期刊
ACTA ALIMENTARIA
卷 41, 期 1, 页码 131-139出版社
AKADEMIAI KIADO RT
DOI: 10.1556/AAlim.41.2012.1.15
关键词
mandarin peel; volatiles of mandarin peel; aroma profile of mandarin peel
资金
- E.U.
- Turkmenoglu Ltd. Company
The aroma impact compounds in peels of major mandarin varieties namely Satsuma (Citrus unshi), Bodrum (Citrus deliciosa), and Clementine (Citrus reticulata) from the Aegean region of Turkey were analysed by using a headspace/GC/MS technique, the sensory evaluation was performed by quantitative descriptive analysis. The major volatiles detected in mandarin peels were: limonene (79.96%), gamma-terpinene (7.84%), beta-myrcene (3.61%), alpha-pinene (1.68%) (Satsuma); limonene (64.19%), gamma-terpinene (14.62%), alpha-pinene (6.49%), beta-pinene (3.99%), beta-myrcene 3.88%), alpha-thujene (2.54%) (Bodrum); limonene (85.87%), beta-myrcene (4.54%), gamma-terpinene (4.04%), alpha-pinene (1.49%), octanal (1.02%) (Clementine). The results of sensory analysis demonstrated the following aroma descriptors for each mandarin type; bitter orange, leaf, floral, woody, lemon, alcohol, medicinal (Satsuma); floral, bitter orange, lemon, leaf, woody (Bodrum); bitter orange, lemon, floral, woody, leaf, alcohol, medicinal (Clementine).
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