Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

Abstract

Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS

“…Violet/woody/fruity odors were lower in GCDG than in LYJG because the total MF values of trans-β-ionone, α-ionone, and hexyl butanoate were low. Considering that the characteristic plant aroma should arise from a mixture of several aroma-active compounds (Liu et al, 2012), the less elegant and sweet aroma impression of GCDG might be due to the total MF values of aroma-active compounds which contributed to herbal and violet/ woody/fruity odors. Linalool and its oxides had not only high content, but also high MF values in GCDG.…”

Chemotaxonomic Study of Citrus, Poncirus and Fortunella Genotypes Based on Peel Oil Volatile Compounds - Deciphering the Genetic Origin of Mangshanyegan (Citrus nobilis Lauriro)

“…The sample preparation and the volatile extraction by solvent MTBE were conducted according to Liu et al [5]. Three independent biological replicates were prepared.…”

“…Just like in other genotypes of Citrus and its relatives, monoterpenoids and sesquiterpenoids play dominant roles in the volatile profile of Mangshanyegan peel oil. Additionally, acids, alcohols, aldehydes, esters, an alkane, an indole, and a diterpene were all identified [5]. Thus, Mangshanyegan is not only a promising and precious resource for the essential oil industry, but also a desirable object for researches regarding mechanisms of aroma production.…”

Investigation of Sunlight-Induced Deterioration of Aroma of Pummelo (Citrus maxima) Essential Oil

“…These chemicals contributed to the majority of the total OAVs of the EOs, which was consistent with previous studies that D-limonene, β-myrcene, linalool, octanal, citronellal, nonanal, linalool oxide, and nootkatone were the major contributors to the aroma of citrus oils. 12,17,33 Studies have shown that an overall aromatic profile could be significantly changed by some changes of volatiles in small concentrations but with very low odor thresholds. 17,39 For instance, many oxygenated compounds have been recognized with high OAVs that may have significant impacts on overall flavors.…”

“…17,39 For instance, many oxygenated compounds have been recognized with high OAVs that may have significant impacts on overall flavors. 9,12 To explore the potent volatiles responsible for the aroma changes, the EOs were further compared by the OAVs of their inherent volatiles by cluster analysis, which showed the existence of five principal clusters according to the OAV changes (Table 4 and Figure 3). Cluster 1 represented the volatiles that did not exist in the fresh EO (sample 1) but had been generated with significantly high OAVs in the sunlightexposed EOs (samples 2 and 3) and heated EOs (sample 5), which contributed to the oily and ripened notes.…”