Molecules 2008, 13(6), 1333-1344; doi:10.3390/molecules13061333
Article

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Yu Qiao, Bi Jun Xie, Yan Zhang, Yun Zhang, Gang Fan, Xiao Lin Yao and Si Yi Pan* email
College of Food Science and Technologhy, Huazhong Agricultural University, Shizhishan Street No. 1, Wuhan, Hubei, 430070, P. R. China
* Author to whom correspondence should be addressed.
Received: 20 April 2008; in revised form: 19 May 2008 / Accepted: 19 May 2008 / Published: 12 June 2008
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Abstract: Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.
Keywords: Aroma; GC-MS; GC-O; Jinchen; fruit juice; peel oil

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MDPI and ACS Style

Qiao, Y.; Xie, B.J.; Zhang, Y.; Zhang, Y.; Fan, G.; Yao, X.L.; Pan, S.Y. Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules 2008, 13, 1333-1344.

AMA Style

Qiao Y, Xie BJ, Zhang Y, Zhang Y, Fan G, Yao XL, Pan SY. Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules. 2008; 13(6):1333-1344.

Chicago/Turabian Style

Qiao, Yu; Xie, Bi J.; Zhang, Yan; Zhang, Yun; Fan, Gang; Yao, Xiao L.; Pan, Si Y. 2008. "Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O." Molecules 13, no. 6: 1333-1344.

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