Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 1097-1105Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.085
Keywords
Citrus fruit; GC-MS; Bound volatiles; Ripening; Satsuma mandarin
Funding
- National Key R&D Program of China [2016YFD0400101]
- National Natural Science Foundation of China [31372010]
- Project of the Science and Technology Department of Zhejiang Province [2013C02019-1]
- 111 Project [B17039]
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Composition and changes in free volatiles have been extensively studied in citrus fruit such as mandarin. However, components of glycosidically bound volatiles and changes during fruit ripening have been rarely investigated. A total of 56 glycosidically-bound volatiles were identified in fruit peel at four ripening stages. The highest concentrations in glycosidically-bound volatiles were observed for methyl salicylate in ripening fruit. Concentration of total bound volatiles increased from color conversion stage at 150 days after bloom (DAB), peaked at yellow stage (190DAB), followed by a decrease at orange stage (210DAB). Satsuma mandarin fruit at different ripening stages could be separated in a partial least squares-discriminant analysis (PLS-DA) plot using glycosidically bound volatiles as variables. In total 35 glycosidically bound volatiles were identified with variable importance in projection (VIP) score exceeding 1, which may be potential markers for separating fruit at different ripening stages. (C) 2017 Elsevier Ltd. All rights reserved.
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