Study on Aroma Components in Fruit From Three Different Satsuma Mandarin Varieties

作     者：QIAO Yu XIE Bi-jun ZHANG Yan ZHOU Hai-yan PAN Si-yi 

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] 

基　　金：2005AA201 C68 04-09-038 

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.