Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.

Yu Qiao,Yan Zhang,Bi Jun Xie,Gang Fan,Si Yi Pan,Xiao Lin Yao,Yun Zhang

doi:10.3390/molecules13061333

Abstract

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.

Highlights

Orange fruits are the most popular ones for consumers throughout the world due to their pleasant flavors and nutritional value [1]
Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists
These differences lead to the different overall aroma between fruit juice and peel oil

Summary

Introduction

Orange fruits are the most popular ones for consumers throughout the world due to their pleasant flavors and nutritional value [1]. The fruits are both consumed fresh and industrially processed. Analytical research on the aroma compounds in orange fruit has been carried out for many years. Many researchers have studied the volatile compounds of this fruit using different analytical methods [2,3,4,5,6,7]. As a result of these studies, more than 200 components have been described as components of the flavor of sweet orange, and the major aroma compounds found in orange juice are hydrocarbons, alcohols, aldehydes, esters, and ketones. The presences of terpenes with traces of oxygenated components are the aromatic character in the orange essential oil and peel oil [8,9,10,11,12,13]

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