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Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).
J Agric Food Chem. 2018 Jan 10; 66(1):203-211.JA

Abstract

Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma.

Authors+Show Affiliations

Department of Food Science and Human Nutrition, University of Florida , 572 Newell Drive, Gainesville, Florida 32611, United States.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29237265

Citation

Feng, Shi, et al. "Differentiation Between Flavors of Sweet Orange (Citrus Sinensis) and Mandarin (Citrus Reticulata)." Journal of Agricultural and Food Chemistry, vol. 66, no. 1, 2018, pp. 203-211.
Feng S, Suh JH, Gmitter FG, et al. Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata). J Agric Food Chem. 2018;66(1):203-211.
Feng, S., Suh, J. H., Gmitter, F. G., & Wang, Y. (2018). Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata). Journal of Agricultural and Food Chemistry, 66(1), 203-211. https://doi.org/10.1021/acs.jafc.7b04968
Feng S, et al. Differentiation Between Flavors of Sweet Orange (Citrus Sinensis) and Mandarin (Citrus Reticulata). J Agric Food Chem. 2018 Jan 10;66(1):203-211. PubMed PMID: 29237265.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata). AU - Feng,Shi, AU - Suh,Joon Hyuk, AU - Gmitter,Frederick G, AU - Wang,Yu, Y1 - 2017/12/27/ PY - 2017/12/15/pubmed PY - 2018/2/6/medline PY - 2017/12/15/entrez KW - LB8−9 mandarin KW - Valencia orange KW - aroma extract dilution analysis KW - aroma profile analysis KW - orange-like flavor mandarin hybrid KW - sensory analysis SP - 203 EP - 211 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 1 N2 - Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29237265/Differentiation_between_Flavors_of_Sweet_Orange__Citrus_sinensis__and_Mandarin__Citrus_reticulata__ DB - PRIME DP - Unbound Medicine ER -