Sensory characteristics, colorimetric value and volatile components of shiikuwasha (Citrus depressa Hayata) juice and adulterated model juice using calamondin (Citrus madurensis LOUR.) juice were investigated. (1) A triangle test detected adulterated model juice ranging from 0% to 50%. The results of Scheffe's paired comparison test (Ura variation) suggested that the color and flavor of juice were used to differentiate the shiikuwasha juice from the adulterated model juices. (2) Color parameters (L*, a* and b*) were detected by a tristimulus reflectance colorimeter, and significant color differences (p < 0.05) were observed between shiikuwasha juice and other model juices. The results of (1) and (2) suggested consumers are able to identify pure shiikuwasha juice personally. (3) Volatile components were measured and identified by GC/MS; gamma-terpinene and linalool were new and useful chemical markers for detecting small amounts of shiikuwasha juice mixed with calamondin juice.
