著者

Masakazu HARA Mayuko KISHIMOTO Toru KUBOI

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.5, no.1, pp.80-81, 1999 (Released:2006-09-08)

参考文献数

13

被引用文献数

8 10

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The contents of d-limonene, a major essential oil component in citrus species, were determined in Citrus unshiu, C. sinensis and C. limon during fruit development. d-Limonene was separated from l-limonene by a capillary chiral column attached to GC. The ratio of d-form in the total limonene remained higher than 95% throughout all stages of development. In these fruits, d-limonene content reached maximum just before the pericarps turned from deep green to yellowish green. d-Limonene synthesis was confirmed to take place in the early stage of development within the month from August to September.