Abstract
The volatile flavor components of flower, leaf, peel and juice of ‘Page’ mandarin were investigated in this study. Flower components were extracted by using ultrasound (US) water bath apparatus and then eluted by n-pentane : diethylether (1:2) solvent. Leaf flavor components were extracted by using water distillation method and then eluted by using n-hexane solvent. Juice flavor components were extracted by using poly dimethyl siloxane membranes (PDMS) and then eluted by pentane : dichloromethane (2:1). Peel flavor components were extracted by using cold-press and then eluted by using n-hexane. Then, they were all analyzed by GC-FID and GC-MS. 37 flower components, 53 leaf components, 54 peel components and 47 juice components including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, sabinene, α-pinene, β-myrcene, δ-3-carene, terpinene-4-ol and α-terpineol. The flower oil showed the highest content of aldehydes and alcohols. Since the aldehyde content of citrus oil is considered as one of the most important indicators of high quality, organ apparently has a profound influence on P ge mandarin oil quality. Key words: ‘Page’ mandarin flower, ‘Page’ mandarin leaf, ‘Page’ mandarin peel, ‘Page’ mandarin juice, flavor components, ultrasound, water-distillation, pervaporation, cold-press.
Highlights
Citrus hybrids have a lot of variables as a result of hybridization of many fine-quality mandarins and grapefruits, and many of these varieties are being used successfully for juice production and as fresh fruit (Fotouhi Ghazvini and Fattahi moghadam, 2007)
Flavor compounds of the ‘Page’ mandarin flower
GC-MS analysis of the flavor compounds extracted from Page mandarin flower by using ultrasound water bath allowed the identification of 37 volatile components (Table 1 and Figure 1): 17 oxygenated terpenes (3 aldehydes, alcohols and one ketone), non oxygenated terpenes ( 9 monoterpens and 5 sesqiterpens) and six other components
Summary
Citrus hybrids have a lot of variables as a result of hybridization of many fine-quality mandarins and grapefruits, and many of these varieties are being used successfully for juice production and as fresh fruit (Fotouhi Ghazvini and Fattahi moghadam, 2007). ‘Page’ mandarin that resulted from a cross between ‘Dancy’ tangerine, ‘Duncan’ grapefruit, and ‘Clementine’ mandarin, is a hybrid citrus crop and has been regarded as a citrus fruit with potential commercial value because of its attractive and pleasant aroma (Fotouhi Ghazvini and Fattahi moghadam, 2007). In Citrus L. species, essential oils are present in special oil glands in flowers, leaves, peel and juice These valuable essential oils are composed of many compounds including: terpenes, sesquiterpenes, aldehydes, alcohols, esters and sterols. They may be described as mixtures of hydrocarbons, oxygenated compounds and nonvolatile residues. The quality of an essential oil may be calculated from the quantity of oxygenated compounds present in the oil
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