Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil
Identifieur interne : 000128 ( PascalFrancis/Corpus ); précédent : 000127; suivant : 000129Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil
Auteurs : CUIHUA LIU ; YUNJIANG CHENG ; HONGYAN ZHANG ; XIUXIN DENG ; FENG CHEN ; JUAN XUSource :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2012.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
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.
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Format Inist (serveur)
NO : | PASCAL 12-0154060 INIST |
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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 |
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Pascal:12-0154060Le document en format XML
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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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<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>
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<ID>12-0154060</ID>
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