engleski

Aroma compounds of “Neretvanska mandarina”

Among all citrus, mandarine fruits (Citrus reticulata) are the most common in Croatia. Production of mandarins in Neretva valley in Croatia has great economic importance. Croatian mandarines carries the seal Protected designation of origin according to the EUR-Lex-32015R1150 since July, 2015. The mandarine fruit is well known for its pleasant aroma and flavor, desirable combination of sugars and acids and ease of consumption [1]. Production of volatile compounds is an important factor determining sensory quality of the fruit. Fresh and delicious aroma of mandarins is attributed to a complex combination of several odoriferous components [2]. Most volatiles are originated from enzymatic synthesis in terpenoid and fatty acid metabolisms, thereby playing an important role in aroma production in samples [1]. In general, the main contributors to the aroma of all citrus varieties, including mandarins, are various liposoluble terpenes and terpenoids located in the flavedo sacs, other lipophilic or water- soluble components are present in the vesicles of the endocarp [3]. The fresh mandarine fruits were collected from the local market and then were pressed with peel. Homogenized sample of fruit was placed in 20 ml vial. Vial was sealed with septum, warmed in water bath at 40°C. Samples were equilibrated for 10 min before insertion of fibre and were kept troughout a 30 minute assay. In the present study the volatile profile of mandarin fruits was established using solid-phase microextraction (SPME) with DVB/CAR/PDMS fibre coat followed by gas chromatography-mass spectrometry (GC-MS) analysis. Aroma profile was characterized by 16 volatile compounds. Predominant headspace compounds were: limonene (77.6%), γ-terpinene (8.6%), β-myrcene (2.5%), α-pinene (0.86%), terpinolene (0.8%), linalool (0.7%) and germacrene (0.7%). These results are similar to the work of several authors who studied volatile profile of mandarins from different growing area and stage of maturity [1, 2, 3]. [1] Miyazaki, Master thesis, University of Florida, 2009. available on: http://ufdcimages.uflib.ufl.edu/UF/E0/02/48/25/00001/miyazaki_t.pdf [2] Barboni at all., Eur Food Res Technol 231: 379-386 (2010) [3] Perez – Lopez at all., J Sci Food Agric 86:2404–2411 (2006)

aroma compounds, Neretvanska mandarina, GC-MS

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