Project Number: 6618-41430-005-17
Project Type: Specific Cooperative Agreement

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

Objective:
To identify components of flavor and nutrition in tangerine fruit.

Approach:
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.