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

نویسندگان

behzad babazadeh darjazi

abdolhossein rustaiyan

alireza talaei

ahmad khalighi

behrouz golein

چکیده

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.

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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

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عنوان ژورنال:
iranian journal of chemistry and chemical engineering (ijcce)

ناشر: iranian institute of research and development in chemical industries (irdci)-acecr

ISSN 1021-9986

دوره 28

شماره 2 2009

میزبانی شده توسط پلتفرم ابری doprax.com

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