Diversity among mandarin varieties and natural sub‐groups in aroma volatiles compositions

Abstract

Although we found wide differences in aroma-volatiles compositions among varieties belonging to different natural sub-groups, we detected only minor differences among varieties within any natural sub-group. These findings suggest that selecting appropriate parents would enable manipulation of aroma-volatile compositions in future mandarin breeding programmes.

Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes

“…It was previously observed that mandarin hybrids with a sweet orange genetic background produced more esters and sesquiterpenes, as well as overall aroma volatiles . The present study is in agreement with these conclusions.…”

“…In previous studies, the Mediterranean ‘Willowleaf’ mandarins produced a relatively low level of limonene and a high level of γ ‐terpinene, whereas ‘Commune’ Clementines had a relatively high level of limonene and a low level of γ ‐terpinene . These observations were supported by a subsequent study reporting that most tangors, tangelos and ‘King’ mandarin also contained relatively low levels of γ ‐terpinene . Our present findings suggest the same conclusion (see Supporting information, Table S6).…”

“…Previous studies reported that PCA based on the aroma volatile profiles was able to effectively distinguish mandarin and orange juice samples, and the experiment performed by Goldenberg et al . supported this conclusion and further found that both PCA and HCA, based on aroma volatile levels, were able to distinguish mandarin varieties and natural sub‐groups.…”

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

“…This finding could be useful for apricot geneticists trying to breed new varieties with high antioxidant capacities. Our study also demonstrated that PCA performed on phenolic compounds and antioxidant capacities could be applied to distinguish different apricot varieties and serve as a crucial tool for studying the phenolic compositions among apricot varieties (Goldenberg et al ., ).…”

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

“…When fresh fruit is discussed, it is generally accepted that appealing fruit is of attractive size, shape, color and free from blemishes (Putnik and others ). The perceived flavor of mandarins derives from combinations of sensations of taste, aroma and mouth‐feel (Goldenberg and others ). Mediterranean climate and soil will yield mandarins of yellowish‐red color in both peel and segments.…”