Ferrer Vincent, Paymal Noémie, Quinton Carole, Tomi Félix, Luro François
UMR AGAP Institut, University of Montpellier, CIRAD, INRAE, Institut Agro, 20230 San Giuliano, France.
Rémy Cointreau, Les Molières, 49124 Saint-Barthélemy-d'Anjou, France.
Plants (Basel). 2022 Oct 17;11(20):2747. doi: 10.3390/plants11202747.
The peel essential oil (PEO) of sweet orange is used for flavoring liquors or foods and in the perfumery and cosmetics industry. The fruit maturity stage can modify the essential oil composition and aromatic properties, but little information is available on the evolution of PEO during the entire time set of fruit development. In this study, the yield, chemical composition and aromatic profile over the three phases of orange development were monitored. Four fruit traits (peel color, weight, acidity and sweetness) were recorded to characterize fruit development. Fruits of two sweet orange cultivars were sampled every two weeks from June to May of the next year. PEO was obtained by hydrodistillation and analyzed by gas chromatography coupled with a flame ionization detector (GC-FID). Compounds were identified with GC coupled with mass spectrometry (GC/MS). Ten expert panelists using the descriptor intensity method described the aromatic profile of PEO samples. The PEO composition was richer in oxygenated compounds at early fruit development stages, with an aromatic profile presenting greener notes. During fruit growth (Phases I and II), limonene's proportion increased considerably as a few aliphatic aldehydes brought the characteristic of orange aroma. During fruit maturation (from November to March), the PEO composition and aromatic profile were relatively stable. Later, some modifications were observed. Regardless of the fruit development stage, the two sweet oranges presented distinct PEO compositions and aromatic profiles. These results constitute a temporal reference for the chemical and aromatic evolution of sweet orange PEO in the fruit development process under Mediterranean conditions. During the first two phases of fruit development, many changes occur in the PEO composition and aroma, suggesting that their exploitation could create new products.
甜橙果皮精油（PEO）用于酒类或食品调味，以及香料和化妆品行业。果实成熟阶段会改变精油成分和香气特性，但关于整个果实发育过程中PEO的演变情况，可用信息较少。在本研究中，监测了橙子发育三个阶段的产量、化学成分和香气特征。记录了四个果实性状（果皮颜色、重量、酸度和甜度）以表征果实发育。从6月到次年5月，每两周对两个甜橙品种的果实进行采样。通过水蒸馏法获得PEO，并采用气相色谱-火焰离子化检测器（GC-FID）进行分析。化合物通过气相色谱-质谱联用（GC/MS）进行鉴定。十名专家小组成员使用描述符强度法描述了PEO样品的香气特征。在果实发育早期阶段，PEO成分中含氧化合物更丰富，香气特征呈现出更清新的气息。在果实生长期间（阶段I和阶段II），柠檬烯的比例大幅增加，同时一些脂肪醛带来了橙子香气的特征。在果实成熟期间（11月至次年3月），PEO成分和香气特征相对稳定。后来，观察到了一些变化。无论果实发育阶段如何，两个甜橙呈现出不同的PEO成分和香气特征。这些结果为地中海条件下甜橙PEO在果实发育过程中的化学和香气演变提供了一个时间参考。在果实发育的前两个阶段，PEO成分和香气发生了许多变化，这表明对它们的开发可能会创造出新的产品。
