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Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
J Agric Food Chem. 2017 Sep 27; 65(38):8392-8401.JA

Abstract

In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa, Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 47 volatile compounds were identified by GC-MS. Partial least-squares regression was used to process the mean scores from sensory evaluation by panelists of volatile compounds and samples. The sample PG was associated with "fruity", "floral", and "sweet" notes, while MS was correlated with "green" and "peely" notes. In addition, 36 aroma-active compounds, including esters, alcohols, aldehydes, ketones, and monoterpenes, were detected by GC-O. According to the quantitative results, 29 aroma compounds were important, which indicated that their odor activity values (OAVs) were ≥1. On the basis of the GC-O results and OAVs of these volatile compounds, 22 odor-active compounds were mixed to simulate successfully the overall aroma of PG mandarin juice. Furthermore, omission experiments confirmed that nonanal, hexanal, linalool, and (R)-(+)-limonene were the key odorants for the overall aroma of PG juice sample and that β-ionone, decanal, γ-terpinene, and methyl butyrate were also important odor-active compounds.

Authors+Show Affiliations

School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28885016

Citation

Xiao, Zuobing, et al. "Characterization of the Key Aroma Compounds in Five Varieties of Mandarins By Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis." Journal of Agricultural and Food Chemistry, vol. 65, no. 38, 2017, pp. 8392-8401.
Xiao Z, Wu Q, Niu Y, et al. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. J Agric Food Chem. 2017;65(38):8392-8401.
Xiao, Z., Wu, Q., Niu, Y., Wu, M., Zhu, J., Zhou, X., Chen, X., Wang, H., Li, J., & Kong, J. (2017). Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. Journal of Agricultural and Food Chemistry, 65(38), 8392-8401. https://doi.org/10.1021/acs.jafc.7b02703
Xiao Z, et al. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins By Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. J Agric Food Chem. 2017 Sep 27;65(38):8392-8401. PubMed PMID: 28885016.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. AU - Xiao,Zuobing, AU - Wu,Quyang, AU - Niu,Yunwei, AU - Wu,Minling, AU - Zhu,Jiancai, AU - Zhou,Xuan, AU - Chen,Xiaomei, AU - Wang,Hongling, AU - Li,Jing, AU - Kong,Jiali, Y1 - 2017/09/18/ PY - 2017/9/9/pubmed PY - 2017/12/16/medline PY - 2017/9/9/entrez KW - GC−MS KW - GC−O KW - OAV KW - PLSR KW - aroma recombination KW - aroma-active compounds KW - mandarin juice KW - omission experiments SP - 8392 EP - 8401 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 38 N2 - In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa, Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 47 volatile compounds were identified by GC-MS. Partial least-squares regression was used to process the mean scores from sensory evaluation by panelists of volatile compounds and samples. The sample PG was associated with "fruity", "floral", and "sweet" notes, while MS was correlated with "green" and "peely" notes. In addition, 36 aroma-active compounds, including esters, alcohols, aldehydes, ketones, and monoterpenes, were detected by GC-O. According to the quantitative results, 29 aroma compounds were important, which indicated that their odor activity values (OAVs) were ≥1. On the basis of the GC-O results and OAVs of these volatile compounds, 22 odor-active compounds were mixed to simulate successfully the overall aroma of PG mandarin juice. Furthermore, omission experiments confirmed that nonanal, hexanal, linalool, and (R)-(+)-limonene were the key odorants for the overall aroma of PG juice sample and that β-ionone, decanal, γ-terpinene, and methyl butyrate were also important odor-active compounds. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28885016/Characterization_of_the_Key_Aroma_Compounds_in_Five_Varieties_of_Mandarins_by_Gas_Chromatography_Olfactometry_Odor_Activity_Values_Aroma_Recombination_and_Omission_Analysis_ DB - PRIME DP - Unbound Medicine ER -