Characteristics of regional biomass and its use: Logging residue, citrus pomace, coffee grounds and tea grounds

Various types of biomass, such as food waste and logging residue, are found in each region. It is desirable to make the best possible use of these types of regional biomass on the local basis, taking their respective properties and characteristics into consideration. In this report, we will discuss the characteristics of the main biomass species grown in Shizuoka Prefecture, and their usage. The following examples are considered : 1) Extraction of essential oils from sugi (Cryptomeria japonica) wood and the pericarp of the locally grown citrus variety, daidai (Citrus aurantium), as well as the analysis of their odors. 2) Characteristics of coffee grounds and tea grounds produced in large quantities during beverage manufacture, as well as their valuable components and usage. An aromatic essential oil could be extracted from sugi wood using supercritical CO2 , Odor analysis demonstrated that cis-calamenene contained in this essential oil is one of the characteristic aroma components of sugi wood. Also, extraction at pressures of 200kgf/cm2 or higher generated an essential oil containing a large amount of ferruginol -a highly antibacterial substance. Steam distillation of daidai pericarp under reduced pressure produced an essential oil with a high proportion of aroma-active components.