Flavor characterization of three mandarin cultivars (Satsuma, Bodrum, Clemantine) by using GC/MS and flavor profile analysis techniques
Makaleler > Tam Makale · 2005
Yazarlar: Yeşim ELMACI, T ALTUG
JOURNAL OF FOOD QUALITY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2005, cilt 28, ss 163-170
DOI: 10.1111/j.1745-4557.2005.00009.x
Özet
The flavor characteristics of three mandarin cultivars: Satsuma (Citrus unshi), Bodrum (Citrus deliciosa) and Clemantine (Citrus reticulata) from the Aegean region of Turkey and changes throughout storage were investigated by using GC/MS and descriptive flavor profile analysis techniques. The key aroma impact compounds were detected as limonene, gamma-terpinene, p-cymene, myrcene, alpha-pinene, beta-pinene and alpha-terpinolene in all samples. Limonene and gamma-terpinene accounted for approximately 88% in all three cultivars. An off-flavor character was developed during storage by increase of limonene and decrease of gamma-terpinene percentages. Flavor of mandarins consisted of sweet, sour, floral, lemon, orange and cellulose characters. Dimethyl anthranilate, which was found to be specific to Clemantine mandarins, contributed to the floral orange blossom character.