Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques
Makaleler > Tam Makale · 2012
Yazarlar: Yeşim ELMACI, T. Onoğur
Acta Alimentaria, Uluslararası, Wos, 2012, cilt 41, ss 131-139
DOI: 10.1556/aalim.41.2012.1.15
Özet
The aroma impact compounds in peels of major mandarin varieties namely Satsuma (Citrus unshi), Bodrum (Citrus deliciosa), and Clementine (Citrus reticulata) from the Aegean region of Turkey were analysed by using a headspace/GC/MS technique, the sensory evaluation was performed by quantitative descriptive analysis. The major volatiles detected in mandarin peels were: limonene (79.96%), γ-terpinene (7.84%), β-myrcene (3.61%), α-pinene (1.68%) (Satsuma); limonene (64.19%), γ-terpinene (14.62%), α-pinene (6.49%), β-pinene (3.99%), β-myrcene 3.88%), α-thujene (2.54%) (Bodrum); limonene (85.87%), β-myrcene (4.54%), γ-terpinene (4.04%), α-pinene (1.49%), octanal (1.02%) (Clementine). The results of sensory analysis demonstrated the following aroma descriptors for each mandarin type; bitter orange, leaf, floral, woody, lemon, alcohol, medicinal (Satsuma); floral, bitter orange, lemon, leaf, woody (Bodrum); bitter orange, lemon, floral, woody, leaf, alcohol, medicinal (Clementine).