Please use this identifier to cite or link to this item:
|標題:||Qualitative and quantitative composition of the flavour components of Taiwan calamondin and Philippine Calamansi fruit||作者:||Yo, S.P.
|關鍵字:||calamansi;calamondin;citrus fruits;fragrance;PCA;SPME;terpenes;aliphatic alcohols;beta-pinene;beta-cubebene||Project:||European Journal of Horticultural Science||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.
|Appears in Collections:||生命科學系所|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.