In order to develop the essential oil resources from major late-maturing sweet oranges cultivars in Chongqing, the volatile and principal aroma components of essential oil were studied for their composition and concentration characters. Techniques of headspace solid-phase micro-extraction-gas chromatography-mass spectrometry combined with odor activity values (OAV) were applied to analyze the cold-pressed oil (CPO) from Olinda Valencia Orange, Wuyuehong Orange and Late-maturing Blood Orange peel. The results showed that 53, 54 and 52 volatile components were respectively identified from the three varieties of CPO, among which D-limonene generally had comparatively low molar fraction. Olinda CPO contained higher concentration of hydroxyl (alcohols and phenols) and carbonyl (aldehydes and ketones) compounds while Wuyuehong and Late-maturing Blood Orange CPO contained higher concentrations of terpene volatiles. OAV analysis showed that 30 components including p-cymene, decanal, hexanal, nonanal and linalool were found as principal aroma contributors in the three CPOs. They form eight major aroma attributes such as citrusy, floral and lipid etc. Olinda CPO had higher OAVs of floral, lipid and sweet attributes while Late-maturing Blood Orange CPO had higher OAV of piney and woody attribute. In conclusion, the three local varieties of late-maturing sweet orange CPO exhibited varied characteristics. They are suitable for processing different types of low terpene essential oil, so as to enhance the added value of late-maturing sweet orange products.
LI Guijie
,
ZHANG Qunlin
,
HE Yajing
,
TAN Anqun
,
ZHANG Tenghui
,
GUO Li
,
ZHANG Wanchao
,
ZHONG Shijun
,
TAN Xiang
,
SUN Zhigao
. Comparative analysis of volatile and principal aroma components ofcold-pressed oil from three varieties of late-maturing sweet oranges[J]. Food and Fermentation Industries, 2020
, 46(5)
: 284
-291
.
DOI: 10.13995/j.cnki.11-1802/ts.022021
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