Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds

Abstract

Up to date, researches on finger citron (Citrus medica L. var. sarcodactylis Swingle) odorous compounds were mostly based on its essential oil. However odor is subject to be influenced at the process of extracting, which indicates that odorous analysis on fresh finger citron is necessary. Odorous compounds in pulp and skin of finger citron were respectively analyzed by headspace solid-phase micro-extraction (HS-SPME) and purge and trap (P&T) with Tenax TA absorbent. There were 44 and 45 odorous compounds detected from flesh (A) and peel (B) of Jinghua finger citron (JFC) by gas chromatography-mass spectrometry (GC-MS) respectively. The results showed that P&T method and HS-SPME could be used complementarily in identification of odorous compounds in finger citron. Otherwise, there were 43 and 40 odorous compounds with high similarity extracted by HS-SPME detected from A and B by comprehensive two-dimensional gas chromatography combined with quadrupole-mass spectrometry (GC×GC-qMS) respectively. Additionally, there are 23 odorous compounds with odor activity value (OAV) > 1. And major contributors to JFC aroma were identified as limonene, α-pinene, β-pinene, myrcene, γ-terpinene, β-phellandrene, terpinolene, ethyl octanoate, linalool, geraniol, citral, leaf alcohol, citronellol etc. by partial least squares regression (PLSR).

Keywords:

• Fresh finger citron
• HS-SPME
• P&T
• PLSR
• GC×GC