Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka)

The volatile components of both peel and juice of Japanese citrus, Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2E)-4,5-epoxy-2-decenal, octanal, (4Z)-decenal, beta-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, beta-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.