Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

被引：111

作者：

Carmen Gonzalez-Mas, M. ^{[1
]}

Luis Rambla, Jose ^{[2
]}

Carmen Alamar, M. ^{[3
]}

Gutierrez, Abelardo ^{[3
]}

Granell, Antonio ^{[2
]}

机构：

[1] IVIA, Ctr Citricultura, Valencia, Spain

[2] CSIC Univ Politecn Valencia, IBMCP, Valencia, Spain

[3] IVIA, Ctr AgroIngn, Valencia, Spain

来源：

PLOS ONE | 2011年 / 6卷 / 07期

关键词：

SOLID-PHASE MICROEXTRACTION; HAND-SQUEEZED JUICES; KEY AROMA COMPONENTS; GRAPEFRUIT JUICE; QUANTITATIVE-DETERMINATION; FLAVOR COMPONENTS; STATIC HEADSPACE; ACTIVE COMPOUNDS; ORANGE JUICES; PEEL OIL;

D O I：

10.1371/journal.pone.0022016

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

070301 [无机化学]; 070403 [天体物理学]; 070507 [自然资源与国土空间规划学]; 090105 [作物生产系统与生态工程];

摘要：

The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons) had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.

引用

页数：11

共 37 条

[1]

Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties [J].