Bulky hard peel of Citrus natsudaidai is discarded and not utilized enough in Japan. In this study, the nutritional composition and volatile components of three cultivars of C. natsudaidai peel were determined. Considering the proximate composition and minerals, C. natsudaidai peels showed good carbohydrate and potassium content. The peel color varied probably due to the difference of cultivars. C. natsudaidai peels were extracted and analyzed for free amino acids and for fatty acids and volatile compounds. The amount of free amino acids in the extracts was not enough to affect the taste of extracts. The proportion of individual fatty acid was not comparable to other plant oils, however, typical aroma compounds with citrusy smell were identified. C. natsudaidai extracts could contribute for the utilization as flavoring additives without affecting taste.

大件硬皮柑橘natsudaidai被丢弃，在日本没有使用足够。在这项研究中，测定了三个夏代代果皮的营养成分和挥发性成分。考虑到最接近的成分和矿物质，C。natsudaidai果皮显示出良好的碳水化合物和钾含量。果皮颜色变化可能是由于品种的不同。夏代提取果皮并分析游离氨基酸，脂肪酸和挥发性化合物。提取物中的游离氨基酸数量不足以影响提取物的味道。单个脂肪酸的比例无法与其他植物油相提并论，但是，已鉴定出具有柑橘气味的典型香气化合物。夏枯草C. natsudaidai提取物可以用作调味添加剂，而不会影响口味。