Drying Effects on The Volatile Compounds of Kumquat, Limequat and Mexican Lime Fruits

Citrus fruits are cultivated and used as fresh fruits or for the production of juices Worldwide. These fruits are of great interest as raw materials for pharmaceutical, cosmetics and food industries due to their aromatic properties. Residues of the production of citrus juice, such as peels, membranes and seeds, possess a large variety of phytochemicals. In this study, it was aimed to prepare whole fruit powders of kumquat, limequat (a bigeneric hybrid) and Mexican lime excluding the seeds. The volatile compound profiles were determined by microdistillation. The cultivated mature fruits were harvested from Adana, Turkey in December 2017. Heat-treated or fresh mature fruits were freeze-dried. Then, each sample was pulverized in a blender and passed through a 100 mu sieve to obtain powders. Each sample was subjected to microdistillations. The volatile compounds were analyzed using GC-FID and GC-MS, simultaneously. Limonene was found to be the major component in all the samples.