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- Title
Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis of the volatile extracts of pummelo ( Citrus maxima) peel.
- Authors
Sun, Hao; Ni, Hui; Yang, Yuanfan; Chen, Feng; Cai, Huinong; Xiao, Anfeng
- Abstract
ABSTRACT Volatile extracts were prepared from the peel of pummelo by cold pressing (CP), water distillation (WD), simultaneous distillation and extraction (SDE), microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical CO2 fluid extraction (SFE). They were analysed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS). The former technique showed that the CP essential oil (CP-EO), MAE and UAE extracts possessed similar odour profiles to the natural pummelo odour, whereas the SDE extract and WD essential oil (WD-EO) presented the fermented/overripe and alcohol/pungent notes, and the SFE extract had a sweet note. Although the GC-MS analyses revealed the six extracts had a certain degree of differences in their compositions, they had similar major volatiles, including limonene (301 476-497 028 µg/ml), β-myrcene (86 400-230 400 µg/ml), β-pinene (1370-7129 µg/ml), linalool (1916-4482 µg/ml) and germacrene D (1165-2327 µg/ml). Analyses of odour activity values (OAVs) and cluster analysis revealed the fermented/overripe and alcohol/pungent notes of the SDE extract and WD-EO were attributed to nerol, geraniol and linalool oxide. The sweet note of the SFE extract was ascribed to citronellal and limonene oxide. Besides, a lack of limonene, neral and geranial resulted in a light green aroma of the SFE extract. This information might be valuable for further development of aromatically desirable products from citrus fruits. Copyright © 2014 John Wiley & Sons, Ltd.
- Subjects
TASTE testing of food; GAS chromatography/Mass spectrometry (GC-MS); VOLATILE organic compounds; PUMMELO; ESSENTIAL oils; PUNGENCY
- Publication
Flavour & Fragrance Journal, 2014, Vol 29, Issue 5, p305
- ISSN
0882-5734
- Publication type
Article
- DOI
10.1002/ffj.3206