« Previous AbstractDetermination of microbial volatile organic compounds from Staphylococcus pasteuri against Tuber borchii using solid-phase microextraction and gas chromatography/ion trap mass spectrometry    Next AbstractAnalytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins »

Nat Prod Commun

Title:		"Characterization and comparison of volatile constituents of juice and peel from clementine, mandarin and their hybrids"
Author(s):		Barboni T; Paolini J; Tomi P; Luro F; Muselli A; Costa J;
Address:		"Universite de Corse, CNRS-UMR 6134, Laboratoire de Chimie des Produits Naturels, BP 52, 20250 Corti, France. barboni@univ-corse.fr"
Journal Title:		Nat Prod Commun
Year:		2011
Volume:		6
Issue:		10
Page Number:		1495 - 1498
DOI:
ISSN/ISBN:		1934-578X (Print) 1555-9475 (Linking)
Abstract:		"The volatile compositions of juice and peel of clementine (Citrus reticulata x Citrus sinensis var. Commune), mandarin (Citrus reticulata Blanco var. Willow Leaf) and their hybrids were analyzed by headspace solid-phase extraction (HS-SPME) coupled with gas chromatography and either a flame ionization detector (FID) or a mass spectrometer (MS). The major compounds of the volatile fractions of clementine and mandarin were limonene and limonene/gamma-terpinene, respectively. The volatile compositions of juice and peel of the same fruit showed qualitative and quantitative differences. The data analysis established the existence of three main groups based on volatile compounds that correlated with sample genotypes (clementine and mandarin) and fruit samples (peel and juice)"
Keywords:		"Citrus/*chemistry/*genetics Fruit/*chemistry *Hybridization, Genetic Phylogeny Volatile Organic Compounds/*chemistry;"
Notes:		"MedlineBarboni, Toussaint Paolini, Julien Tomi, Pierre Luro, Fancois Muselli, Alain Costa, Jean eng Research Support, Non-U.S. Gov't 2011/12/15 Nat Prod Commun. 2011 Oct; 6(10):1495-8"