Electronic nose and GC-MS analysis on volatile compounds in essential oils from mandarin （Citrus reticulata Blanco） peels

Authors

CAO Xuedan, Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China
FANG Xiugui, Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China
LI Erhu, Huazhong Agricultural University, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei 430070, China
XU Jianguo, Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China
ZHAO Kai, Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China

Abstract

The essential oils were extracted from four varieties of Citrus Reticulata peels (Citrus poonensis Hort. ex Tanaka, Citrus unshiu Marc., Citrus suceosa Hort.ex Tanaka and Citrus tardiferax Hort. ex Tanaka）by roll-pressed, and then volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS) technology. The results shows that: 5 kinds of the 18 sensors have a significant difference in the response values of the four kinds of Citrus Reticulata Blanco oils (P＜0.05), electronic nose was applied to distinguish the essential oils through the principal component analysis (PCA) and the classification index was above 86%. GC-MS analysis showed there were 38, 37, 37 and 36 compounds identified from the four kinds of essential oils, respectively, with the total of 72 compounds, 11 common compounds only, and their unique compounds amounting to 30.

Publication Date

7-28-2018

First Page

48

Last Page

53

DOI

10.13652/j.issn.1003-5788.2018.07.010

Recommended Citation

Xuedan, CAO; Xiugui, FANG; Erhu, LI; Jianguo, XU; and Kai, ZHAO (2018) "Electronic nose and GC-MS analysis on volatile compounds in essential oils from mandarin （Citrus reticulata Blanco） peels," Food and Machinery: Vol. 34: Iss. 7, Article 10.
DOI: 10.13652/j.issn.1003-5788.2018.07.010
Available at: https://www.ifoodmm.cn/journal/vol34/iss7/10

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