Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Evaluation of aroma volatiles in a population of tangerine hybrids

Authors
item Miyazaki, Takayuki -
item Gmitter, Fred -
item Plotto, Anne
item Baldwin, Elizabeth

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 10, 2009
Publication Date: April 14, 2009
Citation: Miyazaki, T., Gmitter, F., Plotto, A., Baldwin, E. 2009. Evaluation of aromatic volatiles in a population of tangerine hybrids. Florida State Horticultural Society Meeting. Paper No. HP5.

Technical Abstract: Florida tangerine (Citrus reticulata Blanco) production accounts for over 50 % of the US production, and is the third largest of all citrus fruit, following oranges and grapefruits. The tangerine fruit is well known for its pleasant aroma, flavor and ease of consumption. This study evaluated the aroma volatile of tangerine hybrids of the University of Florida CREC breeding program. Twenty tangerine hybrids were harvested from Nov. 2007 to Mar. 2008, with 5 commercial cultivars as reference. The aroma volatiles were sampled from hand-squeezed juice by the headspace SPME method, and analyzed by gas chromatography and mass spectrometry. A total of 200 volatiles were identified, and 15 (ethanol, hexanal, a-pinene, ß-myrcene, octanal, a-terpinene, cymene, limonene, terpinolene, dehydro-p-cymene, linalool, nonanal, decanal, a-terpineol, carvone) were found in all the samples. A principal components analysis clearly separated 'Sanguinelli', 'Temple' and '9-4' ('Clementine' x 'Minneola' seedling) x tetraploid blood orange from the others due to their high numbers of volatiles. Each hybrid was classified based on the qualitative (presence and absence) and quantitative (relative concentration) volatile profiles, such as hydrocarbons, esters, aldehydes and alcohols. The various genetic backgrounds from tangerine, orange and grapefruit could affect the volatile differences among hybrids. The data of tangerine aroma components, as well as their sensory properties by gas chromatography-olfactometry, will be fundamental for future research on food science and breeding to improve fruit quality.

Last Modified: 12/21/2014
Footer Content Back to Top of Page