Patent Publication Number: US-2018030375-A1

Title: Fragrance composition reproducing the aroma of citrus flowers

Description:
TECHNICAL FIELD 
     The present invention relates to a fragrance composition for reproducing the aroma of  Citrus  flowers, and more particularly, to a fragrance composition for reproducing the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica.    
     This application claims priority to and the benefit of Korean Patent Application No. 10-2015-0018549 filed in the Korean Intellectual Property Office on Feb. 6, 2015, the entire disclosure of which are incorporated herein by reference in its entirety. 
     BACKGROUND ART 
       Citrus unshiu  is an evergreen fruit tree that belongs to the genus  Citrus  of the family Rutaceae, stands 3 to 5 m in height, and has branches spreading out and no thorns. Leaves are alternating and in an oval shape with plain edges and unclear wings of leafstalks. Also,  Citrus unshiu  has white flowers and five pairs of sepals and petals with one pistil and many stamens.  Citrus unshiu  grows in Korea, Japan, Latin America, the Black Sea, etc. 
     Also,  Citrus natsudaidai  is an evergreen fruit tree that belongs to the genus  Citrus  of the family Rutaceae, stands 3 to 5 m in height, and has branches spreading out. Leaves are alternating, thick, and in an oval shape with unclear wings of leafstalks. Also, the edges of the leaves are saw-toothed and pellucid dots are present throughout the leaves.  Citrus natsudaidai  come into flowers one by one and has white flowers, five petals, one pistil and approximately 30 stamens. Fruits are in an oblate shape, have a diameter of 10 to 15 cm and a thick and rough peel, and ripen to brass yellow. The fruits mature in the fall, but remain on the tree for a long period and are harvested in the summer. For this reason,  Citrus natsudaidai  is also referred to as a summer orange.  Citrus natsudaidai  tastes sour, is rich in vitamin C and native to Japan. 
       Citrus sudachi  is an evergreen shrub that belongs to the genus  Citrus  of the family Rutaceae. Fruits taste sour like lemon or lime, and are harvested while they are green because the fruits of  Citrus sudachi  do not mature unlike  Citrus  unshiu.  Citrus sudachi  has white flowers blooming in May and July, and is native to Japan. 
       Fortunella japonica  is an evergreen shrub that belongs to the genus  Fortunella  of the family Rutaceae, and also is a general term for fruits thereof. In general,  Fortunella japonica  stands approximately 2.5 to 4.5 m in height, sprouts deep green leaves, and has dense branches with thorns.  Fortunella japonica  produces small oval fruits having a length of 3 to 5 cm and a width of 2 to 4 cm, is native to China and grown in the East Asia. 
       Citrus unshiu  is well known as a specialty of Jeju-do to Korean people, and is a fruit that is popular in winter season. Tangerines familiar in Jeju-do include  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  as well as  Citrus unshiu . However, although many people like the aroma of  Citrus  flowers, there is no research conducted on a fragrance composition for reproducing the aroma of  Citrus  flowers. Therefore, the present invention has been designed based on the research on the aroma of flowers of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica.    
     There may be a variety of methods of reproducing the aroma of  Citrus  flowers. For example, conventional methods includes a solvent extraction method of preparing aromatic components of  Citrus  flowers in the form of absolute flavor oil and a steam distillation method of preparing aromatic components of  Citrus  flowers in the form of essential oil. However, the methods have a limitation in that the resulting oil has an aroma highly different from the inherent aroma because high heat has to be applied to the  Citrus  flowers during an extraction process and much time is required due to a complicated treatment process. 
     In recent years, a solid-phase micro-extraction method (hereinafter referred to as a SPME method; SUPELCO international, Vol. 13, No. 4, p. 9-10) and a headspace method have been developed to make up for these drawbacks. Among these, the SPME method is disclosed in the article (SUPELCO International, Vol. 13, No. 4, p. 9-10), the entire contents of which are incorporated herein by reference in its entirety. Unlike conventional extraction methods, the SPME method may be used to quickly and easily analyze the aromatic components because it neither uses a solvent nor requires a pretreatment process as well. However, when a fragrance is prepared using only main components of the analyzed aroma in this way, the fragrance has poor similarity and insufficient palatability. Therefore, the SPME method has limits in reproducing the aroma of a target substance. 
     Unlike the conventional extraction methods, the headspace method also has an advantage in that it may be used to quickly and easily analyze the aromatic components because it neither uses a solvent nor requires a pretreatment process as well. On the other hand, the headspace method has drawbacks in that it is possible to easily analyze highly volatile aromatic components, but it is impossible to easily analyze aromatic components that is poorly volatile or has a high molecular weight. 
     Meanwhile, gas chromatography (GC) is an instrumental analysis method that is very useful in qualitatively and quantitatively analyzing volatile compounds, and thus has been widely used to analyze all types of aromatic components. However, among the aromatic components, there are aromatic components that emit strong smells due to a very low threshold value even when present at a low concentration, whereas there are aromatic components that do not emit smells due to a very high threshold value even when present at a high concentration. Therefore, it cannot merely exclude the possibility that the volatile components quantitatively mainly found through GC are main aromatic components of a certain substance. To solve these problems, an analysis method using gas chromatography-olfactometry (GC-O; Guth H, Grosch W (1993) Lebensm Wiss U Technol, 196, 22-28) has been developed to be used. The CG-O is not a method of analyzing aromatic components through the chromatogram&#39;s peaks which are not observed at the same time but a method of identifying the components that actually emit smells while directly smelling a scent. 
     DISCLOSURE 
     Technical Problem 
     Although many people like the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , a fragrance composition for reproducing the aroma of these  Citrus  flowers is not still provided to the public. Therefore, the present invention is provided to solve the above problems. 
     Accordingly, it is an aspect of the present invention to provide a fragrance composition having excellent palatability by reproducing the inherent aromas of each of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica.    
     The present inventors have tried to reproduce the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  using an SPME method which is effective in analyzing aromatic components of a natural substance. As a result, the present inventors have found that linalool, myrcene, and the like are common main components of the flowery aroma from  Citrus  unshiu,  Citrus natsudaidai , and  Citrus sudachi , all of which belong to the same genus, and confirmed that the two components determine the main aroma of  Citrus  unshiu,  Citrus natsudaidai , and  Citrus sudachi , and there are main components that determine their aromas. It can be seen that the main components of  Citrus unshiu  and  Citrus natsudaidai  are nerolidol, and methyl anthranilate, and the main components of  Citrus sudachi  are geraniol, and β-ocimene. Also, it can be seen that the main components of  Fortunella japonica  are β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate. Based on these facts, the present inventors have prepared a combined fragrance to reproduce the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , but found that, when these aromatic components are subjected to a sensory test, it is impossible to reproduce the aroma of the  Citrus  flowers using only these aromatic components. 
     Therefore, it is a specific aspect of the present invention to provide a fragrance composition capable of distinguishing a difference in inherent aromas between  Citrus unshiu, Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and reproducing the inherent aromas of the  Citrus  flowers and having excellent palatability. 
     It is another aspect of the present invention to provide a skin preparation for external use including the fragrance composition. 
     Technical Solution 
     To solve the above problems, according to an aspect of the present invention, there is provided a fragrance composition for reproducing the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica . Here, the fragrance composition according to the present invention includes one selected from the group consisting of jasmone, β-caryophyllene, γ-terpinene, α-farnesene and a combination thereof in addition to the main aromatic components of the flowers of  Citrus unshiu  extracted and analyzed through a SPME method. 
     For this purpose, the present inventors have conducted research to reproduce the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , and found that the flowers of  Citrus unshiu  include linalool, myrcene, nerolidol, and methyl anthranilate as the main components, and a fragrance composition including jasmone as an active ingredient may reproduce the inherent aroma of  Citrus unshiu.    
     Also, the present inventors have found that the flowers of  Citrus natsudaidai  include linalool, myrcene, nerolidol, and methyl anthranilate as the main components, and a fragrance composition including β-caryophyllene as the active ingredient may reproduce the inherent aroma of  Citrus natsudaidai.    
     In addition, the present inventors have found that the flowers of  Citrus sudachi  include linalool, myrcene, geraniol, and β-ocimene as the main components, and a fragrance composition including γ-terpinene as the active ingredient may reproduce the inherent aroma of  Citrus sudachi.    
     Additionally, the present inventors have found that the flowers of  Fortunella japonica  include β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate as the main components, and a fragrance composition including α-farnesene as the active ingredient may reproduce the inherent aroma of  Fortunella japonica  include. 
     Further, the present inventors have found that all the fragrance compositions have excellent palatability. Therefore, the present invention has been completed based on these facts. 
     The technical solution of the present invention will be described in detail, as follows. First, to reproduce the aroma of  Citrus unshiu , there is provided a fragrance composition which includes aromatic components including 60 to 69% by weight of linalool, 4.5 to 6.5% by weight of myrcene, 4.2 to 5.6% by weight of nerolidol, and 3.8 to 5.3% by weight of methyl anthranilate and further includes 0.9 to 5% by weight of jasmone. 
     Second, to reproduce the aroma of  Citrus natsudaidai , there is provided a fragrance composition which includes aromatic components including 50 to 60% by weight of linalool, 18 to 23% by weight of methyl anthranilate, 8 to 12% by weight of nerolidol, and 3.8 to 6% by weight of myrcene and further includes 0.9 to 5% by weight of 3-caryophyllene. 
     Third, to reproduce the aroma of  Citrus sudachi , there is provided a fragrance composition which includes aromatic components including 53 to 62% by weight of linalool, 10 to 15% by weight of myrcene, 3 to 7% by weight of geraniol, and 3 to 5% by weight of β-ocimene and further includes 0.9 to 5% by weight of γ-terpinene. 
     Fourth, to reproduce the aroma of  Fortunella japonica , there is provided a fragrance composition which includes aromatic components including 17 to 25% by weight of β-ocimene, 10 to 16% by weight of 6-methyl-5-hepten-2-one, 9 to 14% by weight of anthranilaldehyde, 9 to 14% by weight of limonene, and 9 to 14% by weight of methyl anthranilate and further includes 0.9 to 5% by weight of α-farnesene. 
     Advantageous Effects 
     According to the present invention, the fragrance composition which includes main components of the  Citrus  flowers extracted and analyzed through an SPME method and further includes each of jasmone, β-caryophyllene, γ-terpinene, and α-farnesene can be provided. Therefore, the fragrance composition according to the present invention can be useful in reproducing the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and improving palatability to the aroma as well. 
    
    
     BEST MODE 
     The present invention relates to a fragrance composition for reproducing the aroma of  Citrus  flowers. The fragrance composition of the present invention includes aromatic components of flowers of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , and further includes one or more selected from jasmone, β-caryophyllene, γ-terpinene, and α-farnesene as active ingredients. Therefore, a fragrance composition for reproducing the aroma of the  Citrus  flowers through comparison the aromatic components of the  Citrus  flowers is provided. Unless particularly defined otherwise this specification, the term “active ingredient” refers to a component that is used alone or mixed with another component so that the fragrance composition has an effect in reproducing the aroma of the  Citrus  flowers. 
     In the present invention, the  Citrus  flowers are intended to include flowers of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , based on the contents of examples. However, it will be apparent to persons having ordinary skill in the art to which the present invention belongs that the examples disclosed herein are not intended to limit the present invention without departing from the scope of the present invention. Hereinafter, the present invention will be described in further detail. 
     The composition according to one exemplary embodiment of the present invention includes the aromatic components of flowers of  Citrus unshiu  and further includes jasmone as an active ingredient; includes the aromatic components of flowers of  Citrus natsudaidai  and further includes β-caryophyllene as the active ingredient; includes the aromatic components of flowers of  Citrus sudachi  and further includes γ-terpinene as the active ingredient; or includes the aromatic components of flowers of  Fortunella japonica  and further includes α-farnesene as the active ingredient, and thus may be useful in reproducing the inherent aromas of the  Citrus  flowers and exhibiting excellent palatability. 
     The fragrance composition of  Citrus unshiu  according to one exemplary embodiment of the present invention includes 60 to 69% by weight of linalool, 4.5 to 6.5% by weight of myrcene, 4.2 to 5.6% by weight of nerolidol, 3.8 to 5.3% by weight of methyl anthranilate, 3 to 5.1% by weight of anthranilaldehyde, 3 to 5% by weight of 3,7-dimethyl-1,5-octadiene-3,7-diol, 2.8 to 4% by weight of phenylacetonitrile, 1.8 to 2.9% by weight of 6-methyl-5-hepten-2-one, 1.3 to 2.6% by weight of phenylethyl alcohol, 1 to 2% by weight of limonene, 0.1 to 1% by weight of indole, and 0.9 to 5% by weight of jasmone, based on the total weight of the composition. 
     The fragrance composition of  Citrus natsudaidai  according to one exemplary embodiment of the present invention includes 50 to 60% by weight of linalool, 18 to 23% by weight of methyl anthranilate, 8 to 12% by weight of nerolidol, 3.8 to 6% by weight of myrcene, 1.2 to 3% by weight of phenylethyl alcohol, 1 to 2.2% by weight of phenylacetonitrile, 0.7 to 1.8% by weight of 6-methyl-5-hepten-2-one, 0.6 to 1.2% by weight of 3,7-dimethyl-1,5-octadiene-3,7-diol, 0.5 to 1% by weight of limonene, 0.4 to 0.9% by weight of anthranilaldehyde, 0.3 to 0.8% by weight of indole, and 0.9 to 5% by weight of β-caryophyllene, based on the total weight of the composition. 
     The fragrance composition of  Citrus sudachi  according to one exemplary embodiment of the present invention includes 53 to 62% by weight of linalool, 10 to 15% by weight of myrcene, 3 to 7% by weight of geraniol, 3 to 5% by weight of β-ocimene, 3 to 5% by weight of 3,7-dimethyl-1,5-octadiene-3,7-diol, 2 to 4% by weight of phenylethyl alcohol, 1.9 to 3.7% by weight of phenylacetonitrile, 1.7 to 3.3% by weight of β-caryophyllene, 1.4 to 3% by weight of limonene, 1 to 2% by weight of 6-methyl-5-hepten-2-one, 0.7 to 1.5% by weight of nonanal, 0.1 to 1% by weight of indole, and 0.9 to 5% by weight of γ-terpinene, based on the total weight of the composition. 
     The fragrance composition of  Fortunella japonica  according to one exemplary embodiment of the present invention includes 17 to 25% by weight of β-ocimene, 10 to 16% by weight of 6-methyl-5-hepten-2-one, 9 to 14% by weight of anthranilaldehyde, 9 to 14% by weight of limonene, 9 to 14% by weight of methyl anthranilate, 5 to 8% by weight of ethyl acetate, 4 to 6% by weight of linalool, 4 to 6% by weight of nonanal, 4 to 6% by weight of decanal, 3 to 5% by weight of α-pinene, 0.6 to 1.7% by weight of acetophenone, 0.1 to 1% by weight of indole, and 0.9 to 5% by weight α-farnesene, based on the total weight of the composition. 
     As the main components used to reproduce the aroma of these  Citrus  flowers, linalool, myrcene, nerolidol, and methyl anthranilate should be used within these content ranges in the case of the flowers of  Citrus unshiu  and  Citrus natsudaidai . Also, linalool, myrcene, geraniol, and β-ocimene should be used within the aforementioned content ranges in the case of the flowers of  Citrus sudachi , and β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate should be used within the aforementioned content ranges in the case of the flowers of  Fortunella japonica . When the contents of the components used fall out of these content ranges, similarity with the aroma may be lowered, and aroma palatability may also be reduced, both of which are undesirable. Also, only when jasmone of  Citrus unshiu , β-caryophyllene of  Citrus natsudaidai , γ-terpinene of  Citrus sudachi , and α-farnesene of  Fortunella japonica  do not fall out of the aforementioned content ranges as the active ingredients, the similarity with the aroma and aroma palatability may be improved. 
     Beside the main components, the additional components are preferably used within content ranges provided herein, but do not have a great effect on the aroma of the  Citrus  flowers. Therefore, the additional components may be included at amounts falling out of the aforementioned content ranges as long as the additional components do not have an influence on reproducing the aroma of the  Citrus  flowers. 
     The composition according to the present invention may be blended with a skin base for external use such as perfumes, cosmetics, etc. In this case, the composition may be blended with the skin base for external use so that an amount of the blended skin base for external use may be properly chosen to achieve a desirable effect, depending on the technology generally known in the related art. For example, such a skin base for external use includes an ointment, a lotion, a solubilizing formulation, a suspension, an emulsion, a cream, a gel, a spray, cataplasma, a plaster, a patch, a pain reliever, etc., but the present invention is not limited thereto. For example, the skin base for external use may be prepared through blending with compositions of any skin base for external use known in the related art. 
     Meanwhile, in the present invention, a method of analyzing the aromatic components of the  Citrus  flowers is used as a solid-phase microextraction method (SPME). The SPME method is advantageous in analyzing highly volatile aromatic components of the  Citrus  flowers because the aromatic components adsorbed onto fibers may be desorbed and rapidly injected into a GS-MS column without any particular pretreatment, resulting in a highly shortened time of analysis. In the present invention, a combined fragrance is composed based on the aromatic components of the  Citrus  flowers analyzed by the SPME method, and an olfactory sensory test is performed on the combined fragrance to determine the similarity with the aroma of each of the  Citrus  flowers and aroma palatability. The sensory tests are performed by expert perfumers and general persons, and the similarity with the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and the aroma palatability are evaluated using a survey. 
     MODE FOR INVENTION 
     Hereinafter, the present invention will be described in further detail with reference to Examples thereof. However, it should be understood that the embodiments of the present invention can be implemented in various forms, but are not intended to limit the scope of the present invention, as apparent to persons having ordinary skill in the art. 
     [Reference Example 1] Analysis of Aroma  Citrus  Unshiu,  Citrus  Natsudaidai,  Citrus Sudachi , and  Fortunella japonica  Using SPME Method 
     A tree of each of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , all of which had a strong scent, was selected to adsorb aromatic components onto an 85-μm-thick polyacrylate-coated fiber for 2 hours and collect the aromatic components. The collection was carried out for 3 hours in neighboring farms in Seogwipo-si, Jeju-do, and a container including the aromatic components were sealed with a fiber after the aromatic components were collected. Thereafter, the aromatic components were inserted into an inlet of a gas chromatograph-mass spectrometer (GC-MS), desorbed for 2 minutes, and then subjected to GC-MS analysis. The GC-MS analysis conditions are as follows. 
     Analytical Conditions
         Analytical instrument: HP 5890 II GC   Detector: HP 5972 MSD   Column: DB-1 (60 m×0.25 mm×0.25 um)   Carrier gas: He   Injection temperature: 250° C.   Detector temperature: 280° C.   Oven temperature: 70° C. to 220° C. (3° C./min)   Ionization voltage: 70 eV   Desorption time: 2 minutes       

     As a result, the aromatic components of the  Citrus  flowers analyzed by the SPME method are listed in the following Tables 1 to 4. 
     
       
         
           
               
               
               
             
               
                 TABLE 1 
               
               
                   
               
               
                   
                 Aromatic component of flowers of  Citrus unshiu   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Linalool 
                 67.25 
               
               
                   
                 Myrcene 
                 5.63 
               
               
                   
                 Nerolidol 
                 5.17 
               
               
                   
                 Methyl anthranilate 
                 4.72 
               
               
                   
                 Anthranilaldehyde 
                 1.57 
               
               
                   
                 3,7-Dimethyl-1,5-octadiene-3,7-diol 
                 1.42 
               
               
                   
                 Phenylacetonitrile 
                 1.11 
               
               
                   
                 6-Methyl-5-hepten-2-one 
                 0.74 
               
               
                   
                 Phenylethyl alcohol 
                 0.57 
               
               
                   
                 Limonene 
                 0.52 
               
               
                   
                 Indole 
                 0.47 
               
               
                   
                 Others 
                 10.83 
               
               
                   
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
             
               
                 TABLE 2 
               
               
                   
               
               
                 Aromatic component of flowers of  Citrus natsudaidai   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
            
               
                 Linalool 
                 48.92 
               
               
                 Methyl anthranilate 
                 18.21 
               
               
                 Nerolidol 
                 9.17 
               
               
                 Myrcene 
                 4.42 
               
               
                 Phenylethyl alcohol 
                 2.15 
               
               
                 Phenylacetonitrile 
                 1.69 
               
               
                 6-Methyl-5-hepten-2-one 
                 1.09 
               
               
                 3,7-Dimethyl-1,5-octadiene-3,7-diol 
                 0.91 
               
               
                 Limonene 
                 0.80 
               
               
                 Anthranilaldehyde 
                 0.71 
               
               
                 Indole 
                 0.64 
               
               
                 Others 
                 11.29 
               
               
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 3 
               
               
                   
               
               
                   
                 Aromatic component of flowers of  Citrus sudachi   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Linalool 
                 57.90 
               
               
                   
                 Myrcene 
                 12.23 
               
               
                   
                 Geraniol 
                 5.12 
               
               
                   
                 β-Ocimene 
                 4.31 
               
               
                   
                 3,7-Dimethyl-1,5-octadiene-3,7-diol 
                 1.69 
               
               
                   
                 Phenylethyl alcohol 
                 1.34 
               
               
                   
                 Phenylacetonitrile 
                 1.25 
               
               
                   
                 β-Caryophyllene 
                 1.18 
               
               
                   
                 limonene 
                 0.82 
               
               
                   
                 6-Methyl-5-hepten-2-one 
                 0.51 
               
               
                   
                 Nonanal 
                 0.45 
               
               
                   
                 Indole 
                 0.42 
               
               
                   
                 Others 
                 12.78 
               
               
                   
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
             
               
                 TABLE 4 
               
               
                   
               
               
                 Aromatic component of flowers of  Fortunella japonica   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
            
               
                 β-Ocimene 
                 20.11 
               
               
                 6-Methyl-5-hepten-2-one 
                 12.07 
               
               
                 Anthranilaldehyde 
                 10.73 
               
               
                 Limonene 
                 10.73 
               
               
                 Methyl anthranilate 
                 10.73 
               
               
                 Ethyl acetate 
                 5.31 
               
               
                 Linalool 
                 4.1 
               
               
                 Nonanal 
                 4.1 
               
               
                 Decanal 
                 4.1 
               
               
                 α-Pinene 
                 2.98 
               
               
                 Acetophenone 
                 1.2 
               
               
                 Indole 
                 0.73 
               
               
                 Others 
                 13.11 
               
               
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     As listed in Tables 1 and 2, it was revealed that  Citrus unshiu  and  Citrus natsudaidai  included linalool, myrcene, nerolidol, and methyl anthranilate as the main aromatic components, and such main components accounted for 82.77% and 80.72% of the entire components of  Citrus unshiu  and  Citrus natsudaidai , respectively. As listed in Table 3, it was also revealed that  Citrus sudachi  included linalool, myrcene, geraniol, and β-ocimene as the main aromatic components, and such main components accounted for 79.66% of the entire components of  Citrus sudachi . Finally, as listed in Table 4, it was revealed that  Fortunella japonica  included β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate as the main aromatic components, and such main components accounted for 64.37% of the entire components of  Fortunella japonica.    
     [Reference Example 2] Comparative Sensory Evaluation Between Fragrances Composed from Analysis Results and Aroma of Natural  Citrus  Flowers 
     Combined fragrances (Samples E, F, G, and H) having compositions as listed in the following Tables 5 to 8 were prepared based on the analysis results, and the similarity between the combined fragrances and the aroma of natural  Citrus  flowers was verified through the sensory evaluation. 
     
       
         
           
               
               
               
             
               
                 TABLE 5 
               
               
                   
               
               
                   
                 Fragrance names of  Citrus unshiu   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Linalool 
                 67.25 
               
               
                   
                 Myrcene 
                 5.63 
               
               
                   
                 Nerolidol 
                 5.17 
               
               
                   
                 Methyl anthranilate 
                 4.72 
               
               
                   
                 Anthranilaldehyde 
                 1.57 
               
               
                   
                 3,7-Dimethyl-1,5-octadiene-3,7-diol 
                 1.42 
               
               
                   
                 Phenylacetonitrile 
                 1.11 
               
               
                   
                 6-Methyl-5-hepten-2-one 
                 0.74 
               
               
                   
                 Phenylethyl alcohol 
                 0.57 
               
               
                   
                 Limonene 
                 0.52 
               
               
                   
                 Indole 
                 0.47 
               
               
                   
                 DPG (solvent) 
                 10.83 
               
               
                   
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 6 
               
               
                   
               
               
                   
                 Fragrance names of  Citrus natsudaidai   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Linalool 
                 48.92 
               
               
                   
                 Methyl anthranilate 
                 18.21 
               
               
                   
                 Nerolidol 
                 9.17 
               
               
                   
                 Myrcene 
                 4.42 
               
               
                   
                 Phenylethyl alcohol 
                 2.15 
               
               
                   
                 Phenylacetonitrile 
                 1.69 
               
               
                   
                 6-Methyl-5-hepten-2-one 
                 1.09 
               
               
                   
                 3,7-Dimethyl-1,5-octadiene-3,7-diol 
                 0.91 
               
               
                   
                 Limonene 
                 0.80 
               
               
                   
                 Anthranilaldehyde 
                 0.71 
               
               
                   
                 Indole 
                 0.64 
               
               
                   
                 DPG (solvent) 
                 11.29 
               
               
                   
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 7 
               
               
                   
               
               
                   
                 Fragrance names of  Citrus sudachi   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Linalool 
                 57.90 
               
               
                   
                 Myrcene 
                 12.23 
               
               
                   
                 Geraniol 
                 5.12 
               
               
                   
                 β-Ocimene 
                 4.31 
               
               
                   
                 3,7-Dimethyl-1,5-octadiene-3,7-diol 
                 1.69 
               
               
                   
                 Phenylethyl alcohol 
                 1.34 
               
               
                   
                 Phenylacetonitrile 
                 1.25 
               
               
                   
                 β-Caryophyllene 
                 1.18 
               
               
                   
                 Limonene 
                 0.82 
               
               
                   
                 6-Methyl-5-hepten-2-one 
                 0.51 
               
               
                   
                 Nonanal 
                 0.45 
               
               
                   
                 Indole 
                 0.42 
               
               
                   
                 DPG (solvent) 
                 12.78 
               
               
                   
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 8 
               
               
                   
               
               
                   
                 Fragrance names of  Fortunella japonica   
                 Content (%) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 β-Ocimene 
                 20.11 
               
               
                   
                 6-Methyl-5-hepten-2-one 
                 12.07 
               
               
                   
                 Anthranilaldehyde 
                 10.73 
               
               
                   
                 Limonene 
                 10.73 
               
               
                   
                 Methyl anthranilate 
                 10.73 
               
               
                   
                 Ethyl acetate 
                 5.31 
               
               
                   
                 Linalool 
                 4.1 
               
               
                   
                 Nonanal 
                 4.1 
               
               
                   
                 Decanal 
                 4.1 
               
               
                   
                 α-Pinene 
                 2.98 
               
               
                   
                 Acetophenone 
                 1.2 
               
               
                   
                 Indole 
                 0.73 
               
               
                   
                 DPG (solvent) 
                 13.11 
               
               
                   
                 Total content 
                 100 
               
               
                   
               
            
           
         
       
     
     Sensory evaluations were performed on 20 normal male and female adults from 20 to 45 years old. In this case, the sensory evaluations were performed by comparing the aroma of each of Samples E, F, G, and H of the combined fragrances with the aroma of each of Sample A, B, C, and D of the pollen of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica . To avoid after-sensation paralysis, the sensory evaluation was performed on each of the samples at an interval of 5 minutes. The 20 normal male and female adults participating in the sensory evaluation were allowed to fill in a questionnaire as listed in the following Table 9 in order to check the similarity (Question 1) with the aroma and the aroma palatability (Question 2) of Samples A and B. The results are listed in Table 10. 
     
       
         
           
               
             
               
                 TABLE 9 
               
               
                   
               
               
                 Questionnaire 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
            
               
                   
                 (1) Question 1: How similar the aromas of Samples A and B are? 
               
            
           
           
               
               
            
               
                   
                 1) Not similar at all. 
               
               
                   
                 2) Not particularly similar. 
               
               
                   
                 3) Not so good. 
               
               
                   
                 4) Somewhat similar. 
               
               
                   
                 5) Very similar. 
               
            
           
           
               
               
            
               
                   
                 (2) Question 2: How much do you like the aroma of Sample B? 
               
            
           
           
               
               
            
               
                   
                 1) Don&#39;t like the aroma at all. 
               
               
                   
                 2) Don&#39;t particularly like the aroma. 
               
               
                   
                 3) Not so good. 
               
               
                   
                 4) Like the aroma a little. 
               
               
                   
                 5) Like the aroma very much. 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
               
               
               
               
             
               
                 TABLE 10 
               
             
            
               
                   
               
               
                   
                   
                   
                 
                   Citrus 
                 
                   
                   
                 
                   Fortunella 
                 
               
            
           
           
               
               
               
               
               
            
               
                   
                 
                   Citrus unshiu 
                 
                 
                   natsudaidai 
                 
                 
                   Citrus sudachi 
                 
                 
                   japonica 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 Test 
                 Question  
                 Question 
                 Question  
                 Question  
                 Question  
                 Question  
                 Question  
                 Question 
               
               
                 personnel 
                 1 
                 2 
                 1 
                 2 
                 1 
                 2 
                 1 
                 2 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 2 
                 2 
                 3 
                 1 
                 1 
                 2 
                 3 
                 2 
               
               
                 2 
                 2 
                 3 
                 2 
                 2 
                 2 
                 2 
                 1 
                 1 
               
               
                 3 
                 2 
                 2 
                 2 
                 2 
                 2 
                 2 
                 2 
                 2 
               
               
                 4 
                 3 
                 3 
                 4 
                 1 
                 3 
                 3 
                 3 
                 3 
               
               
                 5 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
               
               
                 6 
                 3 
                 1 
                 3 
                 2 
                 3 
                 2 
                 3 
                 4 
               
               
                 7 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 2 
               
               
                 8 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
               
               
                 9 
                 2 
                 2 
                 2 
                 2 
                 2 
                 2 
                 2 
                 2 
               
               
                 10 
                 2 
                 1 
                 1 
                 1 
                 1 
                 1 
                 1 
                 1 
               
               
                 11 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
               
               
                 12 
                 2 
                 2 
                 2 
                 2 
                 1 
                 2 
                 2 
                 2 
               
               
                 13 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
               
               
                 14 
                 2 
                 4 
                 2 
                 4 
                 2 
                 1 
                 2 
                 4 
               
               
                 15 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
               
               
                 16 
                 3 
                 3 
                 3 
                 3 
                 3 
                 3 
                 3 
                 3 
               
               
                 17 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
               
               
                 18 
                 1 
                 4 
                 1 
                 4 
                 1 
                 3 
                 1 
                 4 
               
               
                 19 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
                 3 
                 2 
               
               
                 20 
                 2 
                 1 
                 2 
                 1 
                 2 
                 1 
                 2 
                 1 
               
               
                 Average 
                 2.3 
                 2.4 
                 2.35 
                 2.25 
                 2.15 
                 2.2 
                 2.25 
                 2.4 
               
               
                   
               
            
           
         
       
     
     As listed in Table 10, it was revealed that Samples E, F, G, and H of the combined fragrances had aromas different from those of Sample A, B, C, and D of the pollen of  Citrus unshiu, Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica , and also had poor palatability. 
     [Reference Example 3] Analysis of Aroma and Comparison of Aroma with  Citrus  Flowers by Expert Evaluation Group 
     The fragrance composition composed of the components analyzed by the SPME method in Reference Example 1 had low aroma similarity with each of the  Citrus  flowers, as described in Reference Example 2. Accordingly, an expert evaluation group composed of perfumers performed sensory evaluations on the aromatic components of each of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica . As result, it was confirmed that, among the aromatic components of the flowers of  Citrus unshiu  and  Citrus natsudaidai , the four components, for example, linalool having a floral woody aroma, myrcene having a sweet balsamic and refreshing aroma, nerolidol having a green floral aroma, and methyl anthranilate having a musky fruity aroma, were the main components having the inherent aromas of  Citrus unshiu  and  Citrus natsudaidai.    
     Also, it was confirmed that, among the aromatic components of the flowers of  Citrus sudachi , the four components, for example, linalool having a floral woody aroma, myrcene having a sweet balsamic and refreshing aroma, geraniol having a sweet floral aroma, and β-ocimene having a warm herbaceous aroma, were the main components having the inherent aromas of  Citrus sudachi , and that, among the aromatic components of the flowers of  Fortunella japonica , the five components, for example, β-ocimene having a warm herbaceous aroma, 6-methyl-5-hepten-2-one having a green herbaceous aroma, anthranilaldehyde having a heavy sweet aroma, limonene having a light sweet citrusy aroma, and methyl anthranilate having a musky fruity aroma, were the main components having the inherent aromas of  Fortunella japonica.    
     [Example 1] Preparation of Novel Combined Fragrances Depending on Change in Contents of Main Components 
     From the results of Reference Example 3, it can be seen that the main components of the inherent aroma of  Citrus unshiu  and  Citrus natsudaidai  were linalool, myrcene, nerolidol, and methyl anthranilate, the main components of the inherent aroma of  Citrus sudachi  were linalool, myrcene, geraniol, and β-ocimene, and the main components of the inherent aroma of  Fortunella japonica  were β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate. Therefore, the present inventors prepared the following novel combined fragrances of #A1 to A4, #B1 to #B4, #C1 to #C4, and #D1 to #D4 (indicated by #A to #D) in order to prepare fragrances which included such components to produce the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and have good palatability. The combined fragrances #A1 to A4, #B1 to #B4, #C1 to #C4, and #D1 to #D4 were prepared by adding a varying fragrance content (from 60 to 90% by weight) of the main components while maintaining a constant relative ratio of the main aromatic components of these flowers of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  (see the following Tables 11 to 14). 
     
       
         
           
               
               
               
               
               
             
               
                 TABLE 11 
               
               
                   
               
               
                   
                 #A1 
                 #A2 
                 #A3 
                 #A4 
               
               
                 Fragrance names of 
                 (60% by 
                 (70% by 
                 (80% by 
                 (90% by 
               
               
                 
                   Citrus unshiu 
                 
                 weight) 
                 weight) 
                 weight) 
                 weight) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 Linalool 
                 48.7 
                 56.9 
                 65.0 
                 73.1 
               
               
                 Myrcene 
                 4.1 
                 4.8 
                 5.4 
                 6.1 
               
               
                 Nerolidol 
                 3.7 
                 4.4 
                 5.0 
                 5.6 
               
               
                 Methyl anthranilate 
                 3.4 
                 4.0 
                 4.6 
                 5.1 
               
               
                 Anthranilaldehyde 
                 9.8 
                 7.2 
                 4.9 
                 2.6 
               
               
                 3,7-Dimethyl-1,5- 
                 8.9 
                 6.7 
                 4.4 
                 2.2 
               
               
                 octadiene-3,7-diol 
                   
                   
                   
                   
               
               
                 Phenylacetonitrile 
                 6.9 
                 5.2 
                 3.5 
                 1.7 
               
               
                 6-Methyl-5-hepten-2-one 
                 4.6 
                 3.5 
                 2.3 
                 1.2 
               
               
                 Phenylethyl alcohol 
                 3.7 
                 2.7 
                 1.8 
                 0.9 
               
               
                 Limonene 
                 3.3 
                 2.4 
                 1.6 
                 0.8 
               
               
                 Indole 
                 2.9 
                 2.2 
                 1.5 
                 0.7 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
               
               
             
               
                 TABLE 12 
               
               
                   
               
               
                   
                 #B1 
                 #B2 
                 #B3 
                 #B4 
               
               
                 Fragrance names of 
                 (60% by 
                 (70% by 
                 (80% by 
                 (90% by 
               
               
                 
                   Citrus natsudaidai 
                 
                 weight) 
                 weight) 
                 weight) 
                 weight) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 Linalool 
                 36.4 
                 42.4 
                 48.5 
                 54.5 
               
               
                 Methyl anthranilate 
                 13.5 
                 15.8 
                 18.0 
                 20.3 
               
               
                 Nerolidol 
                 6.8 
                 8.0 
                 9.1 
                 10.2 
               
               
                 Myrcene 
                 3.3 
                 3.8 
                 4.4 
                 4.9 
               
               
                 Phenylethyl alcohol 
                 10.8 
                 8.1 
                 5.4 
                 2.7 
               
               
                 Phenylacetonitrile 
                 8.5 
                 6.3 
                 4.2 
                 2.1 
               
               
                 6-Methyl-5-hepten-2-one 
                 5.5 
                 4.1 
                 2.7 
                 1.5 
               
               
                 3,7-Dimethyl-1,5- 
                 4.6 
                 3.4 
                 2.3 
                 1.1 
               
               
                 octadiene-3,7-diol 
                   
                   
                   
                   
               
               
                 Limonene 
                 4.0 
                 3.0 
                 2.0 
                 1.0 
               
               
                 Anthranilaldehyde 
                 3.6 
                 2.7 
                 1.8 
                 0.9 
               
               
                 Indole 
                 3 
                 2.4 
                 1.6 
                 0.8 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
               
               
             
               
                 TABLE 13 
               
               
                   
               
               
                   
                 #C1 
                 #C2 
                 #C3 
                 #C4 
               
               
                 Fragrance names of 
                 (60% by 
                 (70% by 
                 (80% by 
                 (90% by 
               
               
                 
                   Citrus sudachi 
                 
                 weight) 
                 weight) 
                 weight) 
                 weight) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 Linalool 
                 43.7 
                 50.9 
                 58.2 
                 65.5 
               
               
                 Myrcene 
                 9.2 
                 10.8 
                 12.3 
                 13.8 
               
               
                 Geraniol 
                 3.9 
                 4.5 
                 5.1 
                 5.8 
               
               
                 β-Ocimene 
                 3.3 
                 3.8 
                 4.3 
                 4.9 
               
               
                 3,7-Dimethyl-1,5- 
                 8.8 
                 6.6 
                 4.4 
                 2.2 
               
               
                 octadiene-3,7-diol 
                   
                   
                   
                   
               
               
                 Phenylethyl alcohol 
                 7.0 
                 5.2 
                 3.5 
                 1.7 
               
               
                 Phenylacetonitrile 
                 6.5 
                 4.9 
                 3.3 
                 1.6 
               
               
                 β-Caryophyllene 
                 6.2 
                 4.6 
                 3.1 
                 1.5 
               
               
                 Limonene 
                 4.3 
                 3.2 
                 2.1 
                 1.1 
               
               
                 6-Methyl-5-hepten-2-one 
                 2.7 
                 2.1 
                 1.5 
                 0.8 
               
               
                 Nonanal 
                 2.3 
                 1.8 
                 1.2 
                 0.6 
               
               
                 Indole 
                 2.2 
                 1.6 
                 1.0 
                 0.5 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
               
               
             
               
                 TABLE 14 
               
               
                   
               
               
                   
                 #D1 
                 #D2 
                 #D3 
                 #D4 
               
               
                 Fragrance names of 
                 (60% by 
                 (70% by 
                 (80% by 
                 (90% by 
               
               
                 
                   Fortunella japonica 
                 
                 weight) 
                 weight) 
                 weight) 
                 weight) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 β-Ocimene 
                 18.7 
                 21.9 
                 25.0 
                 28.1 
               
               
                 6-Methyl-5-hepten-2-one 
                 11.3 
                 13.1 
                 15.0 
                 16.9 
               
               
                 Anthranilaldehyde 
                 10.0 
                 11.7 
                 13.3 
                 15.0 
               
               
                 Limonene 
                 10.0 
                 11.7 
                 13.3 
                 15.0 
               
               
                 Methyl anthranilate 
                 10.0 
                 11.7 
                 13.3 
                 15.0 
               
               
                 Ethyl acetate 
                 9.4 
                 7.1 
                 4.7 
                 2.4 
               
               
                 Linalool 
                 7.3 
                 5.4 
                 3.7 
                 1.8 
               
               
                 Nonanal 
                 7.3 
                 5.4 
                 3.7 
                 1.8 
               
               
                 Decanal 
                 7.3 
                 5.4 
                 3.7 
                 1.8 
               
               
                 α-Pinene 
                 5.3 
                 4.0 
                 2.6 
                 1.3 
               
               
                 Acetophenone 
                 2.1 
                 1.6 
                 1.1 
                 0.6 
               
               
                 Indole 
                 1.3 
                 1.0 
                 0.6 
                 0.3 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     [Example 2] Sensory Evaluation of Novel Combined Fragrances Prepared in Example 1 
     Sensory evaluations were performed on the newly combined fragrances #A1 to A4, #B1 to #B4, #C1 to #C4, and #D1 to #D4 prepared in Example 1 in the same manner as in Reference Example 2 to determine the similarity with the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and the palatability of the combined fragrances. Meanwhile, after comparative sensory evaluations were performed on the two combined fragrances, test participants were given 5-minute breaks to avoid after-sensation paralysis. The sensory evaluations on the similarity of the novel combined fragrances with the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and the palatability of the novel combined fragrances were carried out. The results are listed in the following Tables 15 to 18. 
     
       
         
           
               
               
               
             
               
                 TABLE 15 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of  
                 Number of combined fragrance of  
               
               
                 Test 
                 
                   Citrus unshiu 
                 
                 
                   Citrus unshiu 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # A1 
                 # A2 
                 # A3 
                 # A4 
                 # A1 
                 # A2 
                 # A3 
                 # A4 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 2 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 3 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 4 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 5 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 6 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 7 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 8 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 9 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 10 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 11 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 2.0 
               
               
                 12 
                 1.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
               
               
                 13 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 14 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 15 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 16 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 17 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 18 
                 1.0 
                 2.0 
                 3.0 
                 2.0 
                 1.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 19 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 20 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
               
               
                 Average 
                 2.2 
                 2.8 
                 3.3 
                 2.7 
                 2.45 
                 2.8 
                 3.35 
                 2.75 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 16 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Citrus natsudaidai 
                 
                 
                   Citrus natsudaidai 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # B1 
                 # B2 
                 # B3 
                 # B4 
                 # B1 
                 # B2 
                 # B3 
                 # B4 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 1.0 
                 2.0 
                 3.0 
                 4.0 
                 1.0 
                 2.0 
                 2.0 
                 3.0 
               
               
                 2 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 3 
                 1.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 4 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
               
               
                 5 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 6 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 2.0 
                 3.0 
               
               
                 7 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 8 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 9 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 10 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
                 2.0 
                 2.0 
                 3.0 
               
               
                 11 
                 2.0 
                 2.0 
                 3.0 
                 4.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 12 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
               
               
                 13 
                 2.0 
                 2.0 
                 3.0 
                 4.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 14 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 15 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 16 
                 2.0 
                 2.0 
                 2.0 
                 4.0 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
               
               
                 17 
                 1.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 18 
                 1.0 
                 1.0 
                 1.0 
                 2.0 
                 1.0 
                 2.0 
                 2.0 
                 3.0 
               
               
                 19 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
               
               
                 20 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 2.0 
                 4.0 
               
               
                 Average 
                 1.75 
                 2.5 
                 2.8 
                 3.3 
                 2.15 
                 2.6 
                 2.85 
                 3.45 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 17 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Citrus sudachi 
                 
                 
                   Citrus sudachi 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # C1 
                 # C2 
                 # C3 
                 # C4 
                 # C1 
                 # C2 
                 # C3 
                 # C4 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 2 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 3 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 4 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 5 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 6 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 7 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 8 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 9 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 10 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 11 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 2.0 
               
               
                 12 
                 1.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
               
               
                 13 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 14 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
               
               
                 15 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 16 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 17 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 18 
                 1.0 
                 1.0 
                 2.0 
                 2.0 
                 1.0 
                 2.0 
                 3.0 
                 2.0 
               
               
                 19 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 20 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
               
               
                 Average 
                 2.2 
                 2.75 
                 3.25 
                 2.7 
                 2.45 
                 2.8 
                 3.3 
                 2.7 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 18 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Fortunella japonica 
                 
                 
                   Fortunella japonica 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # D1 
                 # D2 
                 # D3 
                 # D4 
                 # D1 
                 # D2 
                 # D3 
                 # D4 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 3.0 
                 4.0 
                 2.0 
                 1.0 
                 2.0 
                 4.0 
                 2.0 
                 2.0 
               
               
                 2 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
               
               
                 3 
                 1.0 
                 4.0 
                 3.0 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 1.0 
               
               
                 4 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 5 
                 3.0 
                 3.0 
                 4.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
               
               
                 6 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
                 3.0 
               
               
                 7 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 1.0 
               
               
                 8 
                 2.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 9 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 10 
                 2.0 
                 4.0 
                 3.0 
                 3.0 
                 1.0 
                 4.0 
                 2.0 
                 2.0 
               
               
                 11 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
               
               
                 12 
                 1.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 13 
                 2.0 
                 4.0 
                 3.0 
                 1.0 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
               
               
                 14 
                 2.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 15 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 16 
                 2.0 
                 3.0 
                 2.0 
                 1.0 
                 2.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 17 
                 2.0 
                 3.0 
                 2.0 
                 1.0 
                 3.0 
                 3.0 
                 1.0 
                 1.0 
               
               
                 18 
                 2.0 
                 4.0 
                 2.0 
                 2.0 
                 1.0 
                 3.0 
                 2.0 
                 3.0 
               
               
                 19 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 1.0 
               
               
                 20 
                 3.0 
                 4.0 
                 3.0 
                 2.0 
                 2.0 
                 3.0 
                 2.0 
                 1.0 
               
               
                 Average 
                 2.25 
                 3.3 
                 2.8 
                 1.85 
                 2.2 
                 3.2 
                 2.75 
                 2.05 
               
               
                   
               
            
           
         
       
     
     As listed in Tables 15 to 18, it was revealed that Samples #A3 and #C3 in which the total content of the four components accounted for 80% by weight in the case of  Citrus unshiu  and  Citrus sudachi  had the highest similarity and palatability with respect to the respective combined fragrances, Sample #B4 in which the total content of the four components accounted for 90% by weight in the case of  Citrus natsudaidai  had the highest similarity and palatability with respect to the respective combined fragrances, and Sample #D2 in which the total content of the five components accounted for 70% by weight in the case of  Fortunella japonica  had the highest similarity and palatability with respect to the respective combined fragrances, but both of the similarity and palatability were observed to fall short of expectations. 
     [Example 3] Preparation of Aroma-Improved Fragrances Based on Analysis by Expert Evaluation Group 
     To improve the similarity and palatability of the fragrances of Samples #A3, #B4, #C3, and #D2 analyzed to be most similar to the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  as listed in Table 15 to 18, a novel combined fragrance including linalool, myrcene, nerolidol, and methyl anthranilate at a content of 80% by weight as in Sample #A3 and further including jasmone having a unique flavor in reproducing the aroma of  Citrus unshiu  was prepared, and a novel combined fragrance including linalool, methyl anthranilate, nerolidol, and myrcene at a content of 90% by weight as in Sample #B4 and further including β-caryophyllene having a unique flavor in reproducing the aroma of  Citrus natsudaidai  was prepared. 
     Also, a novel combined fragrance including linalool, myrcene, geraniol, and β-ocimene at a content of 80% by weight as in Sample #C3 and further including γ-terpinene having a unique flavor in reproducing the aroma of  Citrus sudachi  was prepared, and a novel combined fragrance including β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate at a content of 70% by weight as in Sample #D2 and further including α-farnesene having a unique flavor in reproducing the aroma of  Fortunella japonica  was prepared. 
     In this case, each of the aromatic components such as jasmone, β-caryophyllene, γ-terpinene, and α-farnesene was added at an increasing content of 0.9% by weight, 1.5% by weight, 2.1% by weight, 2.7% by weight, 3.3% by weight, 3.9% by weight, and 4.5% by weight. The criteria for the contents of the aromatic components were determined through the evaluation by a group of expert perfumers. The compositions of such novel combined fragrances are as listed in the following Tables 19 to 22. 
     
       
         
           
               
               
             
               
                 TABLE 19 
               
             
            
               
                   
               
               
                   
                 Number of combined fragrance 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                 Fragrance names of 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
               
               
                 
                   Citrus unshiu 
                 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Linalool 
                 65.0 
                 65.0 
                 65.0 
                 65.0 
                 65.0 
                 65.0 
                 65.0 
               
               
                 Myrcene 
                 5.4 
                 5.4 
                 5.4 
                 5.4 
                 5.4 
                 5.4 
                 5.4 
               
               
                 Nerolidol 
                 5.0 
                 5.0 
                 5.0 
                 5.0 
                 5.0 
                 5.0 
                 5.0 
               
               
                 Methyl anthranilate 
                 4.6 
                 4.6 
                 4.6 
                 4.6 
                 4.6 
                 4.6 
                 4.6 
               
               
                 Anthranilaldehyde 
                 4.4 
                 4.3 
                 4.3 
                 4.2 
                 4.2 
                 4.0 
                 4.0 
               
               
                 3,7-Dimethyl-1,5- 
                 4.2 
                 4.0 
                 3.9 
                 3.8 
                 3.8 
                 3.8 
                 3.3 
               
               
                 octadiene-3,7-diol 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Phenylacetonitrile 
                 3.4 
                 3.3 
                 3.2 
                 3.2 
                 3.0 
                 2.9 
                 2.9 
               
               
                 6-Methyl-5-hepten-2- 
                 2.2 
                 2.1 
                 2.0 
                 1.9 
                 1.9 
                 1.8 
                 1.8 
               
               
                 one 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Phenylethyl alcohol 
                 1.8 
                 1.7 
                 1.7 
                 1.7 
                 1.6 
                 1.6 
                 1.6 
               
               
                 Limonene 
                 1.6 
                 1.6 
                 1.5 
                 1.4 
                 1.3 
                 1.3 
                 1.3 
               
               
                 Indole 
                 1.5 
                 1.5 
                 1.3 
                 1.1 
                 0.9 
                 0.7 
                 0.6 
               
               
                 Jasmone 
                 0.9 
                 1.5 
                 2.1 
                 2.7 
                 3.3 
                 3.9 
                 4.5 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
             
               
                 TABLE 20 
               
             
            
               
                   
               
               
                   
                 Number of combined fragrance 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                 Fragrance names of 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
               
               
                 
                   Citrus natsudaidai 
                 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Linalool 
                 54.5 
                 54.5 
                 54.5 
                 54.5 
                 54.5 
                 54.5 
                 54.5 
               
               
                 Methyl anthranilate 
                 20.3 
                 20.3 
                 20.3 
                 20.3 
                 20.3 
                 20.3 
                 20.3 
               
               
                 Nerolidol 
                 10.2 
                 10.2 
                 10.2 
                 10.2 
                 10.2 
                 10.2 
                 10.2 
               
               
                 Myrcene 
                 4.9 
                 4.9 
                 4.9 
                 4.9 
                 4.9 
                 4.9 
                 4.9 
               
               
                 Phenylethyl alcohol 
                 2.5 
                 2.3 
                 2.2 
                 2.0 
                 2.0 
                 2.0 
                 1.4 
               
               
                 Phenylacetonitrile 
                 1.9 
                 1.7 
                 1.6 
                 1.4 
                 1.4 
                 1.2 
                 1.2 
               
               
                 6-Methyl-5-hepten-2- 
                 1.4 
                 1.2 
                 1.2 
                 1.0 
                 1.0 
                 0.8 
                 0.8 
               
               
                 one 
                   
                   
                   
                   
                   
                   
                   
               
               
                 3,7-Dimethyl-1,5- 
                 1.0 
                 1.0 
                 0.9 
                 0.9 
                 0.9 
                 0.7 
                 0.7 
               
               
                 octadiene-3,7-diol 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Limonene 
                 0.9 
                 0.9 
                 0.8 
                 0.8 
                 0.6 
                 0.6 
                 0.6 
               
               
                 Anthranilaldehyde 
                 0.8 
                 0.8 
                 0.7 
                 0.7 
                 0.5 
                 0.5 
                 0.5 
               
               
                 Indole 
                 0.7 
                 0.7 
                 0.6 
                 0.6 
                 0.4 
                 0.4 
                 0.4 
               
               
                 β-Caryophyllene 
                 0.9 
                 1.5 
                 2.1 
                 2.7 
                 3.3 
                 3.9 
                 4.5 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
             
               
                 TABLE 21 
               
             
            
               
                   
               
               
                   
                 Number of combined fragrance 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                 Fragrance names of 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
               
               
                 
                   Citrus sudachi 
                 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Linalool 
                 58.2 
                 58.2 
                 58.2 
                 58.2 
                 58.2 
                 58.2 
                 58.2 
               
               
                 Myrcene 
                 12.3 
                 12.3 
                 12.3 
                 12.3 
                 12.3 
                 12.3 
                 12.3 
               
               
                 Geraniol 
                 5.1 
                 5.1 
                 5.1 
                 5.1 
                 5.1 
                 5.1 
                 5.1 
               
               
                 β-Ocimene 
                 4.3 
                 4.3 
                 4.3 
                 4.3 
                 4.3 
                 4.3 
                 4.3 
               
               
                 3,7-Dimethyl-1,5- 
                 4.1 
                 4.1 
                 4.0 
                 3.9 
                 3.8 
                 3.8 
                 3.5 
               
               
                 octadiene-3,7-diol 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Phenylethyl alcohol 
                 3.2 
                 3.2 
                 3.2 
                 3.1 
                 3.0 
                 2.9 
                 2.8 
               
               
                 Phenylacetonitrile 
                 3.1 
                 3.1 
                 2.9 
                 2.9 
                 2.8 
                 2.6 
                 2.5 
               
               
                 β-Caryophyllene 
                 3.0 
                 2.9 
                 2.7 
                 2.7 
                 2.6 
                 2.4 
                 2.3 
               
               
                 Limonene 
                 2.1 
                 1.9 
                 1.9 
                 1.8 
                 1.8 
                 1.8 
                 1.8 
               
               
                 6-Methyl-5-hepten-2- 
                 1.5 
                 1.4 
                 1.4 
                 1.3 
                 1.3 
                 1.3 
                 1.3 
               
               
                 one 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Nonanal 
                 1.2 
                 1.1 
                 1.1 
                 1.0 
                 0.9 
                 0.9 
                 0.9 
               
               
                 Indole 
                 1.0 
                 0.9 
                 0.8 
                 0.7 
                 0.6 
                 0.5 
                 0.5 
               
               
                 γ-Terpinene 
                 0.9 
                 1.5 
                 2.1 
                 2.7 
                 3.3 
                 3.9 
                 4.5 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
               
             
               
                 TABLE 22 
               
             
            
               
                   
               
               
                   
                 Number of combined fragrance 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                 Fragrance names of 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
                 Content 
               
               
                 
                   Fortunella japonica 
                 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
                 (%) 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 β-Ocimene 
                 21.9 
                 21.9 
                 21.9 
                 21.9 
                 21.9 
                 21.9 
                 21.9 
               
               
                 6-Methyl-5-hepten-2- 
                 13.1 
                 13.1 
                 13.1 
                 13.1 
                 13.1 
                 13.1 
                 13.1 
               
               
                 one 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Anthranilaldehyde 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
               
               
                 Limonene 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
               
               
                 Methyl anthranilate 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
                 11.7 
               
               
                 Ethyl acetate 
                 7.0 
                 7.0 
                 6.8 
                 6.6 
                 6.6 
                 6.6 
                 6.3 
               
               
                 Linalool 
                 5.2 
                 5.1 
                 5.1 
                 5.0 
                 5.0 
                 4.9 
                 4.9 
               
               
                 Nonanal 
                 5.2 
                 5.1 
                 5.1 
                 5.0 
                 5.0 
                 4.9 
                 4.9 
               
               
                 Decanal 
                 5.2 
                 5.1 
                 5.1 
                 5.0 
                 5.0 
                 4.9 
                 4.9 
               
               
                 α-Pinene 
                 3.9 
                 3.9 
                 3.8 
                 3.7 
                 3.5 
                 3.5 
                 3.4 
               
               
                 Acetophenone 
                 1.5 
                 1.3 
                 1.1 
                 1.1 
                 0.9 
                 0.7 
                 0.7 
               
               
                 Indole 
                 1.0 
                 0.9 
                 0.8 
                 0.8 
                 0.6 
                 0.5 
                 0.3 
               
               
                 α-Famesene 
                 0.9 
                 1.5 
                 2.1 
                 2.7 
                 3.3 
                 3.9 
                 4.5 
               
               
                 Total content 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
               
            
           
         
       
     
     [Example 4] Sensory Evaluation of Combined Fragrances Prepared in Example 3 
     Sensory evaluations were performed on the combined fragrances #AA, #BB, #CC, #DD, #EE, #FF, and #GG in the same manner as in Reference Example 2 to determine the similarity with the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  and the palatability of the combined fragrances. After comparative sensory evaluations were performed on the two combined fragrances, test participants were given 5-minute breaks to avoid after-sensation paralysis. The results of the similarity of the novel combined fragrances with the aroma of the  Citrus  flowers and the aroma palatability of the novel combined fragrances are listed in the following Tables 23 to 26. 
     
       
         
           
               
               
               
             
               
                 TABLE 23 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Citrus unshiu 
                 
                 
                   Citrus unshiu 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 2 
                 2.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 3 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 4 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 5 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 5.0 
                 4.0 
                 3.0 
               
               
                 6 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 5.0 
                 3.0 
               
               
                 7 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 8 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 9 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
               
               
                 10 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 11 
                 2.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 12 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 5.0 
                 4.0 
               
               
                 13 
                 2.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 5.0 
                 4.0 
                 4.0 
               
               
                 14 
                 3.0 
                 3.0 
                 3.0 
                 5.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 15 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
               
               
                 16 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 17 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 18 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 5.0 
                 2.0 
               
               
                 19 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 20 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 Average 
                 2.85 
                 3.3 
                 3.5 
                 3.95  
                 4.25 
                 3.85 
                 3.1 
                 2.85 
                 3.4 
                 3.55 
                 3.95  
                 4.55 
                 3.9 
                 2.9 
               
               
                   
               
            
           
         
       
     
     In the case of  Citrus unshiu , it can be seen that, when the combined fragrance further included 1.5 to 3.9% by weight of jasmone in addition to the main aromatic components of  Citrus unshiu  such as linalool, myrcene, nerolidol, and methyl anthranilate, the combined fragrance was able to be used to reproduce the aroma of  Citrus unshiu  and had high palatability (3.3 or more in average), as listed in Table 23. In particular, it can be seen that, when the combined fragrance further included 2.7 to 3.9% by weight of jasmone (#DD, #EE, and #FF), the combined fragrance had very high similarity with the aroma of  Citrus unshiu  and very excellent aroma palatability (3.8 or more in average). 
     
       
         
           
               
               
               
             
               
                 TABLE 24 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Citrus natsudaidai 
                 
                 
                   Citrus natsudaidai 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 2.0 
               
               
                 2 
                 3.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 2.0 
               
               
                 3 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 2.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 2.0 
               
               
                 4 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 5 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 6 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 2.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 7 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 8 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 4.0 
                 4.0 
                 5.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 9 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 2.0 
                 2.0 
               
               
                 10 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 11 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 12 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 2.0 
               
               
                 13 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
               
               
                 14 
                 3.0 
                 3.0 
                 5.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 15 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 16 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
               
               
                 17 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 2.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
               
               
                 18 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 19 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 2.0 
               
               
                 20 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 Average 
                 3.2 
                 3.55 
                 4.0 
                 4.25 
                 3.9 
                 3.1 
                 2.7 
                 3.35 
                 3.55 
                 3.8 
                 4.25 
                 3.75  
                 2.95 
                 2.7 
               
               
                   
               
            
           
         
       
     
     In the case of  Citrus natsudaidai , it can be seen that, when the combined fragrance further included 0.9 to 3.9% by weight of β-caryophyllene in addition to the main aromatic components of  Citrus natsudaidai  such as linalool, methyl anthranilate, nerolidol, and myrcene, the combined fragrance was able to be used to reproduce the aroma of  Citrus natsudaidai  and had high palatability (2.95 or more in average), as listed in Table 24. In particular, it can be seen that, when the combined fragrance further included 2.1 to 3.3% by weight of β-caryophyllene (#CC, #DD, and #EE), the combined fragrance had very high similarity with the aroma of  Citrus natsudaidai  and very excellent aroma palatability (3.8 or more in average). 
     
       
         
           
               
               
               
             
               
                 TABLE 25 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Citrus sudachi 
                 
                 
                   Citrus sudachi 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 2.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
               
               
                 2 
                 3.0 
                 3.0 
                 3.0 
                 5.0 
                 4.0 
                 4.0 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 3 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 4 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 5 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 6 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
               
               
                 7 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 5.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 8 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 9 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 2.0 
                 2.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
               
               
                 10 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 11 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 2.0 
               
               
                 12 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
               
               
                 13 
                 3.0 
                 3.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 14 
                 3.0 
                 4.0 
                 5.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 15 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 16 
                 3.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 17 
                 2.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 2.0 
               
               
                 18 
                 3.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 19 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 20 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 Average 
                 3.1 
                 3.85 
                 4.15  
                 3.95 
                 3.55 
                 3.3 
                 2.85 
                 2.9 
                 3.55 
                 4.15 
                 3.7 
                 3.4 
                 3.35 
                 2.9 
               
               
                   
               
            
           
         
       
     
     In the case of  Citrus sudachi , it can be seen that, when the combined fragrance further included 0.9 to 3.9% by weight of γ-terpinene in addition to the main aromatic components of  Citrus sudachi  such as linalool, myrcene, geraniol, and β-ocimene, the combined fragrance was able to be used to reproduce the aroma of  Citrus sudachi  and had high palatability (2.9 or more in average), as listed in Table 25. In particular, it can be seen that, when the combined fragrance further included 1.5 to 2.7% by weight of γ-terpinene (#BB, #CC, and #DD), the combined fragrance had very high similarity with the aroma of  Citrus sudachi  and very excellent aroma palatability (3.55 or more in average). 
     
       
         
           
               
               
               
             
               
                 TABLE 26 
               
             
            
               
                   
               
               
                   
                 Question 1 (similarity) 
                 Question 2 (palatability) 
               
               
                   
                 Number of combined fragrance of 
                 Number of combined fragrance of 
               
               
                 Test 
                 
                   Fortunella japonica 
                 
                 
                   Fortunella japonica 
                 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 personnel 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
                 # AA 
                 # BB 
                 # CC 
                 # DD 
                 # EE 
                 # FF 
                 # GG 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 1 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 2.0 
               
               
                 2 
                 2.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
               
               
                 3 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 4 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 5 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 6 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 2.0 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
               
               
                 7 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 5.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 3.0 
               
               
                 8 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 9 
                 2.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 2.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 2.0 
               
               
                 10 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
               
               
                 11 
                 2.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
               
               
                 12 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
               
               
                 13 
                 2.0 
                 4.0 
                 4.0 
                 3.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 2.0 
               
               
                 14 
                 3.0 
                 3.0 
                 3.0 
                 5.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 5.0 
                 4.0 
                 4.0 
               
               
                 15 
                 4.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 16 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
               
               
                 17 
                 2.0 
                 3.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 2.0 
                 2.0 
                 3.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 4.0 
               
               
                 18 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 5.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 19 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
                 4.0 
                 4.0 
                 4.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 20 
                 2.0 
                 3.0 
                 4.0 
                 4.0 
                 5.0 
                 4.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 3.0 
                 4.0 
                 3.0 
                 3.0 
               
               
                 Average 
                 2.8 
                 3.3 
                 3.6 
                 3.8 
                 4.1 
                 3.85 
                 3.05 
                 2.9 
                 3.3 
                 3.4 
                 3.65 
                 4.05 
                 3.6 
                 2.9 
               
               
                   
               
            
           
         
       
     
     Finally, in the case of  Fortunella japonica , it can be seen that, when the combined fragrance further included 1.5 to 3.9% by weight of α-farnesene in addition to the main aromatic components of  Citrus sudachi  such as β-ocimene, 6-methyl-5-hepten-2-one, anthranilaldehyde, limonene, and methyl anthranilate, the combined fragrance was able to be used to reproduce the aroma of  Fortunella japonica  and had high palatability (2.9 or more in average), as listed in Table 26. In particular, it can be seen that, when the combined fragrance further included 2.7 to 3.9% by weight of α-farnesene (#DD, #EE, and #FF), the combined fragrance had very high similarity with the aroma of  Fortunella japonica  and very excellent aroma palatability (3.6 or more in average). 
     Meanwhile, it can be seen that, when the jasmone, the β-caryophyllene, the γ-terpinene, and α-farnesene were included at the content less than or greater than a reference range, similarity and palatability of the aroma were reduced. 
     [Preparative Example 1] Preparation of Perfume 
     As described above, the fragrance compositions having similarity with the aroma of  Citrus  unshiu,  Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  were blended to prepare a perfume having compositions as listed in the following Table 27. 
     
       
         
           
               
             
               
                 TABLE 27 
               
               
                   
               
               
                 Perfume including fragrance composition for 
               
               
                 reproducing aroma of  Citrus  flowers 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Combined fragrance for reproducing 
                 15% by weight 
               
               
                   
                 aroma of  Citrus  flowers 
                   
               
               
                   
                 Alcohol 
                 83% by weight 
               
               
                   
                 Water 
                  2% by weight 
               
               
                   
                 Pigment 
                 Proper amount 
               
               
                   
                 Sunscreen 
                 Proper amount 
               
               
                   
               
            
           
         
       
     
     INDUSTRIAL APPLICABILITY 
     The fragrance composition for reproducing the inherent aroma of each of  Citrus unshiu, Citrus natsudaidai, Citrus sudachi , and  Fortunella japonica  according to the present invention can be prepared through blending with a skin base for external use such as perfumes, cosmetics, etc.