Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China.
Molecules. 2023 Jul 11;28(14):5326. doi: 10.3390/molecules28145326.
Zangju ( cv. Manau Gan) is the main citrus cultivar in Derong County, China, with unique aroma and flavour characteristics, but the use of Zangju peel (CRZP) is limited due to a lack of research on its peel. In this study, electronic nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and partial least squares-discriminant analysis (PLS-DA) methods were used to rapidly and comprehensively evaluate the volatile compounds of dried CRZP and to analyse the role of dynamic changes at different maturation stages. The results showed that seventy-eight volatile compounds, mainly aldehydes (25.27%) and monoterpenes (55.88%), were found in the samples at four maturity stages. The contents of alcohols and aldehydes that produce unripe fruit aromas are relatively high in the immature stage (October to November), while the contents of monoterpenoids, ketones and esters in ripe fruit aromas are relatively high in the full ripening stage (January to February). The PLS-DA model results showed that the samples collected at different maturity stages could be effectively discriminated. The VIP method identified 12 key volatile compounds that could be used as flavour markers for CRZP samples collected at different maturity stages. Specifically, the relative volatile organic compounds (VOCs) content of CRZP harvested in October is the highest. This study provides a basis for a comprehensive understanding of the flavour characteristics of CRZP in the ripening process, the application of CRZP as a byproduct in industrial production (food, cosmetics, flavour and fragrance), and a reference for similar research on other varieties.
樟桔（cv. Manau Gan）是中国德荣县的主要柑橘品种，具有独特的香气和风味特征，但由于对其果皮的研究不足，限制了樟桔皮（CRZP）的使用。本研究采用电子鼻、顶空-气相色谱-离子迁移谱（HS-GC-IMS）和偏最小二乘判别分析（PLS-DA）方法，快速全面地评价了干 CRZP 的挥发性化合物，并分析了不同成熟阶段动态变化的作用。结果表明，在四个成熟阶段的样品中发现了 78 种挥发性化合物，主要为醛类（25.27%）和单萜类（55.88%）。未成熟阶段（10 月至 11 月）产生未成熟水果香气的醇类和醛类含量相对较高，而成熟阶段（1 月至 2 月）产生成熟水果香气的单萜类、酮类和酯类含量相对较高。PLS-DA 模型结果表明，不同成熟阶段采集的样品可有效区分。VIP 法鉴定出 12 种关键挥发性化合物，可作为不同成熟阶段 CRZP 样品的风味标志物。特别是 10 月收获的 CRZP 的相对挥发性有机化合物（VOCs）含量最高。本研究为全面了解 CRZP 成熟过程中的风味特征提供了依据，为 CRZP 作为工业生产（食品、化妆品、香料和香精）副产物的应用提供了参考，也为类似的其他品种研究提供了参考。
