Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

Cuevas, Francisco Julián; Moreno-Rojas, José Manuel; Ruiz‐Moreno, María José

doi:10.1016/j.foodchem.2016.11.156

Cited by 59 publications

(38 citation statements)

References 33 publications

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“…Two important monoterpene aldehydes, neral and geranial, which had a higher concentration, were detected in the peel of ‘Eureka’ lemons. Neral and geranical are derived from carotenoids . With lemon, citrus and green sensory properties had low threshold values and were significant contributors to lemon aroma .…”

Section: Resultsmentioning

confidence: 99%

“…The highest OAV for geranical was found in the Tongnan production area (11266), while the lowest one in was in the Wanzhou production area (8433). Monoterpene alcohols played a significant role in the odor activity of citrus fruits . They included linalool, (−)‐4‐terpineol, α ‐terpineol, geraniol, borneol, and eucalyptol.…”

Section: Resultsmentioning

confidence: 99%

“…Neral and geranical are derived from carotenoids. 24 With lemon, citrus and green sensory properties had low threshold values and were significant contributors to lemon aroma. 27,28 Neral, with the highest OAV (10845), was found in the Wanzhou production area, but it was the lowest in the Tongnan production area (5647).…”

Section: Vocs In the Peel Of 'Eureka' Lemon And 'Huapi' Kumquatmentioning

confidence: 99%

“…In Huapi kumquat, higher OAV of (E)-2-hexenal was presented in Rongan production area, and (E)-2-hexenal was responsible for green and grassy notes. Three important carotenoid-derived of VOCs, 24 octyl acetate, nerol acetate and geraniol acetate, were all related with geranyl-diphosphate pathway, 24 which were important contributors to overall aroma of citrus fruits. 25 The OAVs of geraniol acetate in Huapi kumquat peels of Suichuan and Rongan production areas were higher than that of Youxi production area.…”

Section: Vocs In the Peel Of 'Eureka' Lemon And 'Huapi' Kumquatmentioning

confidence: 99%

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Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models

et al. 2019

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BACKGROUND Aroma is one of the most important aspects of fruit quality and can reflect the characteristics of different fruits. Aroma‐active compounds can usefully be employed to trace the production areas of two citrus cultivars (‘Eureka’ lemon and ‘Huapi’ kumquat) and to evaluate their aroma quality. RESULTS ‘Huapi’ kumquat peel displayed higher monoterpene and sesquiterpene compound content, whereas ‘Eureka’ lemon peel exhibited higher monoterpene and monoterpene aldehyde compound content. ‘Eureka’ lemon peel (‘Wanzhou’ cultivar) had higher nerol acetate and geraniol acetate compound content. Kumquat peel (‘Suichuan’ and ‘Rongan’ cultivars) had higher sesquiterpene content. In addition, 30 and 31 aroma‐active compounds were observed in kumquat and lemon, respectively, based on their odor activity values. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) results indicated that classification for production areas based on aroma‐active compounds was useful. The selected aroma‐active compounds have been checked as aroma quality parameters that could be used with multivariate analysis to establish a model of aroma quality evaluation. Higher aroma quality values from kumquat and lemon were collected from Rongan and Wanzhou cultivars, respectively. CONCLUSION Aroma‐active compounds can be used to discriminate production areas using multivariate statistics. An objective method was established to evaluate the aroma quality of citrus fruits. ‘Huapi’ kumquat and ‘Eureka’ lemon, which had the highest aroma quality, was harvested from the Rongan and Wanzhou production areas. This was the first time that the aroma quality of citrus fruits was evaluated using multivariate analysis. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Vocs In the Peel Of 'Eureka' Lemon And 'Huapi' Kumquatmentioning

confidence: 99%

Section: Vocs In the Peel Of 'Eureka' Lemon And 'Huapi' Kumquatmentioning

confidence: 99%

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Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models

et al. 2019

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“…The most abundant alcohols were found in PH samples (43.82%), followed by RY samples (41.26%), SH samples (26.13%), NH samples (12.47%), FD samples (5.05%), and MJ samples (3.11%). Hexan-1-ol (C2) was the most important one among this class, occupying a large proportion and presenting in all the samples in, which was also identified in the orange cultivars of "Navelina" and "Salustiana" from Spain [29].…”

Section: Characterization Of Volatile Compoundsmentioning

confidence: 91%

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Gao¹,

Gosavi²,

Pang³

et al. 2018

JFNR

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To differentiate different kinds of pink pomelos, which came from the main producing area of pink pomelo varieties in China, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatographymass spectrometry and olfactometry (GC-MS-O) was used to determinate and characterize volatile profiles of different varieties. Olefins, alcohols, ketones represented the most abundant volatile compounds in all varieties of pink pomelo juices. There are 38 aroma-active compounds perceived by the trained panel of judges by using detection frequency analysis method (DFA). Principal components analysis (PCA) combining GC-MS analysis was applied and successfully distinguished six varieties of pink pomelo juices from four different geographical regions of China, which is in accordance with their vegetal sampling location. Further, partial least squares-discriminant analysis (PLS-DA) indicated that this model is good in correlating citrus odor. Decanal, hexan-1-ol, γ-selinene could be identified as the main characteristics to distinguish different varieties.

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Development of an Optimized Method to Obtain a Limonene‐Rich Concentrate from the Discarded Lemon Peels

Balci-Torun

Toprakçı

Deniz

et al. 2023

Chemistry & Biodiversity

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In this study, lemon peels were used as volatile component source. Automatic solvent extraction has been used for the recovery of limonene rich citrus volatile extract for the first time. The process parameters (amount of raw material, immersion time and washing time) were analyzed to optimize the process by means of Box‐Behnken design via response surface methodology. The optimum conditions were achieved by ~10 g fresh lemon peel, and ~15 min immersion time and ~13 min washing time. The difference between the actual (89.37 mg/g limonene) and predicted (90.85 mg/g limonene) results was satisfactory (<2 %). α‐Terpinene, β‐pinene, citral, ɣ‐terpinene and linalool were determined as other major volatiles in the peel extract. FT‐IR and 1H‐ and 13C‐NMR spectroscopies were applied to verify the identified volatile compounds.

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Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

Cited by 59 publications

References 33 publications

Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models

Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Development of an Optimized Method to Obtain a Limonene‐Rich Concentrate from the Discarded Lemon Peels

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