Chemical Composition Analysis of Volatile Components in Newhall Navel Oranges

doi:10.7506/spkx1002-6630-201306035

Abstract

Abstract: Volatile aroma components in Newhall navel oranges were analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with a pre-condensation system. Totally 42 volatile compounds were detected, which included limonene (46.33%), ethanol (17.41%), β-myrcene (11.73%), sabinene (7.60%), α-pinene (5.29%), acetaldehyde (3.56%) and Δ-3-carene (2.59%).

Key words: volatile compounds, Newhall navel orange, pre-condensation system, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS255.2

References

[1] 陈杰. 纽荷尔脐橙[M]. 北京：金盾出版社, 2006.
[2] 牛丽影, 吴继红, 胡小松, 等. 橙汁中挥发性风味成分分析的研究进展[J]. 饮料工业, 2006, 9(9): 8-11.
[3] 牛丽影, 吴继红, 廖小军, 等. 不同类型橙汁挥发性风味成分的测定与比较[J]. 中国食品学报, 2008, 8(1): 119-124.
[4] 朱群英, 张国文, 江勇, 等. SPME-GC/MS法分析南丰蜜桔中的挥发性成分[J]. 南昌大学学报(理科版), 2010, 34(4):361-368.
[5] BRAT P, REGA B, ALTER P, et al. Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice[J]. Journal of Agricultural & Food Chemistry, 2003, 51: 3442-3447.
[6] PEREZ-CACHO P R, ROUSEFF R L. Fresh squeezed orange juice odor: a review[J]. Critical Reviews in Food Science and Nutrition, 2008, 48: 681-695.
[7] TIETEL Z, PLOTTO A, FALLIK E, et al. Taste and aroma of fresh and stored mandarins[J]. Journal of the Science of Food and Agriculture, 2011, 91:14-23.
[8] WANG X M, WU T. Release of isoprene and monoterpenes during the aerobic decomposition of orange wastes from laboratory incubation experiments[J]. Environmental Science & Technology, 2008, 42: 3265-3270.
[9] BELITZ H D, GROSCH W, SCHIEBERLE P. Food chemistry (3rd revised ed.)[M], Springer: New York, 2004.
[10] PETERSON D, REINECCIUS G A. Biological pathways for the formation of oxygen-containing aroma compounds. REINECCIUS G A, REINECCIUS T A, Heteroatomic aroma compounds[M]. Washington: American Chemical Society, 2002: 227-242.
[11] BUETTNER A, SCHIEBERLE P. Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments[J]. Journal of Agricultural & Food Chemistry, 2001, 49: 2387-2394.
[12] UMANO K, HAGI Y, SHIBAMOTO T. Volatile chemicals identified in extracts from newly hybrid citrus, Dekopon (Shiranuhi mandarin Suppl. J.)[J]. Journal of Agricultural & Food Chemistry, 2002, 50: 5355-5359.
[13] OBENLAND D M, AUNG L H, BRIDGES D L, et al. Volatile emissions of navel oranges as predictors of freeze damage[J]. Journal of Agricultural & Food Chemistry, 2003, 51: 3367-3371.
[14] OBENLAND D, COLLIN S, SIEVERT J, et al. Commercial packing and storage of navel oranges alters aroma volatiles and reduces flavor quality[J]. Postharvest Biology & Technology, 2008, 47: 159-167.
[15] 单杨, 李忠海. 固相微萃取/气相色谱-质谱法分析温州蜜桔精油挥发性成分[J]. 食品科学, 2006, 27(11): 421-424.
[16] 尚雪波，张菊华，单杨，潘兆平，刘阳. GC-MS 法分析杂柑皮中挥发性精油成分[J].食品科学, 2010, 31(2): 175-178.
[17] 杨荣华. 酸桔果皮油挥发性成分的研究[J]. 食品科学, 2001, 22(3): 71-73.
[18] HOSNI K, ZAHED N, CHRIF R, et al. Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence[J]. Food Chemistry, 2010, 123: 1098-1104.
[19] NJOROGE S M, UKEDA H, SAWAMURA M. Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage[J]. Journal of Agricultural & Food Chemistry, 2003, 51: 4029-4035.
[20] DHARMAWAN J, KASAPIS S, CURRAN P, et al. Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice[J]. Flavour and Fragrance Journal, 2007, 22: 228-232.
[21] PéREZ A G, LUACES P, OLIVA J, et al. (2005). Changes in vitamin C and flavour components of mandarin juice due to curing of fruits[J]. Food Chemistry, 91: 19-24.
[22] DEVOS M, PATTE F, ROUAULT J, et al. Standardized Human olfactory thresholds[M]. New York: Oxford University Press, 1990.
[23] MESTRES M, BUSTO O, GUASCH J. Analysis of organic sulfur compounds in wine aroma[J]. Journal of Chromatography A, 2000, 881: 569-581.