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Title: Aroma volatiles in tangerine hybrids

Author
item KERBIRIOU, PAULINE - UNIV OF FLORIDA
item GMITTER, FRED - UNIV OF FLORIDA
item Goodner, Kevin
item Plotto, Anne
item Baldwin, Elizabeth - Liz

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/17/2007
Publication Date: 5/21/2007
Citation: Kerbiriou, P., Goodner, K., Plotto, A., Baldwin, E. 2007. Aroma volatiles in tangerine hybrids. Florida State Horticultural Society Meeting. Abstract Number HP11.

Interpretive Summary:

Technical Abstract: Volatile compounds are well known to contribute to food flavor. In a breeding program, the knowledge of the identity and quantity of volatile compounds may help selecting fruit with desirable eating quality. Many studies report which compounds are responsible for orange juice flavor and aroma, but the flavour of tangerines has been less investigated. This study was undertaken to give a precise description of the most common compounds present in a wide range of tangerine hybrids. Fruit were harvested biweekly, washed, and manually squeezed. Then 2.5 mL of saturated sodium chloride were added to 2.5 g of juice in 20 mL vials and stored at -20 C until analysis. Headspace was sampled by SPME and analyzed by gas chromatography and mass spectrometry. Early maturing tangerine hybrids were rich in alcohols (ethanol, pentanol, linalool, a-terpineol, 4-terpineol), hydrocarbons (limonene, a-pinene and B-pinene), and aldehydes (acetaldehyde, perillaldehyde, pentanal, octanal, 2-E-octenal, 2-E-nonenal), all of which were found in previous studies. Moreover, several acids (mainly hexanoic acid, benzoic acid, and nonanoic acid) were detected by mass spectrometry, which could contribute to the taste of the fruits. In addition, other aromatic compounds were found in the juices (a-cubebene, B-ionone), and may also contribute in the aroma of the fruits.