Ichang lemon is a citrus fruit whose
rind gives off a delicious
and much appreciated fragrance and flavor. The volatile components
of the fruit peel of Ichang lemon were investigated by GC-MS and GC-O
(AEDA method). Simultaneously, its genetic origin was identified by
using diagnostic SNP markers specific to ancestral species and multiallelic
SSR and InDel markers. Ichang lemon combines three ancestral genomes
(Citrus maxima, Citrus
ichangensis, and Citrus reticulata) and may be a pummelo × Yuzu hybrid. Although the major compounds
of the Ichang lemon aromatic profile were present in Citrus junos, a few pummelo-specific compounds were
also detected, such as indole and nootkatone, in agreement with its
maternal lineage. 3-Methyl-3-sulfanylbutyl acetate, reported to occur
in passion fruit and brewed coffee, was identified by GC-MS, GC-QTOF-MS,
and GC-FTIR for the first time in citrus. This odor-active compound
has a sulfurous, tropical fruity, green note.
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