Project Number: 6618-41430-005-17-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Mar 1, 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.