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, People's Republic of China.
J Agric Food Chem. 2012 Mar 14;60(10):2617-28. doi: 10.1021/jf2039197. Epub 2012 Mar 2.
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.
野生橘（Mangshanyegan，Citrus nobilis Lauriro）的挥发性成分通过 GC-MS 进行了表征，并通过香气萃取稀释分析（AEDA）和气相色谱-嗅觉测量法（GC-O）鉴定了其香气活性化合物。将 Mangshanyegan 的挥发性成分与其他四种柑橘属物种（包括椪柑、尤力克柠檬、黄岩本地早蜜橘和脐橙）的挥发性成分进行了比较。在 Mangshanyegan 中，单萜烃类化合物占主导地位，特别是 d-柠檬烯和β-月桂烯，分别占总挥发性成分的 85.75%和 10.89%。在 FD = 27 的 12 种化合物中，仅在 Mangshanyegan 中存在 8 种含氧化合物，包括（Z）-和（E）-芳樟醇氧化物。GC-O、定量分析、气味活值（OAV）和缺失测试的综合结果表明，β-月桂烯和（Z）-和（E）-芳樟醇氧化物是 Mangshanyegan 的特征香气化合物，有助于其香气具有香脂和花香的特征。
