탱자(Poncirus trifoliata)의 향기성분을 분석하기 위해 gas co-distillation 방법으로 정유를 추출한 후 GC/retention index(RI)와 GC/MS를 이용해 multi-dimensional analysis를 행하였다. Gas co-distillation 방법으로 탱자의 향도 그대로 지니며 기기분석에 적합한 정유를 얻을 수 있었다. 향기성분의 확인작업에는 GC/RI와 GC/MS를 상보적으로 사용한 multi-dimensional analysis가 효과적이었으며 GC/RI로만 확인할 경우 극성이 다른 두 가지 column을 사용해서 신뢰도를 높일 수 있었다. 탱자에 다량 함유되어 있는 향기성분들은 limonene, myrcene, ${eta}-caryophllene,;trans-{eta}-ocimene,;{eta}-pinene$, 3-thujene, 7-geranyloxycoumarin 등으로 밝혀졌으며 확인된 30개의 성분 중 cis-3-hexenyl acetate, n-hexyl acetate, 2-methyl acetophenone, elixene 그리고 elemicine 등은 이제까지 감귤류에서는 발견되지 않았던 새로운 성분들이다.
The essential oil was prepared by a gas co-distillation method from flavedo of Poncirus trifoliata and was analyzed by GC/ retention index (RI) and GC/MS. The essential oil prepared by a gas co-distillation gave a whole fragrance of Poncirus trifoliata. The identification of the flavor components was performed by multi-dimensional analysis using GC/RI and GC/MS. GC/RI and GC/MS were complementary to each other. In applying GC/RI for identification, it was more effective when two columns of different polarities were used. Thirty volatile flavor constituents were identified in Poncirus trifoliata. Limonene, myrcene, ${eta}-caryophyllene,;trans-{eta}-ocimene$, ${eta}-pinene$, 3-thujene and 7-geranyloxycoumarin were the major constituents and cis-3-hexenyl acetate, n-hexyl acetate, 2-methyl acetophenone, elixene and elemicine had not been reported earlier as citrus components.
