Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance

Journal of the Science of Food and Agriculture

Volumn 91, Issue 3, 2011, Pages 449-460

  Miyazaki, Takayuki ^a   Plotto, Anne ^b   Goodner, Kevin ^c   Gmitter, Fred G ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c Sensus LLC   (United States)

Author keywords

Aroma volatiles; Citrus breeding; Citrus reticulata; Fruit quality; Mandarin; Tangerine

Indexed keywords

OXYGEN DERIVATIVE; TERPENE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CITRUS FRUIT; CLUSTER ANALYSIS; FRUIT; GENETICS; HYBRIDIZATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS;

CITRUS; CLUSTER ANALYSIS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYBRIDIZATION, GENETIC; ODORS; OXYGEN COMPOUNDS; PRINCIPAL COMPONENT ANALYSIS; TERPENES; VOLATILE ORGANIC COMPOUNDS;

CITRUS; CITRUS RETICULATA; CITRUS SINENSIS;

EID: 78651089979     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4205     Document Type: Article

References (46)

1. Gottwald TR, Graham JH and Schubert TS, Citrus canker: the pathogen and its impact. Plant Health Progress (2002). [Online]. Available: [8 October 2010].
2. US Department of Agriculture, Citrus Fruits 2009 Summary. [Online]. Available: [14 April 2010].
3. US Department of Agriculture, United States Standards for Grades of Florida Tangerines. [Online]. Available: [1 September 2009].
4. Gmitter FG, Grosser JW, Castle WS and Moore GA, A comprehensive citrus genetics improvement programme, in Citrus Genetics, Breeding and Biotechnology, ed. by Khan IH. CAB International, Wallingford, UK, pp. 9-18 (2007).
5. Pérez-Cacho PR and Rouseff RL, Fresh squeezed orange juice odor: a review. Crit Rev Food Sci Nutr 48: 681-695 (2008).
6. Coleman RL and Shaw PE, Analysis of tangerine essence oil and aroma oil. J Agric Food Chem 20: 1290-1292 (1972).
7. Moshonas MG and Shaw PE, Quantitative and qualitative analysis of tangerine peel oil. J Agric Food Chem 22: 282-284 (1974).
8. Buettner A, Mestres M, Fischer A, Guash J and Schieberle P, Evaluation of the most odour-active compounds in the peel oil of Clementines (Citrus reticulata Blanco cv. Clementine). Eur Food Res Technol 216: 11-14 (2003).
9. Chisholm MG, Jell JA and Cass DM Jr, Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography olfactometry. Flavour Fragr J 18: 275-281 (2003).
10. Sawamura M, Minh Tu NT, Onishi Y, Ogawa E and Choi HS, Characteristic odor components of Citrus reticulata Blanco (Ponkan) cold-pressed oil. Biosci Biotechnol Biochem 68: 1690-1697 (2004).
11. Elmaci Y and Altug T, Flavor characterization of three mandarin cultivars (Satsuma, Bodrum, Clementine) by using GC/MS and flavor profile analysis techniques. J Food Qual 28: 163-170 (2005).
12. Pérez-López AJ and Carbonell-Barrachina AA, Volatile odour components and sensory quality of fresh and processed mandarin juices. J Sci Food Agric 86: 2404-2411 (2006).
13. Kerbiriou P, Plotto A, Goodner K, Baldwin E and Gmitter FG Jr, Distribution of aroma volatiles in a population of tangerine hybrids. Proc Fla State Hortic Soc 120: 267-275 (2007).
14. Barboni T, Luro F, Chiaramonti N, Desjobert JM, Muselli A and Costa J, Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry. Food Chem 116: 382-390 (2009).
15. Tietel Z, Bar E, Lewinsohn E, Feldmesser E, Fallik E and Porat R, Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins. J Sci Food Agric 90: 995-1007 (2010).
16. Lan-Phi NT, Shimamura T, Ukeda H and Sawamura M, Chemical and aroma profiles of Yuzu (Citrus junos) peel oils of different cultivars. Food Chem 115: 1042-1047 (2009).
17. Allegrone G, Belliardo F and Cabella P, Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties. J Agric Food Chem 54: 1844-1848 (2006).
18. Shaw PE, Goodner KL, Moshonas MG and Hearn J, Comparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components. Sci Hortic 91: 71-80 (2001).
19. Hodgson RW, Horticultural varieties of citrus, in The Citrus Industry, Vol. 1, ed. by Reuther W, Webber HJ and Batchelor LD. University of California Press, Berkeley, CA, pp. 431-591 (1967).
20. Wutscher HK, Maxwell NP and Shull AV, Bower, a new mandarin variety for Texas. J Rio Grande Valley Hortic Soc 27: 40-43 (1973).
21. Futch SH and Jackson LK, Murcott (Honey Tangerine). Fact sheet HS174. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
22. Futch SH and Jackson LK, Orlando Tangelo. Fact sheet HS175. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
23. Jackson LK and Futch SH, Dancy Tangerine. Fact sheet HS169. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
24. Jackson LK and Futch SH, Fallglo Tangerine. Fact sheet HS173. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
25. Jackson LK and Futch SH, Minneola Tangelo. Fact sheet HS171. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
26. Jackson LK and Futch SH, Robinson Tangerine. Fact sheet HS178. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
27. Jackson LK and Futch SH, Temple Tangor. Fact sheet HS181. Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida (2003).
28. Goodner KL, Rouseff RL and Hofsommer HJ, Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds. LWT Food Sci Technol 41: 951-958 (2008).
29. Kondjoyan N and Berdagué JL, A Compilation of Relative Retention Indices for the Analysis of Aromatic Compounds (1st edn). Laboratoire Flaveur, INRA de THEIX, Saint Genes Champanelle, France (1996).
30. Adams RP, Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry (4th edn). Allured Publishing, Carol Stream, IL (2007).
31. Johnson RA and Wichern DW, Applied Multivariate Statistical Analysis (3rd edn). Prentice Hall, Englewood Cliffs, NJ (1992).
32. Moshonas MG and Shaw PE, Analysis of volatile constituents from tangerine essence. J Agric Food Chem 20: 70-71 (1972).
33. Moshonas MG and Shaw PE, Quantitation of volatile constituents in mandarin juices and its use for comparison with orange juices by multivariate analysis. J Agric Food Chem 45: 3968-3972 (1997).
34. Minh Tu NT, Thanh LX, Une A, Ukeda H and Sawamura M, Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. Flavour Fragr J 17: 169-174 (2002).
35. Njoroge SM, Koaze H, Mwaniki M, Minh Tu NT and Sawamura M, Essential oils of Kenyan citrus fruits: volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo (C. paradisi × C. tangerina). Flavour Fragr J 20: 74-79 (2005).
36. Pérez-López AJ, Saura D, Lorente J and Carbonell-Barrachina AA, Limonene, linalool, α-terpineol and terpinen-4-ol as quality control parameters in mandarin juice processing. Eur Food Res Technol 222: 281-285 (2006).
37. Dharmawan J, Kasapis S, Curran P and Johnson JR, Characterization of volatile compounds in selected citrus fruits from Asia. Part I: Freshly-squeezed juice. Flavour Fragr J 22: 228-232 (2007).
38. Plotto A, Margaría CA, Goodner KL and Baldwin EA, Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds. Flavour Fragr J 23: 398-406 (2008).
39. Lewinsohn E, Sitrit Y, Bar E, Azulay Y, Ibdah M, Meir A, et al, Not just colors: carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends Food Sci Technol 16: 407-415 (2005).
40. Hinterholzer A and Schieberle P, Identification of the most odour active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques. Flavour Fragr J 13: 49-55 (1998).
41. Mahattanatawee K, Rouseff R, Valim MF and Naim M, Identification and aroma impact of norisoprenoids in orange juice. J Agric Food Chem 53: 393-397 (2005).
42. Macleod WD Jr and Buigues NM, Sesquiterpenes. I. Nootkatone, a new grapefruit flavor constituent. J Food Sci 29: 565-568 (1964).
43. Sawamura M and Kuriyama T, Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan). J Agric Food Chem 36: 567-569 (1988).
44. Shaw PE, Fruits II in Volatile Compounds in Foods and Beverages, ed. by Maarse H. Marcel Dekker, New York, pp. 305-327 (1991).
45. Shaw PE, Moshonas MG, Hearn CJ and Goodner KL, Volatile constituents in fresh and processed juices from grapefruit and new grapefruit hybrids. J Agric Food Chem 48: 2425-2429 (2000).
46. Gancel AL, Ollitrault P, Froelicher Y, Tomi F, Jacquemond C, Luro F, et al, Citrus somatic allotetraploid hybrids exhibit a differential reduction of leaf sesquiterpenoid biosynthesis compared with their parents. Flavour Fragr J 20: 626-632 (2005).