Determination and principal component analysis of volatile compounds in different parts of Citrus reticulata Blanco. flowers

Authors

LI Fuxiang, College of Food Science, Southwest University, Chongqing 400715, China
MING Jian, College of Food Science, Southwest University, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China
AO Miao, College of Food Science, Southwest University, Chongqing 400715, China
LI Fuhua, College of Food Science, Southwest University, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China
ZENG Kaifang, College of Food Science, Southwest University, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China

Abstract

The volatile compounds in four parts of the citrus flowers (petals, torus, pistils, stamens) were analyzed by headspace-solidphase microextraction (HS-SPME) combined with GC-MS, the main aroma substances and aroma differences parts of citrus flowers were evaluated by principal component analysis (PCA). Studies showed that hydrocarbons and alcohols were the main aromas of citrus flowers. Linalool, terpene, nerolidol, β-myrcene and α-ocimene were mainly in petals, torus and pistils, while linalool, terpene, nerolidol and β-myrcene were the main components of stamens. The principal component analysis showed large differences of aroma compounds in the four parts of citrus blossoms. The hydrocarbons such as terpene, limonen, α-thujene, β-myrcene and cis-β-farnesene were the main substances that caused the differences between aromatic components of torus and stamens. The Hydrocarbons and alcohols such as citronellal, trans-citral, 4-terpinenol and α-terpineol were the main substances that caused the differences between aromatic components of petals and pistils.

Publication Date

10-28-2018

First Page

31

Last Page

34,85

DOI

10.13652/j.issn.1003-5788.2018.10.006

Recommended Citation

Fuxiang, LI; Jian, MING; Miao, AO; Fuhua, LI; and Kaifang, ZENG (2018) "Determination and principal component analysis of volatile compounds in different parts of Citrus reticulata Blanco. flowers," Food and Machinery: Vol. 34: Iss. 10, Article 6.
DOI: 10.13652/j.issn.1003-5788.2018.10.006
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/6

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