Qualitative and Quantitative Composition of the Flavour Components of Taiwan Calamondin and Philippine Calamansi Fruit

摘要

A solid-phase micro-extraction (SPME) procedure for analysis of the flavour components of two varieties of Citrus madurensis Lour (Syn, Citrus microcarpa Bunge), the Philippine calamansi and the Taiwan calamondin, is presented Fifty-eight components were identified, and grouped into eight classes: 8 monoterpene hydrocarbons, 3 oxygenated monoter-penes, 18 sesquiterpenes, 2 aliphatic hydrocarbons, 10 esters, 11 aldehydes, 3 alcohols and 3 ketones. On the whole, Philippine calamansi juice has statistically higher percentage of ketones, monoterpene hydrocarbons, and sesquiterpenes than calamondin from Taiwan Principal component analysis (PCA) was used as a descriptive tool to identify aroma species that contributed strongly to overall flavour constituent's variation. Five principal components were extracted from the data matrix represent a cumulative 84.1 % of the total variation of aroma concentration Among the five PCA axes, the distribution of the Philippine calamansi samples was separated nicely from the distribution of the Taiwan calamondin samples along the third and fourth axes graphically The third axis is the axis of beta-pinene and beta-cube-bene White nonyl alcohol and itnalyl alcohol correlate greatly to the fourth axis. The key components occurring in the Taiwan calamondin and Philippine calamansi were compared and discussed.