Analysis of aroma profiles, stress amelioration potential, and anti-inflammatory effects of volatile aroma compounds extracted from subtropical citrus resources

2020 Fiscal Year Final Research Report

• Project/Area Number: 17K00819
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of the Ryukyus
• Principal Investigator: WADA KOJI 琉球大学, 農学部, 教授 (50201257)
• Project Period (FY): 2017-04-01 – 2021-03-31
• Keywords: 柑橘 / シークヮーサー / 精油 / 香気成分 / におい嗅ぎ / 抗ストレス / 抗炎症

Outline of Final Research Achievements

In this study, aroma profiles, stress amelioration potential, and anti-inflammatory effects of volatile aroma compounds in essential oil extracted from the subtropical citrus resource shiikuwasha (Citrus depressa Hayata) were investigated. The aroma compounds in shiikuwasha essential oil (SEO) were evaluated using gas chromatography (GC), followed by assessment of its aroma profile using GC-olfactometry with an extended aroma extract dilution analysis technique. Next, the potential SEO, along with the major volatile active-aroma compounds present, were evaluated for neurological stress amelioration effects via inhalation in healthy female adults engaged in visual display terminal work. The anti-inflammatory effects of SEO and its prominent active-aroma components were evaluated in terms of their ability to inhibit the production of inflammatory mediators. The findings of this study may lead to practical applications of utilization of aroma compounds for consumers and food industries.

Free Research Field

食品分析学

Academic Significance and Societal Importance of the Research Achievements

本研究の最も大きな学術的な特色は、亜熱帯柑橘の香りの成分を食品の嗜好性（二次機能）としてのみ捉えるのではなく、ストレス低減や抗炎症効果という食品機能性（三次機能）と関連付ける点である。また、香りは食生活の中で容易に取り入れることができることから、高齢化社会でのメンタルヘルスケアにも貢献できる点で研究に大きな意義があると考える。さらに、本研究は沖縄特産の農産物や食品の多面的な機能性の研究を推進するものであり、地場産業としての果樹等の生産拡大だけでなく、国際的な経済環境に対応した農産物の利用や高付加価値化にも貢献できると考える。