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Food Chem

Title:		"Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel"
Author(s):		Matsuo Y; Miura LA; Araki T; Yoshie-Stark Y;
Address:		"Graduate School of Food and Nutritional Science, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan. Graduate School of Food and Nutritional Science, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan. Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan. Graduate School of Food and Nutritional Science, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan. Electronic address: yumiko_y@toyo.jp"
Journal Title:		Food Chem
Year:		2019
Volume:		20181206
Issue:
Page Number:		356 - 363
DOI:		10.1016/j.foodchem.2018.11.146
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Bulky hard peel of Citrus natsudaidai is discarded and not utilized enough in Japan. In this study, the nutritional composition and volatile components of three cultivars of C. natsudaidai peel were determined. Considering the proximate composition and minerals, C. natsudaidai peels showed good carbohydrate and potassium content. The peel color varied probably due to the difference of cultivars. C. natsudaidai peels were extracted and analyzed for free amino acids and for fatty acids and volatile compounds. The amount of free amino acids in the extracts was not enough to affect the taste of extracts. The proportion of individual fatty acid was not comparable to other plant oils, however, typical aroma compounds with citrusy smell were identified. C. natsudaidai extracts could contribute for the utilization as flavoring additives without affecting taste"
Keywords:		Amino Acids/*analysis Chemical Fractionation/methods Citrus/*chemistry Color Ethanol/chemistry Fatty Acids/*analysis Food Additives/chemistry Fruit/chemistry Japan Minerals/analysis Odorants/*analysis Plant Extracts/analysis/*chemistry Plant Oils/chemistr;
Notes:		"MedlineMatsuo, Yu Miura, Larissa Akari Araki, Tetsuya Yoshie-Stark, Yumiko eng England 2019/01/07 Food Chem. 2019 May 1; 279:356-363. doi: 10.1016/j.foodchem.2018.11.146. Epub 2018 Dec 6"