The Effects of Rootstock on the Volatile Flavour Components of Page Mandarin [(C.Reticulata var dancy C. Paradisi var dancan) C. Clemantina] Juice and Peel

Abstract

The effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. Juice flavour components were extracted by using Poly dimethyl silaxane membranes( PDMS ) and eluted by pentane dichloromethane and then analyzed by GC-FID and GC-MS. Peel flavour components were extracted by using cold-press and eluted by using n-hexane and then analyzed by GC-FID and GC-MS. Seventy-five juice components, sixty-eight green peel components and fourty- two red peel components including: aldehydes, alcohols, esters, ketons, monoterpens, sesquiterpens and acids were indentified and quantified. The major flavour components were linalool, limonene, octanal, decanal, a-pinene, sabinene, myrcene,- elemen and germacren-D. It is of interest to point out that juice and peel oil from fruit grown on Citrumelo Swingle and Yuzu showed the highest content of aldehydes. Since the aldehyde content of citrus oil is considered as one of the more important indicators of high quality, rootstock apparently has a profound influence on Page Mandarin juice and peel oil quality.

Keywords

• page mandarin juice
• page mandarin peel
• flavor components
• rootstock
• pervaporation
• cold-press