Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi : Analysis of volatile and non-volatile components

For analyzing the useful components in kanpei and natsumi, volatile as well non-volatile were analyzed using HPLC GC/MS. Kanpei natsumi juices contain free sugars organic acids which are involved imparting sweet sour flavors. Analysis of sugar content revealed that sucrose was 6.53±0.31 g/100 g 7.36±0.28 respectively. The citric acid, is an 0.99±0.04 0.87±0.06 g/100g, analysis 20 different amino arginine most abundant at 65.27 mg/100 38.09 g, Essential contents 13.59 17.93 accounting for 5.95% 14.3% total Narirutin hesperidin identified major flavonoids juice peel. Furthermore, nobiletin tangeretin, present only citrus species, peels. had a high limonene>γ-terpinene>linalool, while characterized by abundance limonene>γ-terpinene>β-myrcene. As result this study, many functional found large amounts natsumi. This can be used cultivar characteristics evaluation.