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Food Chem

Title:		"Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel"
Author(s):		Cheong MW; Chong ZS; Liu SQ; Zhou W; Curran P; Bin Y;
Address:		"Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117543, Singapore"
Journal Title:		Food Chem
Year:		2012
Volume:		20120307
Issue:		2
Page Number:		686 - 695
DOI:		10.1016/j.foodchem.2012.02.162
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile compounds in the peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam were extracted with dichloromethane and hexane, and then analysed by gas chromatography-mass spectroscopy/flame ionisation detector. Seventy-nine compounds representing >98% of the volatiles were identified. Across the three geographical sources, a relatively small proportion of potent oxygenated compounds was significantly different, exemplified by the highest amount of methyl N-methylanthranilate in Malaysian calamansi peel. Principal component analysis and canonical discriminant analysis were applied to interpret the complex volatile compounds in the calamansi peel extracts, and to verify the discrimination among the different origins. In addition, four common hydroxycinnamic acids (caffeic, p-coumaric, ferulic and sinapic acids) were determined in the methanolic extracts of calamansi peel using ultra-fast liquid chromatography coupled to photodiode array detector. The Philippines calamansi peel contained the highest amount of total phenolic acids. In addition, p-Coumaric acid was the dominant free phenolic acids, whereas ferulic acid was the main bound phenolic acid"
Keywords:		Citrus/*chemistry Female Fruit/*chemistry Gas Chromatography-Mass Spectrometry Humans Hydroxybenzoates/*analysis Male Plant Extracts/*analysis Taste Volatile Organic Compounds/*analysis;
Notes:		"MedlineCheong, Mun Wai Chong, Zhi Soon Liu, Shao Quan Zhou, Weibiao Curran, Philip Bin Yu eng Research Support, Non-U.S. Gov't England 2012/10/31 Food Chem. 2012 Sep 15; 134(2):686-95. doi: 10.1016/j.foodchem.2012.02.162. Epub 2012 Mar 7"