The Bergamot Aroma of Local Citrus ‘Shiikuu’ (Citrus sp.) Originating from Kikai Island of Kagoshima Prefecture, Japan: Analysis of its Essential Oil Characteristics and Genetic Background
Author:
Affiliation:
1. JICA Ethiopia Office
2. Faculty of Agriculture, Kagoshima University
Publisher
Japanese Society for Horticultural Science
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/hrj/16/3/16_239/_pdf
Reference26 articles.
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2. Belsito, E. L., C. Carbine, M. Di Gioia, A. Leggio, A. Ligori, F. Perri, C. Siciliano and M. C. Viscomi. 2007. Comparison of the volatile constitutions in cold-pressed bergamot oil and a volatile oil isolated by vacuum distillation. J. Agric. Food Chem. 55: 7847–7851.
3. Bonaccorssi, V., A. Torrozi and A. Controneo. 2013. Composition of industrial bergamot petitgrain produced in Calabria. J. Essent. Oil Res. 25: 359–363.
4. Choi, H-S. and M. Sawamura. 2001. Volatile flavor components of ripe and overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka). Biosci. Biotechnol. Biochem. 65: 48–55.
5. Choi, H-S. and M. Sawamura. 2002. Effects of storage conditions on the composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) essential oil. Biosci. Biotechnol. Biochem. 66: 439–443.
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2. Polymethoxylated Flavone Content of Major Cultivars and Local Accessions of Citrus Cultivated in Kagoshima, Japan;The Horticulture Journal;2019
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