Quantitation of volatile constituents in mandarin juices and its use for comparison with orange juices by multivariate analysis.

摘要

Sixteen unpasteurized juices and one pasteurized juice from mandarin [Citrus reticulata] and mandarin hybrid fruit were analysed by headspace gas chromatography (HSGC), and 42 volatile constituents were quantified in each sample. In 15 of the mandarin juice samples, the contents of volatile constituents believed to be important to citrus flavour were relatively low compared with those in orange juice. The quantities were used for comparison with unpasteurized orange juices, using data similarly obtained by HSGC in an earlier study. Multivariate analysis separated the mandarin and orange samples, when the first three principal components were displayed graphically.