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Abstract
The essential oil composition of new Citrus hybrids obtained from the Citrus genetic improvement programs at the CRA-Centro di Ricerche per l’Agrumicoltura e le Colture Mediterranee of Acireale, Italy (CRA-ACM), were used to evaluate the fruit quality and to identify new valuable flavor components. The common objective of genetic improvement programs is to generate Citrus cultivars with a higher resistance to disease and to biotic and abiotic stresses, as well as seedless and easy to peel fruits with optimal size and shape and with new organoleptic characteristics. The chemical characterization of the volatile components in the essential oils from the peel of new Citrus hybrids were determined by gas chromatography combined with mass spectrometry (GC-MS). The fruits studied were respectively: seven hybrids (P1–P7) coming from crossing a diploid clementine with a tetraploid grapefruit; a new hybrid with lemon-like character obtained by crossing a diploid clementine with a tetraploid lemon; two pigmented triploid hybrids obtained by crossing a diploid clementine with a tetraploid ‘Tarocco’ orange (‘A146’ and ‘C1867’); a new mandarin hybrid named ‘Cami’; four pigmented hybrids whose parents were clementine and ‘Moro’ orange (‘OMO 15’, ‘OMO 31’, ‘OMO 6’ and ‘OMO 12’); and finally, a red-fleshed hybrid (Amoa-8) obtained from ‘Moro’ orange and ‘Avana’ mandarin.