OrangerV1, PascalFrancis, Corpus, bibRecord, 000128

Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

Identifieur interne : 000128 ( PascalFrancis/Corpus ); précédent : 000127; suivant : 000129

Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

Auteurs : CUIHUA LIU ; YUNJIANG CHENG ; HONGYAN ZHANG ; XIUXIN DENG ; FENG CHEN ; JUAN XU

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2012.

RBID : Pascal:12-0154060

Descripteurs français

Pascal (Inist)
- Composé volatil, Constituant, Citrus, Pelure, Huile, Arôme.

English descriptors

KwdEn :
- Aroma, Citrus, Constituent, Oil, Peel, Volatile compound.

Abstract

Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 60`
A06				`@2 10`
A08	`01`	`1`	`ENG`	`@1 Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil`
A11	`01`	`1`		`@1 CUIHUA LIU`
A11	`02`	`1`		`@1 YUNJIANG CHENG`
A11	`03`	`1`		`@1 HONGYAN ZHANG`
A11	`04`	`1`		`@1 XIUXIN DENG`
A11	`05`	`1`		`@1 FENG CHEN`
A11	`06`	`1`		`@1 JUAN XU`
A14	`01`			`@1 Key Laboratory of Horticultural Plant Biology (Ministry of Education), National Key Laboratory of Crop Genetic Improvement, College of Horticulture and Forestry, Huazhong Agricultural University @2 Wuhan 430070 @3 CHN @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 6 aut.`
A14	`02`			`@1 Department of Food, Nutrition and Packaging Sciences, Clemson University @2 Clemson, South Carolina 29634 @3 USA @Z 5 aut.`
A20				`@1 2617-2628`
A21				`@1 2012`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000509207690270`
A44				`@0 0000 @1 © 2012 INIST-CNRS. All rights reserved.`
A45				`@0 61 ref.`
A47	`01`	`1`		`@0 12-0154060`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.
C02	`01`	`X`		`@0 002A35B08`
C02	`02`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Composé volatil @2 FX @5 01`
C03	`01`	`X`	`ENG`	`@0 Volatile compound @2 FX @5 01`
C03	`01`	`X`	`SPA`	`@0 Compuesto volátil @2 FX @5 01`
C03	`02`	`X`	`FRE`	`@0 Constituant @5 02`
C03	`02`	`X`	`ENG`	`@0 Constituent @5 02`
C03	`02`	`X`	`SPA`	`@0 Constituyente @5 02`
C03	`03`	`X`	`FRE`	`@0 Citrus @2 NS @5 10`
C03	`03`	`X`	`ENG`	`@0 Citrus @2 NS @5 10`
C03	`03`	`X`	`SPA`	`@0 Citrus @2 NS @5 10`
C03	`04`	`X`	`FRE`	`@0 Pelure @5 19`
C03	`04`	`X`	`ENG`	`@0 Peel @5 19`
C03	`04`	`X`	`SPA`	`@0 Cáscara @5 19`
C03	`05`	`X`	`FRE`	`@0 Huile @5 20`
C03	`05`	`X`	`ENG`	`@0 Oil @5 20`
C03	`05`	`X`	`SPA`	`@0 Aceite @5 20`
C03	`06`	`X`	`FRE`	`@0 Arôme @5 24`
C03	`06`	`X`	`ENG`	`@0 Aroma @5 24`
C03	`06`	`X`	`SPA`	`@0 Aroma @5 24`
C07	`01`	`X`	`FRE`	`@0 Fruit @5 08`
C07	`01`	`X`	`ENG`	`@0 Fruit @5 08`
C07	`01`	`X`	`SPA`	`@0 Fruto @5 08`
C07	`02`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`03`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`04`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`05`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
N21				`@1 114`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 12-0154060 INIST
ET :	Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil
AU :	CUIHUA LIU; YUNJIANG CHENG; HONGYAN ZHANG; XIUXIN DENG; FENG CHEN; JUAN XU
AF :	Key Laboratory of Horticultural Plant Biology (Ministry of Education), National Key Laboratory of Crop Genetic Improvement, College of Horticulture and Forestry, Huazhong Agricultural University/Wuhan 430070/Chine (1 aut., 2 aut., 3 aut., 4 aut., 6 aut.); Department of Food, Nutrition and Packaging Sciences, Clemson University/Clemson, South Carolina 29634/Etats-Unis (5 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2012; Vol. 60; No. 10; Pp. 2617-2628; Bibl. 61 ref.
LA :	Anglais
EA :	Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.
CC :	002A35B08; 002A35B09
FD :	Composé volatil; Constituant; Citrus; Pelure; Huile; Arôme
FG :	Fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
ED :	Volatile compound; Constituent; Citrus; Peel; Oil; Aroma
EG :	Fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
SD :	Compuesto volátil; Constituyente; Citrus; Cáscara; Aceite; Aroma
LO :	INIST-7332.354000509207690270
ID :	12-0154060

Links to Exploration step

Pascal:12-0154060

Le document en format XML

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<s2>Wuhan 430070</s2>
<s3>CHN</s3>
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<sZ>3 aut.</sZ>
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<s3>CHN</s3>
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<author><name sortKey="Xiuxin Deng" sort="Xiuxin Deng" uniqKey="Xiuxin Deng" last="Xiuxin Deng">XIUXIN DENG</name>
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<s2>Wuhan 430070</s2>
<s3>CHN</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
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<sZ>5 aut.</sZ>
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<front><div type="abstract" xml:lang="en">Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.</div>
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<s2>Wuhan 430070</s2>
<s3>CHN</s3>
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<fA14 i1="02"><s1>Department of Food, Nutrition and Packaging Sciences, Clemson University</s1>
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<fC01 i1="01" l="ENG"><s0>Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.</s0>
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</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Compuesto volátil</s0>
<s2>FX</s2>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Constituant</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Constituent</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Constituyente</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Citrus</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Citrus</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Citrus</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Pelure</s0>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Peel</s0>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Cáscara</s0>
<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Huile</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Oil</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Aceite</s0>
<s5>20</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Arôme</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Aroma</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Aroma</s0>
<s5>24</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Fruit</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Fruit</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Fruto</s0>
<s5>08</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>114</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 12-0154060 INIST</NO>
<ET>Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil</ET>
<AU>CUIHUA LIU; YUNJIANG CHENG; HONGYAN ZHANG; XIUXIN DENG; FENG CHEN; JUAN XU</AU>
<AF>Key Laboratory of Horticultural Plant Biology (Ministry of Education), National Key Laboratory of Crop Genetic Improvement, College of Horticulture and Forestry, Huazhong Agricultural University/Wuhan 430070/Chine (1 aut., 2 aut., 3 aut., 4 aut., 6 aut.); Department of Food, Nutrition and Packaging Sciences, Clemson University/Clemson, South Carolina 29634/Etats-Unis (5 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2012; Vol. 60; No. 10; Pp. 2617-2628; Bibl. 61 ref.</SO>
<LA>Anglais</LA>
<EA>Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.</EA>
<CC>002A35B08; 002A35B09</CC>
<FD>Composé volatil; Constituant; Citrus; Pelure; Huile; Arôme</FD>
<FG>Fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</FG>
<ED>Volatile compound; Constituent; Citrus; Peel; Oil; Aroma</ED>
<EG>Fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</EG>
<SD>Compuesto volátil; Constituyente; Citrus; Cáscara; Aceite; Aroma</SD>
<LO>INIST-7332.354000509207690270</LO>
<ID>12-0154060</ID>
</server>
</inist>
</record>

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Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

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