BACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography-mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography-olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two 'Clementine' × 'Minneola' and one 'Fortune' × 'Murcott' hybrids with tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A tangerine with 'Valencia' orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity-non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds.
BACKGROUND:Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography-mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography-olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two 'Clementine' × 'Minneola' and one 'Fortune' × 'Murcott' hybrids with tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A tangerine with 'Valencia' orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity-non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds.
Authors: Qibin Yu; Anne Plotto; Elizabeth A Baldwin; Jinhe Bai; Ming Huang; Yuan Yu; Harvinder S Dhaliwal; Frederick G Gmitter Journal: BMC Plant Biol Date: 2015-03-06 Impact factor: 4.215
Authors: Yuan Yu; Jinhe Bai; Chunxian Chen; Anne Plotto; Qibin Yu; Elizabeth A Baldwin; Frederick G Gmitter Journal: BMC Genomics Date: 2017-08-22 Impact factor: 3.969
Authors: Jinhe Bai; Elizabeth A Baldwin; Greg McCollum; Anne Plotto; John A Manthey; Wilbur W Widmer; Gary Luzio; Randall Cameron Journal: Foods Date: 2016-01-04
Authors: Júlia C Kessler; Vanessa A Vieira; Isabel M Martins; Yaidelin A Manrique; Andreia Afonso; Patrícia Ferreira; Filipa Mandim; Isabel C F R Ferreira; Lillian Barros; Alírio E Rodrigues; Madalena M Dias Journal: Molecules Date: 2022-01-21 Impact factor: 4.411