Comparisonof peel volatile componentsof citron and pummelo (Citrus sp.)

ABSTRACT:The peel volatile components of citron and pummelowere investigated in this study.Peel flavor components were extracted by using cold-press andeluted by using n-hexane. Then all analyzed by GC-FID and GC-MS.Fifty-twoand forty-seven peel components incitron and pummelo respectivelyincluding: aldehydes,alcohols, esters, ketones,monoterpenesandsesquiterpeneswere identified and quantified. The major flavor components were limonene,?-terpinene, B-myrcene, (E)-B-ocimene, ?-Pinene, B-Pinene,neraland geranial. Betweentwospecies examined, citronshowed the highest content of aldehydes. Since the aldehyde content of Citrus oilisconsidered asone of the most important indicators of high quality,species apparently has a profound influence on Citrus oil quality.