Comprehensive comparative analysis of volatile compounds in citrus fruits of different species

Zhang, Haipeng; Xie, Yunxia; Liu, Cuihua; Chen, Shilin; Hu, Shuangshuang; Xie, Zongzhou; Deng, Xiuxin; Xu, Juan

doi:10.1016/j.foodchem.2017.03.040

Cited by 141 publications

(127 citation statements)

References 35 publications

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“…The extraction method (ultrasound and reflux), extraction solvent (50% methanol, 70% methanol, and 100%methanol), and extraction time (20,30, and 40 min) of sample solution preparation were optimized, respectively. It was found that the extraction rate of the ultrasonic extraction method was generally higher than that of the reflux method.…”

Section: Sample Pretreatment and Chromatographic Condition Optimizationmentioning

confidence: 99%

“…As a result, they considered as important active ingredients in MMCG. Therefore, research has been conducted to analyze some of the constituents above to investigate their applications through variety identification and quality evaluation [20][21][22][23][24]. GC-MS combined with fingerprint technique was used to compare the volatile constituents of Chenpi and Guangchenpi [25].…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous quantitative analysis of nine constituents in six Chinese medicinal materials from Citrus genus by high‐performance liquid chromatography and high‐resolution mass spectrometry combined with chemometric methods

Tian

Sun

et al. 2019

J of Separation Science

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In this study, we aim to determine the chemical constituents of six Chinese medicinal materials from the Citrus genus using high‐performance liquid chromatography and high‐resolution mass spectrometry. Eight flavonoids and one coumarin were identified and further quantified as marker substances by high‐performance liquid chromatography method. The separation was performed on an Agilent TC‐C18 column with 0.1% formic acid and acetonitrile as the mobile phase under gradient elution. The analytical method was fully validated in terms of linearity, sensitivity, intra‐ and inter‐day precision and repeatability, limit of detection, limit of quantitation, and recovery. It was subsequently applied to evaluate the quality of 103 batches of the Chinese medicinal materials from the Citrus genus. In addition, the principal constituent analysis was used to compare the samples of different species from the Citrus genus leading to successful classification of the samples in accordance with their origins. It was found that the contents of nine constituents varied greatly in different ripening stages and varieties of the samples from the Citrus genus. In addition, neoeriocitrin and 5,7‐dimethoxycoumarin were determined as two unique constituents of ‘Zhiqiao’ and ‘Foshou’, respectively. In conclusion, this study provides a chemical basis for quality control of Chinese medicinal materials from the Citrus genus.

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Section: Sample Pretreatment and Chromatographic Condition Optimizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Simultaneous quantitative analysis of nine constituents in six Chinese medicinal materials from Citrus genus by high‐performance liquid chromatography and high‐resolution mass spectrometry combined with chemometric methods

Tian

Sun

et al. 2019

J of Separation Science

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“…It consists of a complex mixture of volatile organic compounds (VOCs). Citrus fruits are rich in monoterpenes and sesquiterpenes and their oxygenated compounds, and they contain small amounts of aldehydes, esters, alcohols and ketones . Numerous studies have analyzed citrus VOCs to confirm the environmental and genetic effects on VOC types and content, including climate condition, culture, and cultivar …”

Section: Introductionmentioning

confidence: 99%

“…Citrus fruits are rich in monoterpenes and sesquiterpenes and their oxygenated compounds, and they contain small amounts of aldehydes, esters, alcohols and ketones. 3,4 Numerous studies have analyzed citrus VOCs to confirm the environmental and genetic effects on VOC types and content, including climate condition, culture, and cultivar. [4][5][6] The unique aroma quality of citrus fruits depends on the type and content of their aroma compounds, of which aroma-active compounds contribute significantly to the overall aroma.…”

Section: Introductionmentioning

confidence: 99%

“…3,4 Numerous studies have analyzed citrus VOCs to confirm the environmental and genetic effects on VOC types and content, including climate condition, culture, and cultivar. [4][5][6] The unique aroma quality of citrus fruits depends on the type and content of their aroma compounds, of which aroma-active compounds contribute significantly to the overall aroma. 7 Aroma-active compounds are substances with a unique aroma, which play a vital role in the aroma characteristics of fruits at trace level.…”

Section: Introductionmentioning

confidence: 99%

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Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models

et al. 2019

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BACKGROUND Aroma is one of the most important aspects of fruit quality and can reflect the characteristics of different fruits. Aroma‐active compounds can usefully be employed to trace the production areas of two citrus cultivars (‘Eureka’ lemon and ‘Huapi’ kumquat) and to evaluate their aroma quality. RESULTS ‘Huapi’ kumquat peel displayed higher monoterpene and sesquiterpene compound content, whereas ‘Eureka’ lemon peel exhibited higher monoterpene and monoterpene aldehyde compound content. ‘Eureka’ lemon peel (‘Wanzhou’ cultivar) had higher nerol acetate and geraniol acetate compound content. Kumquat peel (‘Suichuan’ and ‘Rongan’ cultivars) had higher sesquiterpene content. In addition, 30 and 31 aroma‐active compounds were observed in kumquat and lemon, respectively, based on their odor activity values. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) results indicated that classification for production areas based on aroma‐active compounds was useful. The selected aroma‐active compounds have been checked as aroma quality parameters that could be used with multivariate analysis to establish a model of aroma quality evaluation. Higher aroma quality values from kumquat and lemon were collected from Rongan and Wanzhou cultivars, respectively. CONCLUSION Aroma‐active compounds can be used to discriminate production areas using multivariate statistics. An objective method was established to evaluate the aroma quality of citrus fruits. ‘Huapi’ kumquat and ‘Eureka’ lemon, which had the highest aroma quality, was harvested from the Rongan and Wanzhou production areas. This was the first time that the aroma quality of citrus fruits was evaluated using multivariate analysis. © 2019 Society of Chemical Industry

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Chemical Diversity of Citrus Leaf Essential Oils

Clery

Armendi

Franco

et al. 2022

Chemistry & Biodiversity

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The essential oils from leaves of 20 commercial citrus accessions maintained by the University of California, Riverside Givaudan Citrus Variety Collection and selected on the basis of their odor profile were analyzed by GCMS/FID. The main components were quantified while the semi-quantitative percentage composition data was compiled with data from other publications for sample visualization, classification and comparison with leaf oils from other citrus accessions. Some compositional clusters aligned closely with the taxonomic clades of sweet orange, bitter orange, and C. hystrix while other clades like the mandarins and lemons showed distinct chemical sub-groups. Characteristic compounds for the clusters included linalyl acetate and linalool (bitter orange leaf), sabinene (sweet orange leaf), methyl N-methyl anthranilate (mandarin leaf), γ-terpinene (yuzu leaf), citronellal (C. hystrix), limonene, citronellal and citral (lemons and citrons). A chemometric approach combined with t-SNE cluster plots can be more informative than taxonomic assignments when considering flavor and fragrance characteristics.

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Comprehensive comparative analysis of volatile compounds in citrus fruits of different species

Cited by 141 publications

References 35 publications

Simultaneous quantitative analysis of nine constituents in six Chinese medicinal materials from Citrus genus by high‐performance liquid chromatography and high‐resolution mass spectrometry combined with chemometric methods

Simultaneous quantitative analysis of nine constituents in six Chinese medicinal materials from Citrus genus by high‐performance liquid chromatography and high‐resolution mass spectrometry combined with chemometric methods

Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models

Chemical Diversity of Citrus Leaf Essential Oils

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