Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata)

• DOI: 10.1021/acs.jafc.7b04968
• Publication Date: 2017-12-14T08:48:17Z
• Authors: Shi Feng; Joon Hyuk Suh; Frederick G. Gmitter; Yu Wang
• Keywords: Decanal; Octanal; Citrus × sinensis; Mandarin Chinese

Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic difference between sweet orange and mandarin has not defined. In this study, sensory analysis illustrated crucial role of aroma in differentiation flavor. To study aroma, Valencia LB8-9 were used. Their most aroma-active compounds preliminarily identified by extract dilution (AEDA). Quantitation key volatiles followed calculation odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting overall aromatic profile orange/mandarin. Follow-up revealed that ethyl butanoate, 2-methylbutanoate, octanal, decanal, acetaldehyde essential for orange-like whereas linalool, α-pinene, limonene, (E,E)-2,4-decadienal considered mandarin-like aroma. Furthermore, an unreleased hybrid producing fruit with was used validate identification