Characterization of the Major Aroma-Active Compounds in Peel Oil of an HLB-Tolerant Mandarin Hybrid Using Aroma Extraction Dilution Analysis and Gas Chromatography-Mass Spectrometry/Olfactometry

摘要

AbstractIntroductionThe main purposes of this study were to identity major peel oil odorants and determine which aroma compounds are primarily responsible for the overall aroma profile of a recently developed Huanglongbing (HLB)-tolerant mandarin hybrid.MethodsThe aroma-active compounds present in the recently developed mandarin hybrid peel oil were extracted by solvent-assisted flavor evaporation (SAFE) and then analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and aroma extract dilution analysis (AEDA).ResultsThirty odor-active compounds in the flavor dilution (FD) factor range of 2 to 256 have been identified. On the basis of high FD factors, α-pinene, limonene, β-myrcene, linalool, and β-caryophyllene were characterized as the most essential aroma compounds at a FD factor ≥?128, followed by γ-terpinene, β-pinene, terpinolene, p-dimethylstyrene, (E)-linalool oxide, decanal, β-cubebene, α-terpineol, and perilla aldehyde at a FD factor ≥?16. Among all the detected aroma compounds, limonene was the most abundant compound (86.5?±?2.8%), followed by γ-terpinene (5.3?±?0.1%), β-myrcene (2.4?±?0.1%), and α-pinene (1.2?±?0.0%).ConclusionsThe compounds including α-pinene, limonene, β-myrcene, linalool, and β-caryophyllene were characterized as the most essential aromas. The sensory evaluation results indicated that the major attributes (FD?≥?2) such as floral, lemon, peel-like, green, mint, and sweet were comparable to that of natural mandarin peel oil.Implications