Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques

Elmacı, Yeşim; Onoğur, Tomris Altuğ

doi:10.1556/aalim.41.2012.1.15

Cited by 10 publications

(5 citation statements)

References 17 publications

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“…This is the case of water-free microwave extraction (Ferhat et al, 2007; Uysal et al, 2011); or supercritical CO 2 fluid extraction (Akakabe et al, 2010; Dong et al, 2014; Sun et al, 2014a), a technique which extracts more efficiently higher MW compounds, such as squalene (Benelli et al, 2010) or linoleic acid (Dong et al, 2014). Headspace techniques have also been often used to extract volatile compounds, such as headspace extraction using a gas-washing bottle and a Porapak-Q sorbent tube (Elmaci and Onogur, 2012), and most frequently HS-SPME. HS-SPME has been used to extract volatiles and semi-volatile compounds of flowers and leaves, predominantly (Flamini et al, 2007; Jabalpurwala et al, 2009; Lin et al, 2010; Cheong et al, 2011b).…”

Section: Techniques To Extract Citrus Volatile Compoundsmentioning

confidence: 99%

“…Citrus peel and leaves share many non-terpenoid aliphatic compounds, although some of them have not been reported in Citrus leaves, such as nonyl acetate, decyl acetate, dodecyl acetate or ( E,E) -2,4-decadienal. At the same time, some non-terpenoid olefinic compounds are reported more frequently in Citrus leaves than in the peel, such as ( E )-2-hexenal (Huang et al, 2000; Ahmed et al, 2001; Gancel et al, 2003, 2005) or ( Z )-3-hexen-1-ol (Huang et al, 2000; Ahmed et al, 2001; Gancel et al, 2003, 2005), both with a distinctive grassy-green odor (Elmaci and Onogur, 2012). Even some compounds have only been found in leaves, such as ( Z )-2-penten-1-ol (Gancel et al, 2003, 2005) or ( Z )-3-hexenyl butanoate (Flamini and Cioni, 2010).…”

Section: Volatile Compounds Identified In Essential Oils From Peel Lmentioning

confidence: 99%

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Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

González‐Mas¹,

Rambla²,

et al. 2019

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The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.

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Section: Techniques To Extract Citrus Volatile Compoundsmentioning

confidence: 99%

Section: Volatile Compounds Identified In Essential Oils From Peel Lmentioning

confidence: 99%

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

González‐Mas¹,

Rambla²,

et al. 2019

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“…Some studies stated that hexanal had a green/grassy odor, but did not calculate correlations: black tea [ 64 ], hazelnuts [ 65 , 66 ], olive oil [ 67 , 68 ], artichokes [ 69 ], strawberries [ 70 ], mandarin peel [ 71 ], barramundi [ 72 ]; corn tortillas [ 73 ], pear juice [ 74 ]. Rather those authors indicated that according to previous studies hexanal should be associated with green/grassy aromatics.…”

Section: Examples Of Identified Relationships and Potential Problementioning

confidence: 99%

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

2013

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Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

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“…Meanwhile, other studies have exhibited that the content of limonene in the EO extracted from Citrus unshiu Marc. occupied a high percentage of content ( Espina et al, 2011 ; Elmaci and Onoğur, 2012 ; Ioannou et al, 2012 ). Although not absolute, the extraction of Citrus unshiu Marc.…”

Section: Discussionmentioning

confidence: 99%

Essential Oils From Citrus unshiu Marc. Effectively Kill Aeromonas hydrophila by Destroying Cell Membrane Integrity, Influencing Cell Potential, and Leaking Intracellular Substances

Zhong

Chen²,

Yang³

et al. 2022

Front. Microbiol.

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Aeromonas hydrophila is one of the important pathogenic bacteria in aquaculture causing serious losses every year. Essential oils are usually used as natural antimicrobial agents to reduce or replace the use of antibiotics. The aim of this study was to evaluate the antibacterial activity and explore the mechanisms of essential oil from satsuma mandarin (Citrus unshiu Marc.) (SMEO) against A. hydrophila. The results of the gas chromatography-mass spectrometer demonstrated that SMEO contains 79 chemical components with the highest proportion of limonene (70.22%). SMEO exhibited strong antibacterial activity against A. hydrophila in vitro, the diameter of the inhibition zone was 31.22 ± 0.46 mm, and the MIC and MBC values were all 1% (v/v). Intracellular material release, scanning electron microscopy (SEM), transmission electron microscopy (TEM), and flow cytometry analysis revealed the dynamic antibacterial process of SMEO, the morphological changes of bacterial cells, and the leakage process of intracellular components. These results demonstrated that SMEO disrupted the extracellular membrane permeability. Our study demonstrated that SEMO has the potential to be used to control and prevent A. hydrophila infections in aquaculture.

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Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques

Cited by 10 publications

References 17 publications

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Essential Oils From Citrus unshiu Marc. Effectively Kill Aeromonas hydrophila by Destroying Cell Membrane Integrity, Influencing Cell Potential, and Leaking Intracellular Substances

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