Abstract
The effects of rootstock on the volatile flavor components of page mandarin flower and leaf were investigated in this study. Flower flavor components were extracted by using ultrasound(US) water bath apparatus and eluted by n-pentane: diethylether(1:2) solvent and then analyzed by GC-FID and GC-MS. Leaf flavor components were extracted by using water distillation method and eluted by using n-hexane solvent and then analyzed by GC-FID and GC-MS. Fifty-two flower components and, sixty-nine leaf components including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, ocimene, -pinene, sabinene and myrcene. The flower and leaf oil from plants grown on Swingle Citrumelo and Yuzu showed the highest content of aldehydes. Since the aldehyde content of citrus oil is considered one of the more important indicators of high quality, rootstock apparently has a profound influence on Page mandarin flower and leaf oil quality. Key words: Page mandarin flower, page mandarin leaf, flavor components, rootstock, ultrasound, water-distillation
Published Version
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