Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/37734
標題: Qualitative and quantitative composition of the flavour components of Taiwan calamondin and Philippine Calamansi fruit
作者: Yo, S.P.
尤少彬
Lin, C.H.
林金和
關鍵字: calamansi
calamondin
citrus fruits
fragrance
PCA
SPME
terpenes
aliphatic alcohols
beta-pinene
beta-cubebene
期刊/報告no:: European Journal of Horticultural Science, Volume 69, Issue 3, Page(s) 117-124.
摘要: A solid-phase micro-extraction (SPME) procedure for analysis of the flavour components of two varieties of Citrus madurensis Lour. (Syn. Citrus microcarpa Bunge), the Philippine calamansi and the Taiwan calamondin, is presented. Fifty-eight components were identified, and grouped into eight classes: 8 monoterpene hydrocarbons, 3 oxygenated monoterpenes, 18 sesquiterpenes, 2 aliphatic hydrocarbons, 10 esters, 11 aldehydes, 3 alcohols and 3 ketones. On the whole, Philippine calamansi juice has statistically higher percentage of ketones, monoterpene hydrocarbons, and sesquiterpenes than calamondin from Taiwan. Principal component analysis (PCA) was used as a descriptive tool to identify aroma species that contributed strongly to overall flavour constituent's variation. Five principal components were extracted from the data matrix represent a cumulative 84.1 % of the total variation of aroma concentration. Among the five PCA axes, the distribution of the Philippine calamansi samples was separated nicely from the distribution of the Taiwan calamondin samples along the third and fourth axes graphically. The third axis is the axis of beta-pinene and beta-cubebene. While nonyl alcohol and linalyl alcohol correlate greatly to the fourth axis. The key components occurring in the Taiwan calamondin and Philippine calamansi were compared and discussed.
URI: http://hdl.handle.net/11455/37734
ISSN: 1611-4426
Appears in Collections:生命科學系所

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