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Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
J Sci Food Agric. 2012 Mar 15; 92(4):727-35.JS

Abstract

BACKGROUND

Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography-mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography-olfactometry (GC-O) and descriptive sensory analysis.

RESULTS

Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two 'Clementine' × 'Minneola' and one 'Fortune' × 'Murcott' hybrids with tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A tangerine with 'Valencia' orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity-non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors.

CONCLUSION

There was no one compound characteristic of tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds.

Authors+Show Affiliations

Miyazaki T
University of Florida-IFAS, Citrus Research and Education Center, Lake Alfred, FL 33850, USA.
Plotto A
No affiliation info available
Baldwin EA
No affiliation info available
Reyes-De-Corcuera JI
No affiliation info available
Gmitter FG
No affiliation info available

MeSH

AldehydesBeveragesChimeraCitrusFemaleFlame IonizationFloridaFood PreferencesFruitHumansMaleMonoterpenesOdorantsQuality ControlSensationStatistics as TopicTasteVolatile Organic Compounds

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22413143

Citation

Miyazaki, Takayuki, et al. "Aroma Characterization of Tangerine Hybrids By Gas-chromatography-olfactometry and Sensory Evaluation." Journal of the Science of Food and Agriculture, vol. 92, no. 4, 2012, pp. 727-35.
Miyazaki T, Plotto A, Baldwin EA, et al. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. J Sci Food Agric. 2012;92(4):727-35.
Miyazaki, T., Plotto, A., Baldwin, E. A., Reyes-De-Corcuera, J. I., & Gmitter, F. G. (2012). Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. Journal of the Science of Food and Agriculture, 92(4), 727-35.
Miyazaki T, et al. Aroma Characterization of Tangerine Hybrids By Gas-chromatography-olfactometry and Sensory Evaluation. J Sci Food Agric. 2012 Mar 15;92(4):727-35. PubMed PMID: 22413143.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. AU - Miyazaki,Takayuki, AU - Plotto,Anne, AU - Baldwin,Elizabeth A, AU - Reyes-De-Corcuera,José I, AU - Gmitter,Fred G,Jr PY - 2012/3/14/entrez PY - 2012/3/14/pubmed PY - 2012/6/22/medline SP - 727 EP - 35 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 4 N2 - BACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography-mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography-olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two 'Clementine' × 'Minneola' and one 'Fortune' × 'Murcott' hybrids with tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A tangerine with 'Valencia' orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity-non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/22413143/Aroma_characterization_of_tangerine_hybrids_by_gas_chromatography_olfactometry_and_sensory_evaluation_ L2 - https://doi.org/10.1002/jsfa.4663 DB - PRIME DP - Unbound Medicine ER -