Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O
Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, resp...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2008-06-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/13/6/1333/ |
| _version_ | 1818134840874106880 |
|---|---|
| author | Si Yi Pan Xiao Lin Yao Gang Fan Yun Zhang Yan Zhang Bi Jun Xie Yu Qiao |
| author_facet | Si Yi Pan Xiao Lin Yao Gang Fan Yun Zhang Yan Zhang Bi Jun Xie Yu Qiao |
| author_sort | Si Yi Pan |
| collection | DOAJ |
| description | Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil. |
| first_indexed | 2024-12-11T09:15:01Z |
| format | Article |
| id | doaj.art-782c28cd76a141559de26f0fdd683932 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T09:15:01Z |
| publishDate | 2008-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-782c28cd76a141559de26f0fdd6839322022-12-22T01:13:23ZengMDPI AGMolecules1420-30492008-06-011361333134410.3390/molecules13061333Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-OSi Yi PanXiao Lin YaoGang FanYun ZhangYan ZhangBi Jun XieYu QiaoGas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.http://www.mdpi.com/1420-3049/13/6/1333/AromaGC-MSGC-OJinchenfruit juicepeel oil |
| spellingShingle | Si Yi Pan Xiao Lin Yao Gang Fan Yun Zhang Yan Zhang Bi Jun Xie Yu Qiao Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O Molecules Aroma GC-MS GC-O Jinchen fruit juice peel oil |
| title | Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O |
| title_full | Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O |
| title_fullStr | Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O |
| title_full_unstemmed | Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O |
| title_short | Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O |
| title_sort | characterization of aroma active compounds in fruit juice and peel oil of jinchen sweet orange fruit citrus sinensis l osbeck by gc ms and gc o |
| topic | Aroma GC-MS GC-O Jinchen fruit juice peel oil |
| url | http://www.mdpi.com/1420-3049/13/6/1333/ |
| work_keys_str_mv | AT siyipan characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco AT xiaolinyao characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco AT gangfan characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco AT yunzhang characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco AT yanzhang characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco AT bijunxie characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco AT yuqiao characterizationofaromaactivecompoundsinfruitjuiceandpeeloilofjinchensweetorangefruitcitrussinensislosbeckbygcmsandgco |