1a.Objectives (from AD-416):
To identify components of flavor and nutrition in tangerine fruit.
1b.Approach (from AD-416):
Perform sensory evaluation and analyze flavor volatiles, carotenoids and other nutritional components from new tangerine hybrid fruit by using gas chromatography and mass spectrometry (GC-MS), GC and olfactometry (GC-O) and high pressure liquid chromatography (HPLC). Identify changes in volatile and carotenoid composition among selected hybrids, harvest time and year.
This project is related to Objective 1 of this in-house project: Evaluate the effect of genetics on microbial and composition of flavor and healthful compounds sugars, acids, volatiles, carotenoids, total phenolics, pectin and fiber -in citrus, tomato, and subtropical-bred small fruit breeding lines and Objective 2: Relate chemical composition to sensory flavor and pathogen resistance data from Objective 1 to determine which compounds are important for flavor or have antimicrobial properties.
Tangerine hybrids were harvested multiple times over two harvest seasons and analyzed for flavor volatiles. Volatile analysis is under way. Results will provide information on the effect of season and maturity on flavor volatile formation in citrus, which in turn will help determine harvest time for optimum quality.