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J Agric Food Chem

Title:		"Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis"
Author(s):		Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China"
Journal Title:		J Agric Food Chem
Year:		2017
Volume:		20170918
Issue:		38
Page Number:		8392 - 8401
DOI:		10.1021/acs.jafc.7b02703
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa, Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 47 volatile compounds were identified by GC-MS. Partial least-squares regression was used to process the mean scores from sensory evaluation by panelists of volatile compounds and samples. The sample PG was associated with 'fruity', 'floral', and 'sweet' notes, while MS was correlated with 'green' and 'peely' notes. In addition, 36 aroma-active compounds, including esters, alcohols, aldehydes, ketones, and monoterpenes, were detected by GC-O. According to the quantitative results, 29 aroma compounds were important, which indicated that their odor activity values (OAVs) were >/=1. On the basis of the GC-O results and OAVs of these volatile compounds, 22 odor-active compounds were mixed to simulate successfully the overall aroma of PG mandarin juice. Furthermore, omission experiments confirmed that nonanal, hexanal, linalool, and (R)-(+)-limonene were the key odorants for the overall aroma of PG juice sample and that beta-ionone, decanal, gamma-terpinene, and methyl butyrate were also important odor-active compounds"
Keywords:		Citrus sinensis/*chemistry/classification Female Flavoring Agents/chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Olfactometry Smell Taste Volatile Organic Compounds/*chemistry Gc-ms Gc-o Oav Plsr aroma recomb;
Notes:		"MedlineXiao, Zuobing Wu, Quyang Niu, Yunwei Wu, Minling Zhu, Jiancai Zhou, Xuan Chen, Xiaomei Wang, Hongling Li, Jing Kong, Jiali eng 2017/09/09 J Agric Food Chem. 2017 Sep 27; 65(38):8392-8401. doi: 10.1021/acs.jafc.7b02703. Epub 2017 Sep 18"