Study on Aroma Components in Fruit From Three Different Satsuma Mandarin Varieties
Study on Aroma Components in Fruit From Three Different Satsuma Mandarin Varieties作者机构:College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 P.R.China
出 版 物:《Agricultural Sciences in China》 (中国农业科学(英文版))
年 卷 期:2007年第6卷第12期
页 面:1487-1493页
学科分类:0710[理学-生物学] 09[农学] 0901[农学-作物学] 0902[农学-园艺学] 090201[农学-果树学]
主 题:Satsuma mandarins fruit volatile compounds aroma
摘 要:Fruit aroma of Guoqing 1, Miyagawa Wase, and Owari from three different Satsuma mandarin varieties were investigated by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that there were 73, 71, and 66 aroma components in the three varieties, and the total contents were 584.67,505.29, and 494.63 μg g^-1, respectively. Total 29 constituents were common in the three varieties. It was also found that Guoqing 1, Miyagawa Wase, and Owari had 12, 5, and 2 unique components, respectively. The key aroma components were limonene, linalool, γ-terpinene, β- myrcene, α-pinene, and octanal in the three fruits. Guoqing 1 contained more key aroma compounds than Miyagawa Wase and Owari.