EOP samples by sensory evaluation. The aroma preference level between the EOW and EOP samples was not distinct and there was no significant difference in the preference level between the EOW and EOP samples. Both types have a mean value of 3.1 (moderate). The descriptors of the EOW and EOP samples using the flavor-profile method were fragrant, citrusy, fresh, sweet, acidic, aldehydic, floral, fruity non citrusy, bitter, waxy, terpency, sharp, and peppery. From a quantitative descriptive analysis method, the EOW and EOP samples had both similar aroma pattern of strong citrusy, weak sweet, weak floral and weak fruity. The EOW samples exhibited more fragrant (p<.05) and fresher (p<.1) aromas than EOP while terpency (p<.05) aromas were weaker than the EOP samples. It is suggested that different chemical compositions affected each of the characteristic aromas. In conclusion, the results of this study provides a starting point for the investigating how to exploit new essential oils that derive from Citrus unshiu juice concentrate by-products.

Key words: Aroma, Citrus unshiu, Chemical Analysis, Sensory Evaluation