ARS | Publication request: Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 22, 2011
Publication Date: March 15, 2012
Citation: Miyazaki, T., Plotto, A., Baldwin, E.A., Reyes-De-Corcuera, J., Gmitter, F. 2012. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. Journal of the Science of Food and Agriculture. 92:727-735.

Interpretive Summary: Tangerines have a distinct flavor among citrus fruits. Volatile analysis of tangerine provides chemical information on flavor components; however, by smelling the effluents of the gas chromatograph, additional information is provided with respect to the aroma activity of those volatile compounds. In this study, five tangerine hybrids were analyzed by gas chromatography and olfactometry. This type of analysis revealed the presence of compounds that had odor activity and that were not detected by mass spectrometry. One hybrid that had orange in its background had more components with fruity and flavor than tangerine hybrids.

Technical Abstract: Although a total of 150 volatiles were detected by GC-MS, only 49 aroma active peaks were found in a consensus by the three panelists. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, ·-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Some compounds detected by GC-O were not detected by GC-MS, but were tentatively identified by their retention index and aroma descriptors. They were camphor, (E,E)-2,4-nonadienal, (Z)-carveol, (E)-carveol, (E,E)-2,4-decadienal, ß-damascenone and a-ionone. The sample that had orange in its genetic background had more esters with fruity and floral odors than tangerines. Although a total of 150 volatiles were detected by GC-MS, only 49 aroma active peaks were found in a consensus by the three panelists. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, ·-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Some compounds detected by GC-O were not detected by GC-MS, but were tentatively identified by their retention index and aroma descriptors. They were camphor, (E,E)-2,4-nonadienal, (Z)-carveol, (E)-carveol, (E,E)-2,4-decadienal, ß-damascenone and a-ionone. The sample that had orange in its genetic background had more esters with fruity and floral odors than tangerines.