Scientia Agricultura Sinica ›› 2008, Vol. 41 ›› Issue (5): 1452-1458 .doi: 10.3864/j.issn.0578-1752.2008.05.025

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Study on Aroma Components in Fruit from Three Different Satsuma Mandarins Varieties

YU QIAO Bi-jun XIE Yan ZHANG Hai-yan ZHOU Si-yi PAN   

  1. 华中农业大学食品科技学院 华中农业大学
  • Received:2007-04-06 Revised:2007-08-19 Online:2008-05-10 Published:2008-05-10

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Abstract: 【OBJECTIVE】Fruit aroma of Guoqing No.1, Miyagawa Wase and Owari from three different Satsuma mandarins varieties were investigated.【METHOD】Fruit aroma of different varieties were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.【RESULTS】The results showed that there were 73, 71 and 66 aroma components in three varieties, and the total contents were 584.67μg•g-1，505.29μg•g-1，494.63μg•g-1, respectively. The main aroma components were D-Limonene, linalool, γ-terpinene, β-myrcene and octanal in three fruit. All 31 constituents were found common in three varieties. It was also found that Guoqing No.1, Miyagawa Wase and Owari had 12, 5 and 2 unique components, respectively. 【CONCLUSION】Differences in the composition of volatile molecules from various varieties were observed, and these data could be used for the characterization of each varieties.

Key words: Satsuma mandarins, Fruit, Volatile compounds, Aroma

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