Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Molecules

Yu Qiao¹  Bi Jun Xie¹  Yan Zhang¹  Yun Zhang¹  Gang Fan¹  Xiao Lin Yao¹ 

[1] id="af1-molecules-13-01333">College of Food Science and Technologhy, Huazhong Agricultural University, Shizhishan Street No. 1, Wuhan, Hubei, 430070, P. R. Chi

关键词: Aroma;    GC-MS;    GC-O;    Jinchen;    fruit juice;    peel oil;   

DOI  :  10.3390/molecules13061333

来源: mdpi

【 摘 要 】

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.

【 授权许可】

CC BY   
© 2008 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.