The general and volatile properties and the quality of two newly selected Satsuma clones (11/1 İzmir and 30/ İzmir) grown under Mediterranean ecological conditions

Abstract

The general and volatile properties, and the quality of two new Satsuma clones-11/1 İzmir and 30/İzmir-selected under a Citrus Bud Wood Selection Program, were compared with Dwari Satsuma samples grown under Adana ecological conditions. Gas chromatography, mass spectrometry, flame ionization detection (GC/MS/FOD) analysis was used in the identification and quantification of the aromatic compounds, and a sensory profile analysis was performed to complete the general understanding using chemical analysis. The general analysis showed that the clone samples have higher yields, are more intense in skin color and more acidic; however, the total soluble solids and total sugar amount are lower than the Dwari Satsuma samples. The terpenes are the major aromatic compound class. Along with other terpenes, there were significant amounts of dl-limonene followed by γ-terpinene, β-elemene, linalool and α-terpineol. The sensory analysis showed that the Dwari Satsuma samples are sweeter and riper, with a better floral, spicy-citrus flavor than both clones. Both clones had a lower "Dverall liking" rating than the Dwari Satsuma samples.

Effects of harvest time, fruit size and cultivar on the bulk optical properties of Satsuma mandarin

“…is one of the most popular citrus cultivars and is widely grown in the main citrus production regions, because it combines easy peeling with the absence of seeds and a high nutritional value (Tietel et al, 2010;Tao et al, 2012). Satsuma mandarin is mainly consumed fresh (Ozkaya et al, 2019). With the increasing demand for high quality fruit, industries are in urgent need of efficient and non-destructive techniques for fruit quality evaluation on the sorting lines.…”

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus‐based food

“…For instance, Shui et al quantified in sweet orange juices 24 mg kg −1 limonene, 1.4 mg kg −1 myrcene, 0.06 mg kg −1 γ-terpinene, 0.20 mg kg −1 linalool and 0.02 mg kg −1 caryophyllene; 17 Özkaya et al quantified in satsuma mandarin 0.07 mg kg −1 caryophyllene, 0.12 mg kg −1 terpinen-4-ol and 3.8 mg kg −1 ⊍-terpineol. 23 The major part of our juice was represented by clementine juice (Citrus clementina Hort. ex Tan.…”