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ScienceDirect December 2007
Agricultural Sciences in China
2007,
6(12):
1487-1493
Study on Aroma Components in Fruit From Three Different Satsuma Mandarin
Varieties
QIAO
Yu,
XIE
Bi-jun,
ZHA NG Yan, ZHOU Hai-yan and PAN Si-yi
Col lege of Food Science
and
Technology, Huazhong Agricultural Universi ty , Wuhan 430070 P.R.China
Abstract
Fruit aroma of Guoqing 1, Miyagawa Wase, and Owari from three different Satsuma mandarin varieties were investigated
by headspace solid phase microextraction (HS -SPM E) combined with GC-MS . The results showed that there were 73, 71,
and 66 aroma com ponents in the three varieties, and the total contents we re 584.67, 505.29, and 494.63 yg g-1, respectively.
Total 29 constituents were comm on in the three varieties. It was also found that Guoqing
1,
Miyagawa Wase, and Owari
had 12,
5,
and 2 unique components, respectively. The key aroma compon ents were limonene, linalool, y-terpinene, p
myrcene, a-p inen e, and octanal in the three fruits. Guoqing 1 contained more key aroma compounds than Miyagawa
Wase and Owari.
Key words: Satsuma mandarins, fruit, volatile com pounds, aroma
INTRODUCTION
Aroma is one of the mo st important quality attributes
of citrus fruit and the most significant parameter of
quality in both eatable and proce ssed products.
In
or-
der to improve the fruit quality and modify the arom a
formation, information on the flavor constitution present
in fruit is needed and important for cultivar breeding
and further processing. Researche s
on
citrus aroma
have been performed for many years in western
countries. Aroma of grapefruit juice and sweet orange
juice which were the major processing cultivars has
been extensively investigated and reviewed (N6nez
et
al.
1985; Nisperos-Carried0 and Shaw 1990; Shaw
and Moshon as 1997; Jia
et
al. 1998; Tgnder
et
al. 1998;
Bazemore et
al.
1999; Jordan et
al.
2001, 2003; Lin
et
al. 2002; Rega
et
al. 2003; Moufida and Marzouk
2003; Selli
et al.
2004; A llegrone et
al.
2006; Arena
et
al.
2006). Many studies
on
aroma of juice and es-
sential oil have been cond ucted on Satsuma mandarins
(Yajima et
al.
1979; Ohta et
al.
1982; Moshonas and
Shaw 1997; Minh
et
al. 2002; PCrez
et
al. 2005; PCrez-
L6pez and Carbonell-Barrachina 2006), but few data
exist on the fruit aroma. Elmaci and Altug (2005) de-
tected 26 volatile compou nds in the three mand arin cul-
tivars from Turkey using dy namic headspace and found
the key aroma impact compounds w ere limonene, y-
terpinene, p-cymene, m yrcene, a-pinen e, P-pinene, and
a-terpinolene in all sam ples by sensory evaluation.
In China , Sa t sum a mandar ins , o r ig ina t ing i n
Huangyan and Wenzhou of Zhejiang P rovince, are dis-
tributed widely and have the highest yield. Man darins
are primarily consum ed as fresh fruit and processed
into tin cans in industry. Although Satsuma mandarins
possess the imp ortant economic values with respect to
the citrus industry in China, only volatile compounds
of essential oil from Satsuma mandarins were previ-
This paper is translated from its Chinese version in Scientia Agricultura Sinica.
QIAO Yu.Ph D candidate, E-mail: [email protected];Correspondence PAN Si-yi, Professor, Tel: +86-27-87283778, E-mail: pansiyiOmail.hzau.edu.cn
02007 CAAS.
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rights resewed.
Published
by
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1488
QIAO Yu et
al.
ously reported (Huang and Wu 1998; Shan and Li 200 6;
Zhang
et
al. 2007; Zhou
et al.
2007). Relatively little
information is available
on
the flavor of Chinese Sat-
suma m andarins (Zhou
et
al. 2007), especially the na-
tive cultivar grown in China.
In the present study, aroma of Guoqing
1,
Miyagawa
Wase, and Owa ri, the three different Satsuma manda-
rin varieties from the Songzi region of Ch ina, were in-
vestigated by headspace solid phase microextraction
(HS-SPME) combined with GC-MS. By determining
the volatile componen ts from the three fruits, we can
have a better perspective on the characteristic aroma
compounds in different cultivars and get some infor-
mation on cultivar breeding and juice processing.
MATERIALS AND METHODS
Materials
The samples of Guoqing
1 Citrus unshiu
Marc. cv .
Guo qing 1). Miyag awa Wase Citrus unshiu Marc. cv
Miyagawa Wase), and O wari
Citrus unshiu
Marc. cv.
Ow ari) fruits from citrus garden , located in the S ongzi
region of Hubei Province, China, were collected on Oc-
tober 11, October 31, and November 9 in 2006,
respectively. The total soluble solids of Guoqing 1 ,
Miyagawa Wase, and Owari were 9, 11, and 12.5
and total so luble solids/total acidity ratioes (TSS/TA)
were 1 3.24, 14.67, and 12.25, respectively. Analysis
of volatile compounds was carried out after 24 h in the
wake of postharvest.
Methods
Determination of the volatile compounds
of
Sat-
suma m andarins
4
kg
fruit of each cultivar were
peeled and reamed in a centrifuge uice extraction. The
3 g pulp with 3.6
g
NaC1, prev iously add ed to 1 p L of
IS solution (cyclohexanoe), was placed into a 20-mL
vial containing a m icrostirring bar. The SPME manual
device equipped with a 5 0/30
pm
DVB/CAR/PDMS fi-
ber (Supelco, Bellfonte, PA, USA) was u sed for ex-
traction of orange juice. The fiber was conditioned in
GC injector port at 270C for 1 h prior to use. The
sample was equilibrated at 40C for 1 5 min and e x-
tracted by D VB/CAR /PDMS fiber for 40 min at the
same tempe rature under stirring. After extraction, the
fiber was inserted into the injection port of G C to des-
orb the ana lytes for 5 m in.
GC-MS analysis GC-MS was carried out using a HP
5975C quadropole mass selective detector at 150C
(Agilent Technologies, USA). Mass spectral ionization
was set at 230C. The mass spectrometer was oper-
ated in the electron ionization mode at a voltage of 70
eV. The flow rate of helium on HP-5 column (30 m x
0.25
mm
i . dx 0.25 pm film thickness, J&W S cientific,
Folsom, CA, USA) is
1
mL min-'. Analysis was per-
formed in the splitless mode and injector temp erature
was 250C. The column was held at 35C for 5 min,
then increased from
35
to 180C at 3C min-I, held at
180C for 1 min, and finally increased to 240C at a
rate of 5C m i d , held for
5
min.
Volatile compone nts were tentatively iden tified by
comp aring their mass sp ectra with the m ass spectra of
l i b ra r i e s (NISTOS, WILEY7.0) and r e f e rences
(Moshonas and Shaw 1997; Jordan et al. 2001,2003;
Lin
et
al. 2002). Semiquantification
of
compounds iden-
tified in this study was calculated by com paring the
peak area of each compound with that of the internal
standard.
RESULTS
Total ionic chromatograms of volatile compounds in
the three different Satsuma mandarin fruits are shown
in Fig. and Table 1, indicating the quality and qua ntity
results of components.
The aroma compounds
of
the three different
Satsuma mandarins
The identified volatile compounds and their relative
amounts are given in Tables 1 and 2. Differences in the
composition of volatile molecules from Guoqing 1,
Miyagawa Wase, and Ow ari were observed.
A total of 65 com ponents were identified in Guoqing 1
fruit and their total concentration was 584.67 pg g- . The
highest amounts of volatile compound s were limonen e,
linalool, y-terpinene, P-myrcene, octanal, decanal,
terpinen-4-01, and (E)-Zhexen-l-ol.
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Study on Aroma Components in Fruit From Three Different Satsuma Mandarin Varieties
1489
Table 1 Volatile comp ounds from thre e different Satsuma mandarin varieties
Compounds
Content pg g-1)
Guoaine
1
Mivaeawa Wase Owari
Hydrocarbons
a-Thujene
a-Pinene
Camphene
Sahinene
P-Pinene
P-Myrcene
3-Carene
a-Terpinene
D-Limonene
Z)-b-Ocimene
y-Terpinene
Terpinolene
l-Methyl-4- 1 methylethenyl)-henzne
GElemene
a-Cuhehene
Copaene
P-Cubebene
P-Elemene
Junipene
P-Caryophyllene
p-Gurjunene
a-Caryophyllene
Isoledene
y-Muurolene
Cermacrene
D
P-Humulene
Valencene
a-Selinene
a-Amorphene
GAmorphene
A
coho
s
Ethyl alcohol
Z)-Z-Hexen-1 01
E)-Z-Hexen-1 01
I-Octanol
Linalool
trans-p-Mentha-2.8-diene-
1-01
Isopulegol
P-Terpinol
Borneo1
0.17
0.90
0.02
0 50
0.84
8.95
462.89
I
.93
21.12
1.28
0.3
0.07
0.16
0.26
0.09
0.39
0.03
0.23
0.04
0.12
0.04
0.05
0.24
0.06
0.70
0.13
0.05
0.25
0.71
2.13
1.34
50.54
1.20
0.33
0 05
0.34
.oo
0.59
1.29
8.41
0.46
0.55
422.31
1.71
19.10
1.56
0.23
0.3
0.1
1.13
0.17
.42
26.45
0.46
0.28
0.14
0.79
0.02
0.36
0.74
7.76
400.60
1.60
17.30
1.02
0 05
0.04
0.10
0.17
0.06
0.19
0.14
0.06
0.03
0.20
0.21
1.15
0.26
5.39
0.95
36.36
0.44
0.28
0.08
-.not found
or
not exist.
There were
36
components found in Miyagawa
Wase fruit and the concentration of the total volatiles
was 505.29 pg
g-I.
The most abundant compounds
were limonene, Iinalool, y-terpinene, P-myrcene, octan al,
terpinen-4-01, (Z)- p-ocimene, terpino lene, and deca nal.
Fifty-five compounds were determined in O wari fruit
and the total concentration was 494.63
pg
g-*. The
major vo latile comp ounds were limonen e, linalool, y-
terpinen e, P-m yrcene, oc tanal, (E)-2-he xen- 1-01,
terpinen-4-01, and decanal.
Guoqing
1
had the most kinds and greatest amo unts
of
aroma compounds in all samples. Total 29
common
constituents were found in the three varieties. Guoqing
1 had 12 unique compoun ds, which were P-gurjunene,
isoledene, germacrene
D,
P-humulene, a-selinene,
a
amorphene, borneol,
1
nonan ol, nerol, undecanal, bu-
Content
(pg g- )
Compounds
Guoqing Miyagawa Wase Owari
I-Nonanol
4-Terpineol
a-Terpineol
cis-Carveol
Nerol
Citronellol
Geraniol
Thymol
Aldehydes
Hexanal
E)-Z-Hexenal
Heptanal
Octanal
Nonanal
Citronella1
Decanal
Neral
Z)-2-Decenal
E)-Z-Decenal
Geranial
Perillal
Undecanal
2-Undecenal
E,E)-Zd-Decadienal
Esters
Butyl hutanoate
Ethyl hexanoate
Ethyl octanoate
Linalyl acetate
Citronellyl acetate
Neryl acetate
Geranyl acetate
Isopropyl Myristate
Ketones
Camphor
Carvone
Z)-6, O-Dimethyl-5 9-undecadien-2-one
@)-6,1
-Dimethyl-5 9-undecadien-2-one
Acids
Acetic acid
0.21
2.49
2.95
0.40
0.37
0.47
0.27
0.18
1.19
0.43
0.14
8.81
0.21
3.07
0.84
0.12
0.64
0.34
0.11
0.25
0.42
0.1
0.29
0.20
0.66
0.32
0.17
0.73
0.02
0.13
I .84
1.15
1.02
0.14
7.93
0.98
1.49
0.52
0.34
0.23
0.16
0.54
0.24
0.72
0.27
0.65
2.06
1.98
0.24
0.25
0.15
0.06
0.68
0.10
0.16
7.05
0.08
I .76
0.48
0.07
0.39
0.25
0.42
0.08
0.21
0.12
0.41
0.2
I
0.16
0.59
0.12
0.07
tyl butanoate, and
(2)-6,1O-dimethyl-5 9-undecadien-
2-one. 3-Carene, a-terpine ne, nonanal, 2-undecenal,
and (E,E)-2,4-decadienal were foun d only in M iyagawa
Wase, while (Z)-2-hexen-
1-01
and P-terpinol were de-
tected only in O wari fruit.
Comparison of volatile constitution in the three
different Satsuma mandarin varieties
Hydrocarbons
Hydrocarbons, especially the monot-
erpene hydrocarb ons, are the highest am ount group in
citrus aroma. The most abund ant group of vo latile com-
pounds in the three selected Satsuma mandarin fruits
were hydrocarbons, and the monoterpene hydrocar-
bons presented in higher qu antities than sesq uiterpene
hydrocarbons.
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1490
Q I A O Yu
et
11.
A
3 800000
3 600
3 400000
3 200000
3 000
000
2800000
2600000
u
2400000
2200000
B
2000000
8
1800000
z
1600000
-
I400000
2
1200000
1000 000 i
B
Time (min)
I
0
50.00
55.00
60.00
Time (min)
C
Time (min)
Fig.
Total ionic chromatograms of vo latile compoun ds in the three different Satsuma m andarins fruits.
A,
Guoqing
1; B,
Miyagawa Wase;
c,
owari.
The most abundant compounds in the three man-
darin fruits were limone ne
(462.893, 422.313,
and
400.603
pg g- , respectively) followed by y-terpinene
and P-myrcene.
Valencene, which was detected
in
the highest amounts
in Miyagaw a Wase, was the sesquiterpene compo nent
found
in
greatest concentrations in all sam ples, repre-
senting about
0.04-0.22
f total contents.
Alcohols Alcoho ls have been described to be the most
important con tributors to citrus flavor, especially ter-
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Study
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in
Fruit From Three Different Satsuma Mandarin Varieties
1491
Table 2
Compounds and contents
of
aroma components in the
three different Satsuma mandarin varieties
Compounds
Hydrocarbons
Content pg g-1)
Guoqing
1
Miyagawa Wase Owari
501.83 459.09 43 1.59
Monoterpenes 499.06 457.62 430.56
Sesquiterpenes 2.43 1.24 0.98
Others
0.34
0.23
0.05
Alcohols 63.64 31.77 49.63
Terpene alcohols 58.59 30.18 41.58
Others
0.66
0
0.3
I
Aliphatic aldehydes 13.87 12.8 9.82
Terpene aldehydes 2.03 0.57 1.19
Esters
2.26 0.4
I
1.46
Ketones 1.04
0 65
0.87
Acids 0 0 0.07
Total 584.67 505.29
494.63
Aliphatic alcohols
4.39 1.59 7.75
Aldehydes 15.90 13.37 11.01
pene alcohols hav e the characteristic aroma. The se
compou nds we r e f ound t o a ccoun t f o r 0 . 06 i n
Miyagaw a Wase, lower than in Gu oqing 1 and Owari.
The dom inant alcohol was linalool, with the highest
content in Guoqing 1 (50.54 pg g-I). Except for (E)-
2-hexen- 1-01, alcohol com ponents are fo und in higher
quantities in Guoqing 1 than other varieties. The key
aroma comp ounds of citrus such as cis-carveol, nerol,
c i t r o n e l l o l , a n d g e r a n i o l w e r e n o t d e t e c t e d i n
Miyagawa Wase.
Aldehydes Aldehydes are also the main aroma com -
pounds in citrus. Th e aliphatic aldehydes are found
in lower quantities than terpene aldehydes. Octana l
was found in considerable quantities (8.81, 7.93, and
7.05 pg g-I, respectively). Miyagaw a Wase contained
the lower quantitie s of terpene aldehydes, only rep-
resenting 0.11
.
The quantities of hexanal, decanal,
neral, and geranial in O wari were les s than those of
Guoqing 1. Moreover, several unsaturated aldehydes
wi th l ong ca r bona t e cha in s we r e f ound , such a s
undecanal in Guoqing 1and 2-undecenal in Miyagawa
Wase.
Esters
Esters presenting fruity note in trace am ounts
have been considered very impo rtant to citrus flavor.
The con tents of esters in the three variety fruits were
0.39, 0.08, and 0.30 , espectively. Ethyl hexanoate
and neryl acetate were detected in all samples. Ethyl
hexanoate was present about the same quanti ty in
Guoqing 1 and Ow ari and the lowest quanti t ies in
Miyagaw a Wase fruit. Neryl acetate was the most pre-
dominant among the ester compounds in all samples,
and it occurred in higher propo rtions in Miyagaw a Wase
fruit. Ethyl octanoate, linalyl acetate, citronellyl acetate,
and geranyl acetate were the four common esters found
in both Guoqing 1 and Owari, and they were detected
in higher quantity
in
Guoqing 1.
Ketones and acids
Ketones were believed to make a
positive contribution to the citrus flavor. The levels
of ketones in the three variety fruits were 0.18, 0.13,
and 0.18 , respectively. Carvone exhibited the high-
est concentration of ketones in all samples. Moreov er,
acetic acid was detected in Ow ari.
DISCUSSION
Arom a compound s will make different contributions to
the fruit because of their thresholds and the concentra-
tions in sample matrix. Th e contribution of chemical
compounds to food flavor is not judged by their con-
tent in sample. Only the compo und possessing intense
aroma value could be the key arom a to the fruit (Zhang
et
al.
2007). Elmaci and Altug 2005)detected 26 volatile
compounds in the three mandarin cultivars from Tur-
key using dynam ic headspace, and the key arom a im-
pact com pounds were limonene, y-terpinene, p-cymene,
myrcene, a-pinene, P-pinene, and a-terpinolene in all
samples by sensory evaluation.
Terpenic compounds
of
characteristic aroma in
Satsuma mandarin varieties
Limonene accounted for the major proportion in citrus
aroma. Tgnder
et al .
(1998) pointed ou t that the li-
monene presenting typical citrus aroma was the most
important compound in orange juice. Because of its
low threshold and high content, limonene was consid-
ered to be the key aroma compound in the three se-
lected Satsuma mandarin varieties.
Except for limonene, y-terpinene, P-myrcene, and
a-pine ne are the abundant monoterpenic com pounds
in Satsuma mandarin fruit. The odor thresholds of them
were low, and the three compo unds have a ci t rusy,
balsamic, and piney note (Ahmed et al. 1978; Tgnder
et
al.
1998; Plotto et
al.
2004). Elmaci and Altug 2005)
also found them to contribute to the mandarin fruit.
Therefore, y-terpinene, P-myrcene, and a- pin en e were
believed to be characteristic arom a compounds
of
se-
lected samples.
007,
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1492
QI O Yu
et al.
Characteristic alcohol and aldehyde aroma
compounds
Alcohols and aldehydes are the major aroma compounds
in citrus fruit. Among the alcohols and aldelhydes pre-
sented in this paper, linalool and octanal ranked the high-
est in terms of quantity. Linalool with fruity aroma
w as th e k ey a ro m a co m p o n en t i n o ran g e ju i ce
(Nisperos-Carried0 and Shaw 1990). Linalool made a
positive contribution to orange flavor in combination as
per Ohta
et al .
(1982). Octanal is in general described
as the key aroma com ponent in orange juice because of
typical citrus odor (Nisperos-Carried0 and Shaw 1990).
The study performed by Tgnder et al . (1998) showed
that the thresholds of linalool and octanal were only
lower than those of limonene . Both of them could make
a positive contribution to Satsu ma mandarin flavor.
Other characteristic aroma compounds
Most of the esters exhibited fruity aroma, especially
some low boiled compounds, such as ethyl acetate and
ethyl butanoate. They have extreme ly low thresholds
but could not be detected in this study due to their high
volatility. Some ketones with lowe r quantities would
have effect
on
the aroma of Satsuma mandarin fruit.
The key aroma components were limonene, linalool,
y-terpinene, p-m yrcene, a-p ine ne , and octanal in the
three Satsuma mandarin fruits. The difference of con-
stitution in these compounds contributed to the varia-
tion of the overall aroma. By comparing the amounts
of these six key aroma compounds, we can see that
five compounds of them, except for a-p inen e, were
presented in the highest quantities in G uoqing 1, fol-
lowed by Miyagawa Wase and Owari . Therefore,
Guoqing 1 had relatively intense aroma, which is in ac-
cordance with the sensory evaluation. More over, the
total amounts and categories of arom a compounds in
Guoqing 1 were more than others. From these results,
it can be concluded that the aroma of Guoqing 1 was
the most prefered compared with Miyagawa Wase and
Owari.
Furthermore, the TSS/TA in M iyagawa W ase fruit
had higher quantities than other fruits, but the quantity
of aroma was lower than Guoqing 1 and Owari. The
correlation of taste and smell compounds will be still
studied further
CONCLUSION
Fruit aromas of different varieties were analyzed by
headspace solid phase microextraction combined with
GC-M S. The results showed that there were 73, 71,
and 66 aroma components in the three varieties, the
compounds and amounts of hydrocarbons, alcohols,
aldehydes, and esters were dominant in Guoqing 1. The
contents of alcohols, esters, and ketones were lowest
in Miyagawa Wase and the quantities of hydrocarb ons
and aldehydes were lowest in Owari. The key aroma
compone nts were limonene, linalool, y-terpinene,
p
myrcene, a-pinene , and octanal in the three fruits.
Guoqing
1
contained more amounts of key aroma com-
pounds than Miyagawa Wase and Owari.
Acknowledgements
The authors are grateful to the Wangchunhua Citrus
Valley
Co.,
Ltd., China, for supplying citrus fruits. This
work was suppo rted by the Project of Agriculture Struc -
ture Readjust of Ministry of Agriculture, China (04-09-
038) and the Major Key Technology R&D Program of
Hubei Province, China (2005AA201 C68).
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in
Fruit From Three Different Satsuma Mandarin Varieties
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