Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)

Hyun Chung, Won Young Chung, Eun Sook Yoo, Somi Kim Cho, Sea Kwan Oh, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


Volatile components in peel and flesh of Dangyooja (Citrus grandis Osbeck) were isolated by solvent-assisted flavor evaporation (SAFE) followed by analysis using gas chromatography-mass spectrophotometry (GC-MS). Twenty-four components, including 4 alcohols, 6 aldehydes, 14 terpene hydrocarbons, and 16 components, including 1 alcohol, 1 aldehyde, 8 terpene hydrocarbons, 4 aromatic compounds, and 2 hydrocarbons were found in peel and flesh of Dangyooja, respectively. Limonene and myrcene were dominant in both parts of Dangyooja, although more volatile components were detected in peel of Dangyooja. Aroma-active compounds in peel and flesh of Dangyooja were also evaluated by aroma extract dilution analysis. Geranial (pineapple-like) showed the highest flavor dilution factor, followed by citronellal (herbaceous) and α-pinene (pine tree-like). In contrast, α-pinene (pine tree-like) and myrcene (floral) were the major aroma-active components in flesh of Dangyooja.

Original languageEnglish
Pages (from-to)133-136
Number of pages4
JournalJournal of the Korean Society for Applied Biological Chemistry
Issue number1
StatePublished - Feb 2012


  • Dangyooja (Citrus grandis Osbeck)
  • aroma extract dilution analysis
  • aroma-active compounds
  • gas chromatography-mass spectrophotometer


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