Jo Seong Min, Moon Hee Sung, Hong Seong Jun, Yoon Sojeong, Jeong Hyangyeon, Park Hyeonjin, Ban Younglan, Youn Moon Yeon, Lee Youngseung, Park Sung-Soo, Kim Jae Kyeom, Shin Eui-Cheol
Department of GreenBio Science(BK21)/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea.
Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea.
Food Chem. 2025 Sep 1;485:144415. doi: 10.1016/j.foodchem.2025.144415. Epub 2025 Apr 18.
This study used electronic sensors and gas chromatography-mass spectrometry-olfactometry to analyze the peels of eight citrus fruits. Five taste patterns were evaluated, with citrus kiyomi having the highest sweetness and bitterness and citrus tsunokaori having the highest sourness. Electronic nose and gas chromatography-mass spectrometry analyses revealed the major volatile compounds to be limonene, myrcene, and α-pinene. Citrus kiyomi had the highest limonene content. Gas chromatography olfactometry analysis identified 12 odor-active compounds, with limonene being the most intense. The analysis of odor contributions expressed as thresholds indicates that limonene accounted for the most significant proportion. Further principal component analysis, hierarchical cluster analysis, partial least squares discriminant, and correlation network analysis were used to identify correlations between flavor compounds and samples, making it easier to assess similarities between samples.
