Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (

Aldia Katherinatama, Yonathan Asikin, Kazuki Shimoda, Momoko Shimomura, Fumimasa Mitsube, Kensaku Takara, Koji Wada

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

An Exploratory Study on the Influence of Frying on Chemical Constituent Transformation and Antioxidant Activity in Ziziphi Spinosae Semen: A Multimodal Analytical Strategy Based on UPLC-Q-TOF-MS and GC-IMS.Foods (Basel, Switzerland) · 2025
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5 · Who and what money

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7 authors.

Aldia KatherinatamaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.ORCID 0000-0001-9995-4784

Yonathan AsikinDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.ORCID 0000-0003-0982-3866

Kazuki ShimodaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.

Momoko ShimomuraDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.

Fumimasa MitsubeOkinawa Prefectural Agricultural Research Center Nago Branch, 4605-3, Nago 905-0012, Okinawa, Japan.

Kensaku TakaraDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.ORCID 0000-0001-8442-6006

Koji WadaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and glycosidically bound volatile as well as non-volatile components in the mature fruits of six Shiikuwasha cultivation lines: Ishikunibu, Izumi kugani-like, Kaachi, Kohama, Nakamoto seedless, and Ogimi kugani. Free volatiles were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. Glycosides were collected via solid-phase extraction and hydrolyzed with

Indexed as

cultivation linefree volatilenon-volatile compoundreleased volatileShiikuwasha

Identifiers

PMID39517212

DOI10.3390/foods13213428

PMCPMC11544857

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.