Ōgonkan
The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.The variety has long been known in Kagoshima Prefecture as Ki-mikan (黄蜜柑, "yellow mikan") but, precise origins are unknown.[citation needed] Anecdotally in this Hioki area, the variety is said to have been either introduced by the Jesuit Francisco de Xavier, or brought back from the Korean Peninsula during Hideyoshi's invasions of Korea in the late 16th century.[4] The rind's cold-pressed oil has been studied for fragrance factors, and was found to contain limonene (roughly 80%), followed by the monoterpene Gamma-terpinene (10%), trans beta-farnesene, and myrcene,[7] showing similarity to Hyuganatsu's peel profile, though with quantitative differences in concentrations.[7] According to government (MAFF) statistics for FY2010, crop yield of the Ōgonkan totaled 137.3 t (metric tons) in all of Japan, with 108.2 t shipped to market, none of it classed as processed goods (i.e., juices, etc.)