Feng Shi, Suh Joon Hyuk, Gmitter Frederick G, Wang Yu
Department of Food Science and Human Nutrition, University of Florida , 572 Newell Drive, Gainesville, Florida 32611, United States.
J Agric Food Chem. 2018 Jan 10;66(1):203-211. doi: 10.1021/acs.jafc.7b04968. Epub 2017 Dec 27.
Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma.
关于柑橘风味的开创性研究已经深入开展。然而，甜橙和柑橘之间的特征风味差异尚未明确。在本研究中，感官分析表明香气在区分橙子风味和柑橘风味中起着关键作用。为了研究香气，使用了瓦伦西亚橙和LB8 - 9柑橘。通过香气提取物稀释分析（AEDA）初步鉴定了它们最具香气活性的化合物。对关键挥发性成分进行定量，然后计算气味活性值（OAVs），进一步检测到影响橙子/柑橘整体香气特征的强效成分（OAV≥1）。后续的香气特征分析表明，丁酸乙酯、2 - 甲基丁酸乙酯、辛醛、癸醛和乙醛是类似橙子香气的关键成分，而芳樟醇、辛醛、α - 蒎烯、柠檬烯和（E，E）- 2,4 - 癸二烯醛被认为是类似柑橘香气的关键成分。此外，一种未发布的具有类似橙子风味果实的柑橘杂交品种被用于验证类似橙子香气中特征挥发性成分的鉴定。
