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Characterization of Volatile Constitutes and Odorous Compounds in Essential Oil of Finger Citron

YANG Jun1, GAO Haiyan2, CHU Guohai1, LI Zehua3, NIU Yunwei4, CAI Ming3, HU Anfu1, JIANG Jian1,*   

  1. 1. China Tobacco Zhejiang Industrial Co. Ltd., Hangzhou 310009, China;
    2. Institute of Food Science, Zhejiang Acadmy of Agricultural Sciences, Hangzhou 310021, China;
    3. College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China;
    4. Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 201418, China
  • Online:2015-10-25 Published:2015-10-20
  • Contact: JIANG Jian

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Abstract:

The volatile constitutes and odorous compounds in essential oil of finger citron (Citrus medica L. var.
sarcodactylis Swingle) were evaluated. The oil was extracted by hydrodistillation and analyzed by gas chromatographymass
spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 36 compounds in the oil were
identified, among which, D-limonene (34.69%), γ-terpinene (20.42%), and β-bisabolene (4.59%) were the main compounds.
D-α-pinene, D-limonene, β-linalool, allo-ocimene, terpin-4-ol and α-bergamotene displayed strong aromatic intensity,
while D-α-pinene, β-pinene, β-ocimene, neryl acetate and α-bergamotene showed relatively higher flavor dilution (FD)
factor. The results demonstrated that D-α-pinene and α-bergamotene were the key contributors to the characteristic
aroma of finger citron oil.

Key words: finger citron essential oil, odorous compounds, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O)

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