Variation Patterns of the Volatile Compounds in Flowers of Chinese Native Citrus Species and Their Taxonomic Implications

Abstract

In this study, the volatile compounds in the flowers of nine Citrus species/varieties, seven of which are native to China, were analyzed using headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). A total of 94 compounds were identified, including various terpenes, such as monoterpenes, sesquiterpenes, terpene alcohols and aldehydes, which together accounted for 80.4% to 92.4% of the total compounds analyzed. Limonene, linalool and γ-terpinene were the dominant terpenes. Different species/varieties were characterized by their volatile compounds. Papeda was characterized by a high level of βocimene, linalyl acetate, myrcene and neo-alloocimene; Citrophorum was characterized by a high level of limonene and caryophyllene, and Cephelocitrus by a high level of limonene, β-pinene and linolool. Sinocitrus had the highest amount of linolool. Sweet orange had the highest level of limonene, while sour orange was distinct from others with the highest level of γ-terpinene. The four basic types of the genus Citrus L., Papeda, Cephalocitrus, Citrophorum and Sinocitrus, can be clearly classified based on a cluster analysis of their volatile compounds. All of the presumed hybrid species, including Jinchengbeibei 447 (C. sinensis Osb.), Goutoucheng (C. aurantium L.), Ningmeng 4 (C. limon Burm.f.), and Changshanhuyou (C. paradisi cv. Changshanhuyou), were grouped closely together with a suggested parent species in the constructed dendrogram. Our study clearly demonstrates that Citrus flower volatile compounds and their variation patterns can be used for Citrus species identification and taxonomic study.

Chemical Variability of Peel and Leaf Essential Oils in the Citrus Subgenus Papeda (Swingle) and Few Relatives

“…These methods provide abundant information, not only for metabolism-related research, but also for chemotaxonomy. Consequently, several studies on Citrus have used this approach [27,28]. The chemotaxonomy of Mangshanyegan (C. nobilis Lour.…”

Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit

“…Piperitone was the main terpenoid component of green prickly ash fruit, whereas that of red prickly ash fruit was limonene. Citrus is also an economically important tree species in the Rutaceae family, and the main terpenoids in its peel are limonene and myrcene, the same as those of red prickly ash [ 47 ]. The content and composition of terpenoids showed that the aroma of red prickly ash is more similar to that of citrus than is the aroma of green prickly ash.…”

The effect of fermented Huyou juice on intestinal microbiota in a high‐fat diet‐induced obesity mouse model

“…It is widely loved by consumers because of its unique flavor and rich active substances such as naringin, neohesperidin, and limonin. Recently, the yield has risen to about 200,000 tons, and Huyou juice (HJ) becomes the main variety of citrus in China (Xi, Li, Dong, Jiao, & Zhou, 2015). Flavonoids and phenolics, important bioactive ingredients in HJ, have been shown to reduce blood lipids, improve liver inflammation, and have a probiotic potential known as a prebiotics (Fang, Ruiting, & Zhang, 2015).…”