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The essential oils from different sizes of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) were isolated by the cold-pressing method and their compositions were investigated by capillary GC and GC-MS. One hundred and two volatile components were identified in this study. Among them, limonene, a monoterpene hydrocarbon possessing a citrus-like odor, was the most abundant compound, followed by γ-terpinene, myrcene and, α-pinene. The content of monoterpene hydrocarbons, especially myrcene and limonene, was higher in fruit weighing 150-200 g, which is the popular size of Hyuganatsu in the market, but the sesquiterpene content was higher in the largest size fruit, 300-350 g. The content of esters, oxides, and acids varied less with different sizes of fruit. trans-β-Farnesene and l-carvone content were both higher in Hyuganatsu oil than in other citrus fruits. trans-β-Famesene content in 200-250 g fruit was considerably less than in other weight categories. The content of l-carvone tended to increase with fruit size. Hyuganatsu oils had almost the same flavor composition in all fruit sizes, varying only in proportion and remaining distinct in terms of content of monoterpene and sesquiterpene hydrocarbons, monoterpene alcohols and ketones.
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