MANDARIN PEEL AROMA: ESTIMATION BY USING HEADSPACE/GC/MS AND DESCRIPTIVE ANALYSIS TECHNIQUES


Elmacı Y. , Onogur T. A.

ACTA ALIMENTARIA, vol.41, pp.131-139, 2012 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41
  • Publication Date: 2012
  • Doi Number: 10.1556/aalim.41.2012.1.15
  • Title of Journal : ACTA ALIMENTARIA
  • Page Numbers: pp.131-139

Abstract

The aroma impact compounds in peels of major mandarin varieties namely Satsuma (Citrus unshi), Bodrum (Citrus deliciosa), and Clementine (Citrus reticulata) from the Aegean region of Turkey were analysed by using a headspace/GC/MS technique, the sensory evaluation was performed by quantitative descriptive analysis. The major volatiles detected in mandarin peels were: limonene (79.96%), gamma-terpinene (7.84%), beta-myrcene (3.61%), alpha-pinene (1.68%) (Satsuma); limonene (64.19%), gamma-terpinene (14.62%), alpha-pinene (6.49%), beta-pinene (3.99%), beta-myrcene 3.88%), alpha-thujene (2.54%) (Bodrum); limonene (85.87%), beta-myrcene (4.54%), gamma-terpinene (4.04%), alpha-pinene (1.49%), octanal (1.02%) (Clementine). The results of sensory analysis demonstrated the following aroma descriptors for each mandarin type; bitter orange, leaf, floral, woody, lemon, alcohol, medicinal (Satsuma); floral, bitter orange, lemon, leaf, woody (Bodrum); bitter orange, lemon, floral, woody, leaf, alcohol, medicinal (Clementine).