Effect of Rootstock on the Volatile Profile of Mandarins

Mandarin production has increased in recent years, especially for fresh consumption, due to its ease of peeling, its aroma, and its content of bioactive compounds. In this sense, aromas play a fundamental role in the sensory quality of this fruit. The selection of the appropriate rootstock is crucia...

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Bibliographic Details
Published in:Foods 2023-04, Vol.12 (8), p.1599
Main Authors: Forner-Giner, María Ángeles, Sánchez-Bravo, Paola, Hernández, Francisca, Primo-Capella, Amparo, Cano-Lamadrid, Marina, Legua, Pilar
Format: Article
Language:English
Subjects:
Aroma
Bioactive compounds
Chemical composition
Chemical compounds
Citrus fruits
Citrus reticulata
clemenules
Ethanol
Food science
Gas chromatography
Gas Chromatography/Mass Spectrometry (GC-MS)
Headspace
hybrid
juice
Limonene
Mandarins
Rootstocks
Seeds
Sensory evaluation
Sensory properties
Solid phases
Statistical analysis
Variance analysis
Volatile compounds
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Summary:Mandarin production has increased in recent years, especially for fresh consumption, due to its ease of peeling, its aroma, and its content of bioactive compounds. In this sense, aromas play a fundamental role in the sensory quality of this fruit. The selection of the appropriate rootstock is crucial for the success of the crop and its quality. Therefore, the objective of this study was to identify the influence of 9 rootstocks ("Carrizo citrange", "Swingle citrumelo CPB 4475", "Macrophylla", "Volkameriana", "Forner-Alcaide 5", "Forner-Alcaide V17", "C-35", "Forner-Alcaide 418", and "Forner-Alcaide 517") on the volatile composition of "Clemenules" mandarin. For this, the volatile compounds of mandarin juice were measured using headspace solid-phase micro-extraction in a gas chromatograph coupled to a mass spectrometer (GC-MS). Seventy-one volatile compounds were identified in the analyzed samples, with limonene being the main compound. The results obtained showed that the rootstock used in the cultivation of mandarins affects the volatile content of the juice, with "Carrizo citrange", "Forner-Alcaide 5", "Forner-Alcaide 418", and "Forner-Alcaide 517" being those that presented the highest concentration.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12081599