Abstract
The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), α-pinene (0.8%), β-sinensal (0.8%), (Z)-β-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), α-farnesene (0.5%), and α-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of α- and β-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of β-sinensal, (Z)-β-farnesene, neryl acetate, valencene, α-sinensal and nootkatone. Valencene and α- and β-sinensal were regarded as the influential components of Korean Kiyomi peel oil.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
