Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 241 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028167

Analysis of aroma compounds in clementine juice at different stages of maturity using GC-MS/PFPD

  • CHENG Yujiao ,
  • LI Guijie ,
  • OUYANG Zhu ,
  • WU Houjiu ,
  • LIANG Guolu ,
  • WANG Hua
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  • 1(Citrus Research Institute, Southwest University, Chongqing 400712, China)
    2(National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    3(School of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China)

Received date: 2021-05-26

  Revised date: 2021-06-23

  Online published: 2022-04-25

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Abstract

Clementine is a kind of mandarin hybrid fruit with unique flavor and rich nutritional values. The volatiles were analyzed qualitatively and quantitatively in clementine juice at five different stages during maturity by the combination of headspace solid phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry/pulsed flame detector (GC-MS/PFPD). The flavor variation of clementine juice at different maturity stages was investigated. The results showed that 41 volatile compounds were identified in clementine juice. Terpenes accounted for 91.89%-96.63% of total volatiles, among which, D-limonene and β-myrcene were the highest. Principal component analysis (PCA) showed that the distribution of ripening stage 1 was closely related to terpenes, while the distribution of other ripening stages was closely related to terpenes, alcohols, aldehydes and esters. According to aroma activity value (OAVs), 29 characteristic flavor components (OAV≥1) were screened out, and the number of special flavor components in ripening stage 4 was higher than that in other stages. In addition, the processing promoted the formation of methanethiol and methylene sulfide, and the odor was best at ripening stage 4. The ripening period affects the processing flavor quality of clementine juice. This study provides a theoretical basis for defining the picking time of clementine which has the suitability for processing.

Key words： mandarin hybrid; gas chromatography-mass spectrometry/pulsed flame detector; volatile compounds; principal component analysis; odor activity value

Cite this article

CHENG Yujiao , LI Guijie , OUYANG Zhu , WU Houjiu , LIANG Guolu , WANG Hua . Analysis of aroma compounds in clementine juice at different stages of maturity using GC-MS/PFPD[J]. Food and Fermentation Industries, 2022 , 48(6) : 241 -249 . DOI: 10.13995/j.cnki.11-1802/ts.028167

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