Food and Fermentation Industries >

2020 , Vol. 46 >Issue 2: 252 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022017

A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS

  • JIN Runnan ,
  • LI Zihan ,
  • ZHAO Kaili ,
  • YOU Gongyu ,
  • WANG Xiao ,
  • PAN Siyi ,
  • XU Xiaoyun ,
  • LIU Fengxia
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  • (College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China)

Received date: 2019-08-18

  Online published: 2020-03-13

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Abstract

Headspace-solid phase micro extraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) along with odor activity value (OAV) calculation and principal component analysis (PCA) were used to distinguish the difference of aroma components of two kinds of mandarin (Miyagawa Wase, Owari satsuma) harvested from three producing areas (Zhejiang, Hubei, Hunan). The results showed that both the producing regions and varieties influenced the aroma components significantly. HS-SPME-GC-MS analysis showed that 4-terpineol, nitromethane, ethyl acetate, 1-nonanol, 2-methylfuran, 2-octenal, (2S)-2-methyl-1-dodecanol, 5-methylhept-3-yne, acetaldehyde and isobutyl isobutyrate were the specific composition of producing areas. In addition, β-terpinene, toluene, trans-3-hexen-1-ol and dimethylsilanediol were the specific compositions of varieties. Apart from that, various differences between samples with different producing areas and varieties in the relative contents of esters, ethers and aromatic substances were found. PCA showed that those characteristic constituents could be used to distinguish the samples thoroughly.

Key words： Satsuma mandarin; aroma component; producing areas; variety; OAV

Cite this article

JIN Runnan , LI Zihan , ZHAO Kaili , YOU Gongyu , WANG Xiao , PAN Siyi , XU Xiaoyun , LIU Fengxia . A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS[J]. Food and Fermentation Industries, 2020 , 46(2) : 252 -260 . DOI: 10.13995/j.cnki.11-1802/ts.022017

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