Study of the effect of the hybridisation process on the content of terpenes in oroblanco fruit (Citrus paradisi x Citrus grandis)

Fruit hybridization is a process that has been used for many years and results in formation of fruits with new organoleptic and health-promoting properties. The purpose of hybridization is also to improve the fruit's functional properties. The paper presents the comparison of the content of terpenes of hybrid fruit namely oroblanco and its parent fruits, grapefruit and pummelo. By the use of two-dimensional gas chromatography coupled with mass spectrometry it was possible to determine the most abundant terpenes in the volatile fraction of sweetie, grapefruit, and pummelo. A-terpineol and limonene were selected as main terpenes compounds determined in the headspace of sweetie and grapefruit. In the case of pummelo, it was possible to determine only one chemical compound, namely limonene.