Volatile components in the peel oil from fingered citron (citrus medica L. var. sarcodactylis swingle)

The volatile components in the peel oil from Japanese fingered citron ( Citrus medica L. var. sarcodactylis Swingle) were analysed by GC–MS for the first time. The main components were limonene (47.8%), γ‐terpinene (32.1%), α‐pinene (2.9%), α‐pinene (2.7%), geranial (2.5%), myrcene (1.7%), neral (1.6%), terpinolene (1.4%) and γ‐thujene (1.33%). The peel oil was characterized by the smaller content of limonene and the larger content of β‐terpinene, geranial and neral. β‐Ionone, one of the aroma volatile components, was responsible for the characteristic osmanthus‐like odour of the fruit. A crystalline substance which separated from the peel oil was identified as 5,7‐dimethoxycoumarin (limettin) on the base of the 1 H‐NMR spectrum.