title: Characterisation of free and bound volatile compounds from six different varieties of citrus fruits.
abstract: Free volatile compounds in six varieties of citrus juices were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolyzed by almond β-glucosidase. A total of 43 free and 17 bound volatile compounds were identified in citrus. Free volatile contents in sweet orange were the most abundant, followed by those in grapefruits and mandarins. Among free volatiles, terpenes were the most abundant in citrus juice. Sensory analysis results showed that the flavor of the same citrus cultivars was similar, but the flavor of different cultivars varied. Among bound volatiles, benzenic compounds were the most abundant in these citrus juices. Bound volatiles also significantly differed among cultivars. In addition, only p-vinylguaiacol were detected in all of the samples.
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Jing-Nan
authors.initials: JN
authors.lastname: Ren
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Ya-Nan
authors.initials: YN
authors.lastname: Tai
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Man
authors.initials: M
authors.lastname: Dong
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Jin-Hui
authors.initials: JH
authors.lastname: Shao
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Shu-Zhen
authors.initials: SZ
authors.lastname: Yang
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Si-Yi
authors.initials: SY
authors.lastname: Pan
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: fangang@mail.hzau.edu.cn.
authors.forename: Gang
authors.initials: G
authors.lastname: Fan
mesh_terms: D002957:Citrus / Q000737:chemistry*; D005260:Female; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D000432:Methanol; D011137:Polystyrenes; D025341:Principal Component Analysis; D052617:Solid Phase Microextraction; D013649:Taste; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D011137:Polystyrenes; D013729:Terpenes; D055549:Volatile Organic Compounds; C003771:Amberlite XAD-2 resin; D000432:Methanol
keywords: Citrus; Enzymatic hydrolysis; Glycosides; Volatile compounds