2019 ASHS Annual Conference

Satsuma mandarin has the various flavor components, and the volatile compounds was emitted during ripening stages. This study was conducted to investigate the quantity of volatile compounds until full maturity of fruit for the application of processing materials. The useful compounds of citrus fruit are generally changed from unripe stage to ripe stage such as carotenoids, flavonoids, and volatile compounds. To quantify of volatile compounds at maturity stages, citrus juice was analysed by gas chromatography mass spectrometry. Totally, 31 volatile compounds were detected such as limonene, alpha-terpinen, beta pinene, etc. And Limonene was showed the highest amount as much as 50∼75%. 24 volatile compounds were separated toward increasing or decreasing in September. Monoterpene was higher on unripe fruit juice, and sesquiterpene was increasing continuously. Limonene was quantified the highest at ripe fruit juice as much as 70∼75%, and monoterpene alcohol and terpene alcohol compounds were also increased. 7 volatile compounds, such as α-terpinolene, α-pinene, γ-terpinene, were decreased in August and September. And 10 sesquiterpene compounds, such as δ-elemene, δ-cardinene, α-cubene, was increased from September to October, then decreased from November. 7 volatile compounds of sesquiterpene and monoterpene alcohol, such as γ-elemene, germacrene, 4-terpineol, dl-limonene, were increased from November to December. That is, These results showed that the volatile compounds were changed during fruit maturity, and the efficiency of application is able to be improved by the decision of optimum processing period for food and cosmetic materials.