Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

Abstract

The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons) had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

“…One of the key and specific characteristics of citrus fruit quality is the aroma of both the edible juice and the peel, which is not always edible but has a fantastic aroma. Furthermore, the aroma of citrus juices is a complex combination of several aromatic compounds, including esters, aldehydes, alcohols, ketones, and hydrocarbons [5]. There are many flavorings of commercial value which belong to the Citrus genus and there has been extensively researched to determine their 2 Journal of Food Quality aroma-active compounds and to develop methods to evaluate product quality [6].…”

Characterization and classification of pequi trees (Caryocar brasiliense Camb.) based on the profile of volatile constituents using headspace solid-phase microextraction - gas chromatography - mass spectrometry and multivariate analysis

“…The second characteristics of the volatiles of peaches and nectarines by HS-SPME-GC-MS, and the results indicated that the composition and concentration of volatiles depended on the genotypic background and germplasm origin. The volatile composition of fruits from four Citrus varieties involving four different species was studied by González-Mas et al (2011). Their findings supported the conclusion that the volatile profile was able to differentiate among all the varieties and revealed complex interactions between them, including the participation in the same biosynthetic pathway.…”

“…This statistical analysis has been applied to the characterization of apricots (SOLIS-SOLIS et al, 2007), white grapes (ROCHA et al, 2007), peaches and nectarines (WANG et al, 2009), and citrus fruits (GONZÁLEZ-MAS et al, 2011).…”

Juice Analysis in Citrus: Latest Developments

“…Moreover, the presence of terpenes, also in trace amount, represents a diagnostic tool for detection of Citrus juice contamination by rind oil (Högnadóttir and Rouseff 2003 ;Smadja et al 2005 ) . HS-SPME-GC-MS volatile pro fi ling platforms, among GC separation techniques, show promising application as a roadmap for future breeding or biotechnological applications as reported by González-Mas et al ( 2011 ) . This technique is capable to aid in selecting new varieties with better aroma, to monitor industrial processes, and to study the biosynthetic pathways leading to the production of volatiles in Citrus , basing on cluster and correlation analyses on more than 100 compounds.…”