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ARS Home » Research » Publications at this Location » Publication #61334


item Moshonas, Manuel
item Shaw, Philip - Phil

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/29/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: Calamondin is a small citrus fruit grown largely as an ornamental tree in the United States, but which is a major fruit for juice beverages in the Philippines and other Eastern countries. The flavor of calamondin products comes largely from the peel oil, and so this study on the composition of calamondin peel oil is important for processors wishing to develop more juice products. We identified 56 peel oil flavor components and showed that no one compound, but rather a mixture of many, is responsible for the unique flavor of this oil. Many of these same flavor compounds are also found in citrus and in kumquat, which is a small fruit similar to calamondin.

Technical Abstract: Calamondin peel oils extracted from two peel samples with hexane were each analyzed by gas chromatography-mass spectrometry (GC-MS) and 56 volatile constituents were identified and quantified by GC peak area percent values. All except 5 of these components had been identified previously in citrus juices or oils; none of the components seemed to represent a flavor-impact compound. The peel oil also contains volatile constituents reported earlier for kumquat. Both kumquat, which is a member of the Fortunella species, and citrus are believed to be parents of calamondin.