Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology

Alvarez, Rafael Manuel de Jesus Mex; Passaro, Catarina C.; Lara, Oscar; Londoño, Jorge Eliécer Ossa

doi:10.1016/j.profoo.2011.09.207

Cited by 16 publications

(11 citation statements)

References 18 publications

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“…In this study, γ-terpinene and linalool were shown to be new and useful chemical markers for detecting small amounts of shiikuwasha juice in calamondin juice. Previous studies reported relationships between sensory analyses and flavor components detected by GC (Jella et al, 1998;Rega et al, 2004;Alvarez et al, 2011;Baldwin et al, 2011). Their data and our results suggest that it is useful to combine sensory analyses and GC detection of flavor components in comparisons of citrus juices.…”

Section: Resultsmentioning

confidence: 99%

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Yamamoto

Yahada

Sasaki

et al. 2013

FSTR

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Section: Resultsmentioning

confidence: 99%

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Yamamoto

Yahada

Sasaki

et al. 2013

FSTR

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“…HS-SPME has been proven to be a fast, simple, and convenient method for the analysis of volatile compounds in tea (Augusto and Zini, 2002;Lv et al, 2012). This technique has also been successfully applied to the quality assessments of apples (Lavilla et al, 1999), strawberries (Azodanlou et al, 2003a), vegetable oils (Jeleń et al, 2000), mandarin juices (Alvarez et al, 2011), and tomatoes and apricots (Azodanlou et al, 2003b). Therefore, it would be interesting to investigate the feasibility of this method as a tool to predict the aromatic quality of green tea.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Lin

Dai

Guo

et al. 2012

J. Zhejiang Univ. Sci. B

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Abstract:This study aimed to analyze the volatile chemical profile of Longjing tea, and further develop a prediction model for aroma quality of Longjing tea based on potent odorants. A total of 21 Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and partial least square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that 60 volatile compounds could be commonly detected in this famous green tea. Terpenes and esters were two major groups characterized, representing 33.89% and 15.53% of the total peak area respectively. Ten compounds were determined to contribute significantly to the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738), (Z)-3-hexenyl hexanoate (−0.785), and β-ionone (−0.763). On the basis of these 10 compounds, a model (correlation coefficient of 89.4% and cross-validated correlation coefficient of 80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study has provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique.

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“…Assim, apesar dos terpenos estarem em maior quantidade, outros compostos que estão em menor concentração também podem exercer influência direta sobre o aroma (Asikin et al, 2018;Alvarez et al, 2011). Pérez-Cacho & Roussef (2008) Figura 17.…”

Section: Análise Dos óLeos Essenciais Por Gc-fid E Gc-msunclassified

“…Nas variedades de tangerina Fremont IAC 543, foram identificados 49 compostos no total, subdivididos em cinco classes químicas diferentes: 12 sesquiterpenos, 12 aldeídos, 9 álcoois, 6 monoterpenos, 5 ésteres, 4 cetonas e 3 hidrocarbonetos. A quantidade de compostos identificada está de acordo com a literatura, que reporta entre 32 e 61 compostos voláteis identificados em sucos de tangerinas (Xiao et al, 2017;Goldenberg et al, 2016;Ni et al, 2015;Ren et al, 2015;Alvarez et al, 2011;Tietel et al, 2011;Barboni et al, 2009). (Pesis, 2005).…”

Section: Voláteis Do Suco Fresco Das Tangerinas Fremont Iac 543 Por Gunclassified

Influência de diferentes porta-enxertos na composição química dos óleos essenciais e do suco de tangerinas Fremont IAC 543

Marques¹

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The Fremont IAC 543 mandarin variety is a hybrid from the crossing of the Clementina and Ponkan mandarins and it can be grown on different rootstocks in Brazil. The objective of this research was to investigate the influence of different rootstocks (Rangpur lemon, Swingle citrumelo, trifoliate and Flying Dragon trifoliate) on the chemical composition of the essential oils and volatiles of the Fremont IAC 543 mandarin. The essential oils from the fruit peels were obtained by hydrodistillation, and ranged from 0.36 to 0.47% (v/w) and the mandarin cultivated in Flying Dragon trifoliate rootstock showed the lowest essential oil yield. The chemical characterization of the essential oils was performed by gas chromatography coupled to mass spectrometry (GC-MS) and the semi-quantification of essential oil components was performed by gas chromatography coupled to a flame ionization detector (GC-FID). The major essential oils compounds were limonene, linalool, and myrcene, which were responsible for more than 95% of the essential oil components. Due to the higher productivity of the citrumelo Swingle rootstock (18 L ha-1), this was the most suitable rootstock for the Fremont IAC 543 mandarin essential oil production. Aiming the characterization of the Fremont IAC 543 mandarin juice volatiles compounds, a multivariate optimization of juice volatiles extraction by headspace solid phase microextraction (HS-SPME) was performed. It was found that the best volatile extraction conditions were the use of divinylbenzene/polydimethylsiloxane (DVB/PDMS) fiber, 43 ° C for extraction temperature and 31 min for extraction time. The main volatile compounds of the whole juices studied were limonene, myrcene, linalool, decanal and α-pinene. It is possible to see a considerable variation in the volatile composition of whole juices according to the rootstock used. Nuclear Magnetic Resonance spectras showed that the juices of the four samples analyzed had complex but similar profiles. Tangerine cultivated with Rangpur lemon rootstock showed higher values of malic acid and tyrosine. Tangerine growth in citrumelo Swingle showed higher amounts of citric acid and ethanol. The variety planted on the rootstock of trifoliate showed higher amount of alanine, glucose and sucrose. The sample cultivated on the Flying Dragon trifoliate rootstock showed less ethanol. Through the principal component analysis, it was possible to differentiate the samples using their essential oil components and volatile and non-volatile compounds from the integral juice of each variety planted in different rootstocks.

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Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology

Cited by 16 publications

References 18 publications

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Influência de diferentes porta-enxertos na composição química dos óleos essenciais e do suco de tangerinas Fremont IAC 543

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