Effects of Storage Conditions on the Composition ofCitrus tamuranaHort. ex Tanaka (Hyuganatsu) Essential Oil

Compositional changes of Citrus tamurana Hort. ex Tanaka (hyuganatsu) essential oil were analyzed after storage for 1, 3, 6, and 9 weeks at -21, 5, 20, and 30 degrees C. The total amount of oxides increased greatly. The contents of monoterpene alcohols and ketones also increased. The total amount of monoterpene hydrocarbons was unchanged up to 30 degrees C. However, the contents of myrcene, gamma-terpinene, and terpinolene decreased, while there was a considerable increase in p-cymene. Among the sesquiterpene hydrocarbons, considerable increases in the (-)-cedrene, gamma-elemene, and alpha-humullene contents were noted in samples stored at 30 degrees C, and the trans-beta-farnesene content decreased during storage. The total content of monoterpene alcohols was increased slightly. The content of trans-carveol increased during storage. p-Cymene, trans-carveol, isopiperitone, and limonene oxide contents increased, while gamma-terpinene, terpinolene, and citronellal contents decreased significantly during storage. The changes of these compounds during storage can serve as a quality index for hyuganatsu essential oil.