Comparison of the Cold-Pressed Peel Oil Composition between ]Korean and Japanese Satsuma Mandarin (Citrus unshiu Marcov. forma Miyagawa-wase) by GC, GC-MS and GC-O

The comparison of the volatile flavor components from Korean, Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry, gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC, GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin), 95.29% (Japanese mandarin). Limonene, γ-terpinene, myrcene, α-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, α-humullene, valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones, esters, which were found at higher levels in the Japanese mandarin. The sweet, fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet, fruity flavor of the Korean mandarin resulted from terpinolene, linalool,, the herbaceous note of the Japanese mandarin from α-humullene, neral, l-carvone, perill aldehyde.