FLAVOR CHARACTERIZATION OF THREE MANDARIN CULTIVARS (SATSUMA, BODRUM, CLEMANTINE) BY USING GC/MS AND FLAVOR PROFILE ANALYSIS TECHNIQUES
Articles > Article · 2005
Authors: Yeşim ELMACI, T ALTUG
Journal of Food Quality, Journal Indexed in SCI Expanded, International, WoS, 2005, vol 28, pp 163-170
DOI: 10.1111/j.1745-4557.2005.00009.x
Summary
ABSTRACT 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,γ‐terpinene, p‐cymene, myrcene, α‐pinene, β‐pinene and α‐terpinolene in all samples. Limonene andγ‐terpinene accounted for approximately 88% in all three cultivars. An off‐flavor character was developed during storage by increase of limonene and decrease of γ‐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.