"Characteristic Odor Components of Satsuma" announced
at the 57th Annual Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics.

This study identified the characteristic odor components responsible for the uniquely sweet smell of satsuma, using AEDA and our proprietary AROMATCH® evaluation technology. A particularly intriguing result was that among these components, methyl salicylate, 1-p-menthen-9-yl acetate and 1-p-menthen-9-ol showed enhancing effects within satsuma ambient odor even while below the AEDA threshold value.

Furthermore, these research results were presented orally at the 57th Annual Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2013) under the title "Characteristic Aroma Components of Satsuma."

See here for details: Characteristic Odor Components of Satsuma.pdf