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United States Department of Agriculture

Agricultural Research Service

Research Project: QUALITY EVALUATION OF TANGERINE HYBRIDS Project Number: 6618-41430-005-17
Project Type: Specific Cooperative Agreement

Start Date: Mar 01, 2012
End Date: Aug 30, 2013

To identify components of flavor and nutrition in tangerine fruit.

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.

Last Modified: 9/5/2015
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