Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques

Elmaci, Y. and Onoğur, T. (2012) Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques. Acta Alimentaria, 41 (1). pp. 131-139. ISSN 0139-3006

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Abstract

The aroma impact compounds in peels of major mandarin varieties namely Satsuma (Citrus unshi), Bodrum (Citrus deliciosa), and Clementine (Citrus reticulata) from the Aegean region of Turkey were analysed by using a headspace/GC/MS technique, the sensory evaluation was performed by quantitative descriptive analysis. The major volatiles detected in mandarin peels were: limonene (79.96%), γ-terpinene (7.84%), β-myrcene (3.61%), α-pinene (1.68%) (Satsuma); limonene (64.19%), γ-terpinene (14.62%), α-pinene (6.49%), β-pinene (3.99%), β-myrcene 3.88%), α-thujene (2.54%) (Bodrum); limonene (85.87%), β-myrcene (4.54%), γ-terpinene (4.04%), α-pinene (1.49%), octanal (1.02%) (Clementine). The results of sensory analysis demonstrated the following aroma descriptors for each mandarin type; bitter orange, leaf, floral, woody, lemon, alcohol, medicinal (Satsuma); floral, bitter orange, lemon, leaf, woody (Bodrum); bitter orange, lemon, floral, woody, leaf, alcohol, medicinal (Clementine).

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