Investigations of the Chemical Composition and Aromatic Properties of Peel Essential Oils throughout the Complete Phase of Fruit Development for Two Cultivars of Sweet Orange (
GC-FID
GC/MS
fruit growth
fruit maturity
oxygenated compounds
sensorial analysis
Journal
Plants (Basel, Switzerland)
ISSN: 2223-7747
Titre abrégé: Plants (Basel)
Pays: Switzerland
ID NLM: 101596181
Informations de publication
Date de publication:
17 Oct 2022
17 Oct 2022
Historique:
received:
30
09
2022
revised:
11
10
2022
accepted:
13
10
2022
entrez:
27
10
2022
pubmed:
28
10
2022
medline:
28
10
2022
Statut:
epublish
Résumé
The peel essential oil (PEO) of sweet orange is used for flavoring liquors or foods and in the perfumery and cosmetics industry. The fruit maturity stage can modify the essential oil composition and aromatic properties, but little information is available on the evolution of PEO during the entire time set of fruit development. In this study, the yield, chemical composition and aromatic profile over the three phases of orange development were monitored. Four fruit traits (peel color, weight, acidity and sweetness) were recorded to characterize fruit development. Fruits of two sweet orange cultivars were sampled every two weeks from June to May of the next year. PEO was obtained by hydrodistillation and analyzed by gas chromatography coupled with a flame ionization detector (GC-FID). Compounds were identified with GC coupled with mass spectrometry (GC/MS). Ten expert panelists using the descriptor intensity method described the aromatic profile of PEO samples. The PEO composition was richer in oxygenated compounds at early fruit development stages, with an aromatic profile presenting greener notes. During fruit growth (Phases I and II), limonene's proportion increased considerably as a few aliphatic aldehydes brought the characteristic of orange aroma. During fruit maturation (from November to March), the PEO composition and aromatic profile were relatively stable. Later, some modifications were observed. Regardless of the fruit development stage, the two sweet oranges presented distinct PEO compositions and aromatic profiles. These results constitute a temporal reference for the chemical and aromatic evolution of sweet orange PEO in the fruit development process under Mediterranean conditions. During the first two phases of fruit development, many changes occur in the PEO composition and aroma, suggesting that their exploitation could create new products.
Identifiants
pubmed: 36297771
pii: plants11202747
doi: 10.3390/plants11202747
pmc: PMC9610080
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Association Nationale de la Recherche et de la Technologie
ID : 2019/0084
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