Abstract:

In order to explore changes in the essential oil composition of ponkan peel, two storage conditions were tested: fresh
cirtrus peels at low temperatures (－20 ℃ and －40 ℃) and dried cirtrus peels at room temperature. The essential oil of ponkan
peels was extracted by stream distillation and analyzed by GC-MS. The results showed that the major aroma components of
ponkan peels were D-limonene, 3-carene, γ-terpinene, 2-thujene, (1R)-(+)-α-pinene and linalool. Aroma components of essential
oil exhibited an obvious difference under different storage conditions. The concentrations of D-limonene, 3-carene, 2-thujene, and
(1R)-(+)-α-pinene were reduced whereas linalool concentration was increased in fresh ponkan peels during storage at －20 ℃.
However, the concentrations of D-limonene, 3-carene, and (1R)-(+)-α-pinene were increased, while the concentrations of 2-thujene
and linalool were reduced in fresh ponkan peels stored at －40 ℃. In contrast, the concentrations of D-limonene and 3-carene were
increased while the concentrations of 2-thujene, (1R)-(+)-α-pinene and linalool were reduced in dried ponkan peels stored at room
temperature. These results will hopefully provide a reference for the comprehensive utilization of ponkan peels.

Key words: ponkan peels, storage conditions, essential oil, aroma components