Heptyl acetate
Methyl nonyl ketone is a volatile flavor component, can increase Tosa-buntan flavor.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Food ence & Technology Research, 2001, 7(1):45-49.
Characteristic Aroma Components of Tosa-buntan(Citrus grandis Osbeck forma Tosa) Fruit.[Reference:
WebLink]
The volatile components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) cold-pressed peel oil were studied by GC and GC-MS.
METHODS AND RESULTS:
The characteristic aroma compounds were investigated by GC-olfactometry in which a semi-bore capillary column, DB-Wax, was used for effective separation of the volatile components of the oil. Hydrocarbons including mono and sesquiterpenes of the oil accounted for about 98% of the volatile components. The characteristic flavor was also present in the oxygenated fraction. Flavor dilution (FD) factors of the volatile flavor components of the cold-pressed oil were determined by aroma extraction dilution analysis. The relative flavor activity derived from FD-factor and peak area percent was used in this experiment It was suggested that compounds with higher relative flavor activity such as decanoic acid,
Heptyl acetate, α-bisabolol, nonanal, cis, trans-farnesol, trans-nerolidol and 2-dodecenal would contribute to Tosa-buntan flavor.
CONCLUSIONS:
Careful sniff testing revealed 2-dodecenal to be a characteristic or key compound of Tosa-buntan aroma. A solution of this authentic compound below 2 ppm gave a pleasant and refreshing aroma similar to Tosa-buntan flavor.
