Identification of volatile compounds in juniper berry essential oil that enhance juiciness of lemon

Taking inspiration from food pairings and identifying the compounds that contribute to their flavor synergy is an effective approach to developing new flavorings. We focused on the widely recognized compatibility between juniper berries and citrus fruits, as exemplified by the classic gin and tonic cocktail. In this study, we evaluated the effects of compounds contained in juniper berry essential oil on the aroma and taste of lemon by using our proprietary analysis technology "TASTING-GC".
As a result, we identified limona ketone and ethyl 5-norbornene-2-carboxylate as the compounds enhancing juiciness of lemon.

The research was presented at the 72nd Annual Meeting of the Japanese Society for Food Science and Technology in 2025.