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Daidai (Citrus aurantiumL. var. cyathiferaY. Tanaka) peel oil was extracted by cold‐pressing. The flavour components of daidai were quantitatively determined using two internal standards with GC and GC – MS. The characteristic flavour components of daidai were examined by GC – olfactometry. The percentages by weight of hydrocarbons (16 compounds), esters (12 compounds), alcohols (11 compounds) and aldehydes (10 compounds) were approximately 96.4%, 2.1%, 0.3% and 1.1%, respectively. Geranial, octyl acetate, geraniol, octanal, cedrol, cis‐limonene oxide, trans‐2‐decenal, linalyl acetate and β‐elemol were identified as characteristic flavour components of daidai. Terpenes were the major components of daidai peel oil, but they contributed little to the characteristic flavour of daidai. Linalyl acetate and β‐elemol had the highest flavour dilution factors. The results of the omission test showed geraniol, octanal, linalyl acetate and cis‐limonene oxide to be the active components of the daidai flavour. Copyright © 2000 John Wiley & Sons, Ltd.

Daidai (Citrus aurantium L. var. cyathifera Y. Tanaka) peel oil was extracted by cold-pressing. The flavour components of daidai were quantitatively determined using two internal standards with GC and GC – MS. The characteristic flavour components of daidai were examined by GC – olfactometry. The percentages by weight of hydrocarbons (16 compounds), esters (12 compounds), alcohols (11 compounds) and aldehydes (10 compounds) were approximately 96.4%, 2.1%, 0.3% and 1.1%, respectively. Geranial, octyl acetate, geraniol, octanal, cedrol, cis-limonene oxide, trans-2-decenal, linalyl acetate and β-elemol were identified as characteristic flavour components of daidai. Terpenes were the major components of daidai peel oil, but they contributed little to the characteristic flavour of daidai. Linalyl acetate and β-elemol had the highest flavour dilution factors. The results of the omission test showed geraniol, octanal, linalyl acetate and cis-limonene oxide to be the active components of the daidai flavour. Copyright © 2000 John Wiley & Sons, Ltd.

Yuzu (Citrus junosSieb. ex Tanaka) peel oils were extracted by cold‐pressing. The flavour components of yuzu were quantitatively determined by use of two internal standards with GC and GC–MS. Characteristic flavour components of yuzu were examined by GC–olfactometry. The contents of hydrocarbons (34 compounds), alcohols (37 compounds) and aldehydes (16 compounds) in weight percent were about 96.55%, 2.03% and 0.1%, respectively. The terpenes were the major components of yuzu peel oil, but they contributed little to the characteristic flavour of yuzu. Methyltrisulfide, borneol, n‐octanol, trans‐undec‐2‐enal, (+)‐p‐mentha‐1‐en‐9‐ol, eugenol and carvacrol were found to be strongly involved in the characteristic flavour of yuzu, together with 6‐methyl‐5‐hepten‐2‐ol and methyltrisulfide having the highest FD‐factor. Copyright © 2000 John Wiley & Sons, Ltd.

Yuzu (Citrus junos Sieb. ex Tanaka) peel oils were extracted by cold-pressing. The flavour components of yuzu were quantitatively determined by use of two internal standards with GC and GC–MS. Characteristic flavour components of yuzu were examined by GC–olfactometry. The contents of hydrocarbons (34 compounds), alcohols (37 compounds) and aldehydes (16 compounds) in weight percent were about 96.55%, 2.03% and 0.1%, respectively. The terpenes were the major components of yuzu peel oil, but they contributed little to the characteristic flavour of yuzu. Methyltrisulfide, borneol, n-octanol, trans-undec-2-enal, (+)-p-mentha-1-en-9-ol, eugenol and carvacrol were found to be strongly involved in the characteristic flavour of yuzu, together with 6-methyl-5-hepten-2-ol and methyltrisulfide having the highest FD-factor. Copyright © 2000 John Wiley & Sons, Ltd.

Yuzu (Citrus junosTanaka) fruit samples were obtained in November 1998 from the principal producing districts in Japan and Korea, areas which are similar with regard to latitude. Cold‐pressed essential oils of the peels of the various yuzu fruits were simultaneously prepared and the chemical compositions of their volatile parts were quantitatively determined by capillary GC and GC–MS. The quantities, represented by weight percent, were examined statistically by analysis of variance followed by Duncan's multiple range test. Monoterpene hydrocarbons were found in higher concentration in the Japanese yuzu oils than in Korean ones except those from Kochi (Japanese), while the concentration of the oxygenated compounds was higher in one of the Korean samples. It was noted that there were significant differences in the concentration of limonene, β‐phelladrene, linalol, (E)‐β‐farnesene, bicyclogermacrene, and (E)‐nerolidol in the samples. Copyright © 1999 John Wiley & Sons, Ltd.