A comparison of volatile components from the peel of Ohshima no. 1 with its parent cultivars

Abstract

A total of 20 volatile organic compounds from the peel of citrus fruit Ohshima no. 1 were identified by gas chromatography-mass spectrometry (GC-MS). The amount of limonene in Ohshima no. 1 was lower than those in the parent cultivars, Miyauchi iyokan and Yoshiura ponkan, whereas those of γ-terpinene, linalool, sabinene, p-cymene, and terpinolene in Ohshima no. 1 were somewhat higher. However, comparing the results, it was found that volatile components from both parent cultivars were present in the peel of Ohshima no. 1. Principal component analysis (PCA) of data obtained with an electronic nose indicated that the odor of Ohshima no. 1 showed a clear upward displacement as compared with those of parent cultivars in PC1. The oils of Miyauchi iyokan and Yoshiura ponkan showed displacement in a negative direction, and a positive one in PC2. By PCA analysis, it was found that the odor quality of Ohshima no. 1 was very different from those of the parent cultivars.