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Identification of aroma‐active compounds in fresh and stored ‘Mor’ mandarins
Author(s) -
Tietel Zipora,
Porat Ron,
Weiss Kirsten,
Ulrich Detlef
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02740.x
Subject(s) - chemistry , aroma , hexanal , linalool , limonene , gas chromatography–mass spectrometry , carvone , postharvest , chromatography , olfactometry , gas chromatography , food science , essential oil , mass spectrometry , botany , biology
Summary In this study, gas chromatography–olfactometry (GC‐O) (sniffing) combined with gas chromatography–mass spectrometry (GC‐MS) analysis was applied to identify volatile aroma‐active compounds in homogenised segments of fresh and stored ‘Mor’ mandarins. The GC‐O nasal impact frequency method was used to identify Twenty‐three aroma‐active compounds, of which seventeen odorants were identified by GC‐MS. The aroma of fresh ‘Mor’ mandarins derived from a mixture of eleven odorants that contribute ‘green’ [( E )‐3‐hexenol and hexanal], ‘fresh’ [( E )‐carveol], ‘fruity’ (ethyl 2‐methylbutanoate), ‘citrus’ (limonene), ‘floral’ (linalool), ‘musty’ (β‐myrecene and γ‐terpinene), ‘potato’ (α‐terpinene), ‘mushroom’ (unknown 2) and ‘cabbage’ (α‐cubebene) odours. During postharvest, storage losses were observed in ‘green’ [( E )‐3‐hexenol] and ‘fresh’ [( E )‐carveol] odours, accompanied by increases in ‘fruity’ (ethyl propanoate) and several unpleasant aromas, such as ‘alcohol’ (ethanol), ‘musty’ [α‐pinene, ( E )‐2‐nonenal and 1‐terpinen‐4‐ol] and ‘fatty’ (octyl acetate and δ‐cadinene) odours, all of which possibly account for the observed decrease in sensory acceptability after harvest.