Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry

• Published in: Food science and biotechnology Vol. 33; no. 8; pp. 1825 - 1837
• Main Authors: Jo, Seong Min, Hong, Seong Jun, Yoon, Sojeong, Jeong, Hyangyeon, Youn, Moon Yeon, Shin, Eui-Cheol
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.06.2024; Springer Nature B.V; 한국식품과학회
• Subjects: Aroma compounds; Bitterness; Carvone; Chemistry; Chemistry and Materials Science; Citrus aurantium var. chrysocarpa; Citrus fruits; Comparative studies; comparative study; Cultivars; electronic nose; Electronic noses; electronic tongue; Electronic tongues; Flavor compounds; Flavors; Food Science; Gas chromatography; Hexanal; Limonene; Mass spectrometry; Mass spectroscopy; Myrcene; Nutrition; Odor; Olfactometers; principal component analysis; Principal components analysis; Research Article; Saltiness; Sourness; Sweetness; taste; Terpinene; Umami; variance; Volatile compounds; α-Pinene; 식품과학; Citrus fruits; Volatile compound; Odor active compound; Multivariate analysis; Taste component
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-023-01485-w

Various citrus fruits’ flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC–MS-O). In the E-tongue analysis, the intensity of sweetness, saltiness, and bitterness was highest in Citrus unshiu , while sourness and umami were highest in C. setomi . A total of 43 volatile compounds were detected in the E-nose analysis, and the compound with the highest peak area was limonene, a type of terpenoid, which exhibited a prominent peak area in C. unshiu . Principal component analysis between flavor compounds and each sample explained a total variance of 83.15% and led to the classification of three clusters. By GC–MS-O, 32 volatile compounds were detected, with limonene being the most abundant, ranging from 20.28 to 56.21 mg/kg. The odor-active compounds were identified as (E)-2-hexenal, hexanal, α -pinene, β -myrcene, limonene, γ -terpinene, nonanal, and D-carvone, respectively.