Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly‐squeezed juice

Abstract

The volatile compounds in three selected citrus fruits from Asia, Indonesian Pontianak orange (Citrus nobilis Lour. var. microcarpa Hassk.), Indian Mosambi (Citrus sinensis Osbeck) and Philippine Dalandan (Citrus reticulata Blanco), were characterized. The volatile compounds from the headspace of the citrus juices were isolated by solid-phase microextraction (SPME) prior to separation with gas chromatograph (GC) and identification by mass spectrometry (MS). The volatile compounds of the juices were extracted by diethyl ether for quantitative analysis, using GC-flame ionization detector (GC-FID). A total of 51 compounds were detected in Pontianak orange, 50 in Mosambi and 41 in Dalandan juice. They comprise terpenes, carbonyls, alcohols, esters and hydrocarbons, with limonene as the main compound. Each citrus cultivar studied contained compounds not frequently reported in other citrus fruits, such as β β β β β-chamigrene in Mosambi, as well as tentatively identified 2,6-dimethyl-1,3,5,7-octatetraene and isopiperitenone in Pontianak orange and in Dalandan juices, respectively. The results also showed that Mosambi and Dalandan juices portray the typical profile of sweet orange and mandarin, respectively, while Pontianak orange demonstrates its own unique traits.

Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India

“…In fact, the composition of the oil is significantly affected by the ripeness of fruits, vegetative stage of plant, storage condition and extraction method (Njoroge, Mungal, Koaze, Phi, & Sawamura, 2006;Venkateshwarlu & Selvaraj, 2000). The quality and the odor of the oil are influenced by the limonene content which may vary in the different agro-climatic conditions (Dharmawan et al, 2007). Significant contributions were made on the composition of C. reticulata EO (Shaw, 1979;Slater, 1961).…”

“…Lime flavours are used in beverage, confectionary, cookies and desserts (Buchel, 1989;Dharmawan, Kasapis, Curran, & Johnson, 2007). The exocarp of C. reticulata and Citrus sinensis is used for flavorings of liquor.…”

Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry

“…Ethanol (94110 ng/mL), followed by limonene (34516 ng/mL), were always the major components identified by HS-SPME/GC/ MS from the Spanish Hernandina mandarin variety (Peréz et al, 2005). Limonene (always more than 87%) was also the major volatile compound of mandarin juices obtained from Philippine Dalandan (Dharmawan, Kasapis, Curran, & Johnson, 2005), Clemenules and Fortuna varieties . Lopez et al (2006) showed that limonene, linalool, a-terpineol and terpinen-4-ol, were considered as quality control parameters in juices processing.…”

Multivariate Analyses and Characterization of Volatile Components in Citrus Species

“…In contrast to the research conducted on oranges, less information has been reported for other citrus fruits (Tamura et al, 1999;Dharmawan et al, 2007). In addition, few studies comparing volatile components among several citrus species have been performed.…”