Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses
Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses
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DOI：
10.1016/j.foodres.2014.11.015
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发表时间：
2015-01-01
影响因子：
8.1
通讯作者：
Wada, Koji
中科院分区：
文献类型：
--
作者：
Asikin, Yonathan;Maeda, Goki;Wada, Koji
Shiikuwasha果皮油从三个栽培线（'泉kugani'，'胜山kugani'，和'Ogimi kugani'）和四个果实成熟阶段的香气和抗氧化剂的配置文件进行了区分。每个栽培线有一个独特的配置文件的香气成分，成熟阶段影响其主要成分，如柠檬烯，γ-萜品烯，对伞花烃，芳樟醇的浓度的变化。联用的总离子质量，通过质谱（MS）为基础的电子鼻（电子鼻）技术，有效地区分果皮油，根据其遗传和季节性的dibrillation，并产生几个判别变量，如m/z 119，135，和149。电子鼻图在所鉴定的组成芳香化合物的统计特征方面通常是相似的，其中与其他Shiikuwasha油相比，“Izumi kugani”和“Ogimi kugani "品系的9月初收获的未成熟油呈现出独特的芳香特征聚类。此外，尽管果实成熟，'胜山kugani'果皮油是密切相关的'Ogimi kugani线。从氧自由基吸收能力（ORAC）和1，1-二苯基-2-苦肼基（DPPH）自由基清除活性测定中可以看出，随着成熟，Shiikuwasa果皮油的抗氧化功能下降。此外，油的总酚含量与其ORAC值呈正相关。(C)2014爱思唯尔有限公司版权所有。
Shiikuwasha peel oils from three cultivation lines ('Izumi kugani', 'Katsuyama kugani', and 'Ogimi kugani') and four fruit-ripening stages were differentiated in terms of their aroma and antioxidant profiles. Each cultivation line had a distinctive profile of aroma components, and ripening stages affected the variations in the concentrations of their main constituents such as limonene, gamma-terpinene, p-cymene, and linalool. Hyphenated total ion masses, obtained by a mass spectrometry (MS)-based electronic nose (e-nose) technique, effectively discriminated the peel oils according to their genetic and seasonal diversities, and generated several discriminant variables such as m/z 119, 135, and 149. The e-nose plots were generally alike with regard to the statistical profile of the compositional aroma compounds identified, wherein unripe oils of the early September harvest of the 'Izumi kugani and 'Ogimi kugani lines presented distinctive aroma profile clusters compared to the other Shiikuwasha oils. Moreover, despite fruit ripening, the 'Katsuyama kugani' peel oil was closely related to that of the 'Ogimi kugani line. The antioxidant functions of Shiikuwasha peel oils declined with ripening, as seen from the oxygen radical absorbance capacity (ORAC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assays. Additionally, the total phenolic contents of the oils were positively associated with their ORAC values. (C) 2014 Elsevier Ltd. All rights reserved.