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Pummelo Essential Oil: Extraction, Volatiles,
Storage, and Application

1, 2 1 1,3,4 1 1,3,4
CHEN Feng ,摇 SUN Hao ,摇 NI Hui ,摇 HONG Peng ,摇 LI Lijun ,
1,3,4 1,3,4
YANG Yuanfan ,摇 JIANG Zedong
(1. College of Food Biological Engineering, Jimei University, Xiamen 361021, China;
2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson SC 29634, USA;
3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology,
Xiamen 361021, China;
4. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China)

Abstract: Pummelo (Citrus maxima) is one of the major native species of citrus, of which the skin peel
contains a rich amount of essential oil (EO) in its flavedo part. EO could be extracted by using cold
pressing, water distillation, simultaneously distillation and extraction ( SDE), solvent鄄assisted fluid
extraction ( SAFE), and super critical fluid extraction of carbon dioxide ( SFE鄄CO ). Among these
2
extraction methods, EO, prepared by the cold pressing, possesses the best aroma close to the natural
pummelo aroma. Sensory evaluation, gas chromatograph (GC), GC鄄mass spectrometer (MS), GC鄄olfac鄄
tory (O), and electronic nose have been used to analyze the pummelo EO. Albeit high resolution mass
spectrometer and time of flight mass spectrometry have not been applied yet. Pummelo EO is mainly com鄄
posed of terpenes and terpenoids, plus a small amount of aldehydes, alcohols, and esters. Particularly,
the beta鄄myrcene content in the pummelo EO is higher than that in other citrus EOs. In addition, EO
from different pummelo species has different aromatic profiles. The aroma profile of GuanXi pummelo EO
is dominated by green, lemon,and fruit notes while LiangPing pummelo EO has a strong aroma of citrus
and sweet note. Meanwhile, Shatian pummelo EO has a strong minty note. It is known that environmental
factors, including sunlight, storage temperature, and oxygen have significant effects on the composition of
EO and remarkable impact on its aroma profile. In particular, UV鄄irradiation is the major factor causing
the irreversible deterioration to the pummelo quality. Pummelo EO has shown many valuable applications
in pharmaceutical, food, and cosmetics industries. Thus, pummelo EO is worthy to be studied in more
depth.
Keywords: Citrus maxima; essential oil; extraction; constituent; storage; aroma; application

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