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The study evaluates the aroma profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil using gas chromatography and extended aroma extract dilution analysis (AEDA), identifying 55 aroma compounds. The predominant components include limonene and g-terpinene, with linalool being a key aroma contributor. The findings suggest that Shiikuwasha pulp essential oil, a by-product of the juice industry, has distinct aroma characteristics valuable for flavoring applications.

Author

YK Lin

Language

EN