| Abstract
| - This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle)cold-pressed peel oil and to determine which volatile components are primarily responsible for thearoma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The majorcompounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution(FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extractdilution analysis with gas chromatography−olfactometry (GC-O). Camphene, terpinen-4-ol, citronellylformate, and citronellyl acetate showed high FD factors (≥5) and RFA (>20). Citronellyl formate andcitronellyl acetate were regarded as the characteristic odor components of the kumquat peel oil fromthe results of FD factor, RFA, and GC-sniffing. Citronellyl acetate is considered to be the odorcomponent most similar to kumquat by organoleptic evaluation with GC-O. Keywords: Kumquat (Fortunella japonica Swingle); cold-pressed peel oil; characteristic odor components; gas chromatography−olfactometry; aroma extract dilution analysis
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