Volatile Composition in Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China

Abstract

This study investigated the composition of volatile compounds in two pummelo cultivars, including ‘Shatian’ and ‘Guanxi’, cultivated in different regions of China with the aim of studying the effect of cultivar and cultivation condition on biosynthesis of volatile compounds in pummelo. Volatile compounds were extracted from pummelo juice using head-space microextraction and then analyzed using gas chromatography coupled with mass spectrometry. Results showed that a total of 49 volatile compounds was detected in the study, including 11 aldehydes, 7 alcohols, 3 ketones, 7 esters, 19 terpenes and 2 other volatiles. The ‘Guanxi’ pummelo cultivar possessed a more complex composition of volatile compounds compared with the ‘Shatian’ cultivar. Meanwhile, the volatile compounds appeared to exhibit a higher concentration in the ‘Guanxi’ cultivar samples than the ‘Shatian’ cultivar. Cluster analysis revealed that the ‘Guanxi’ cultivar samples from the different regions were grouped together, whereas the ‘Shatian’ cultivar samples were assembled. Principal component analysis showed that an obvious separation was observed between the ‘Guanxi’ and ‘Shatian’ cultivar. However, the ‘Shatian-SC15’ was significantly separated from the other ‘Shatian’ cultivar samples. These indicated that cultivar genotype was the primary factor that determined the volatile profile of the pummelo cultivar. Cultivation region might affect the biosynthesis of volatile compounds, resulting in the differentiation of the volatile composition in each pummelo cultivar.

Variation of floral volatiles and fragrance reveals the phylogenetic relationship among nine wild tree peony species

“…It has also been accepted that the accumulation of secondary metabolites in fruits was affected by cultivation region with different climates and environmental features . Similar results were obtained in the research of volatile profile from pummelo cultivars . In general, the volatile variation may result from the genetic variability of species contributing to the selection of particular compounds dictated by the isolation .…”

“…Meanwhile, undecane (−0.948), pentadecane (−0.769), 2‐hexenal (−0.674), and tetradecane (−0.667) showed significant negative correlations with floral attribute. Linalool and linalool oxide have been reported as the floral scents and were regarded as the major volatile compounds providing the featured fragrance to the “Shatian” cultivar of pummelo . Meanwhile, linalool was one of the most important natural spices, which had the effects of insecticide, antibacterial, deodorant, and sedation .…”

COMPARISON OF POMELO (<I>CITRUS MAXIMA</I>) GROWN IN CHINA AND THAILAND

“…Its flavor is sweet with slightly acidic taste containing a high TSS of 10.2%-16.1%, TA of 0.24%-0.45% and ascorbic acid content of 123 mg•(100 mL) −1 . It is a seedy cultivar with about 100 seeds per fruit [17][18][19] (Fig. 1(c)).…”

“…Its profile can be reflected by the study of volatile constituents. Zhang et al [17] analyzed the volatile profile of Chinese pomelo cvs Shatian and Guanxi from different regions using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). They found that cv.…”

Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis

“…Neither of the characteristic volatile organic compounds in sweet orange juice or mandarin juice contained monoterpenoids. Esters have been well-known to be a major aroma contributor to citrus juice [32]. However, in the characteristic VOCs, sweet orange juice contained six esters, which were not contained in the mandarin juice.…”