« Previous AbstractEffect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers    Next AbstractMotion of discrete solitons assisted by nonlinearity management »

Food Chem

Title:		Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges
Author(s):		Cuevas FJ; Moreno-Rojas JM; Ruiz-Moreno MJ;
Address:		"Technology, Postharvest and Food Industries Area, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Avda, Menendez Pidal, s/n., 14071 Cordoba, Andalucia, Spain. Technology, Postharvest and Food Industries Area, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Avda, Menendez Pidal, s/n., 14071 Cordoba, Andalucia, Spain. Electronic address: josem.moreno.rojas@juntadeandalucia.es. Technology, Postharvest and Food Industries Area, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Avda, Menendez Pidal, s/n., 14071 Cordoba, Andalucia, Spain. Electronic address: mariaj.ruiz.moreno@juntadeandalucia.es"
Journal Title:		Food Chem
Year:		2017
Volume:		20161130
Issue:
Page Number:		1930 - 1938
DOI:		10.1016/j.foodchem.2016.11.156
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A targeted approach using HS-SPME-GC-MS was performed to compare flavour compounds of 'Navelina' and 'Salustiana' orange cultivars from organic and conventional management systems. Both varieties of conventional oranges showed higher content of ester compounds. On the other hand, higher content of some compounds related with the geranyl-diphosphate pathway (neryl and geranyl acetates) and some terpenoids were found in the organic samples. Furthermore, the partial least square discriminant analysis (PLS-DA) achieved an effective classification for oranges based on the farming system using their volatile profiles (90 and 100% correct classification). To our knowledge, it is the first time that a comparative study dealing with farming systems and orange aroma profile has been performed. These new insights, taking into account local databases, cultivars and advanced analytical tools, highlight the potential of volatile composition for organic orange discrimination"
Keywords:		Citrus sinensis/*chemistry Gas Chromatography-Mass Spectrometry/*methods Solid Phase Microextraction/*methods Taste Volatile Organic Compounds/*analysis Citrus sinensis Hs-spme-gc-ms Organic farming Pls-da Volatile compounds;
Notes:		"MedlineCuevas, Francisco Julian Moreno-Rojas, Jose Manuel Ruiz-Moreno, Maria Jose eng England 2016/12/17 Food Chem. 2017 Apr 15; 221:1930-1938. doi: 10.1016/j.foodchem.2016.11.156. Epub 2016 Nov 30"