فهرس المقالات Flavor Components

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  • نص كامل
  
  1 - The effects of rootstock on the flower components of Clementine Mandarin (Citrus clementina).
  Behzad Babazadeh Darjazi
  10.30495/ijpp.2017.532415
  Studies have shown the importance of oxygenated compounds in beverage and food products. Citrus rootstocks seem to have a profound influence on oxygenated compounds in plants. The goal of the present study was to investigate the effect of rootstocks on the oxygenated co أکثر

  Studies have shown the importance of oxygenated compounds in beverage and food products. Citrus rootstocks seem to have a profound influence on oxygenated compounds in plants. The goal of the present study was to investigate the effect of rootstocks on the oxygenated compounds in Citrus clementina. Flower oil components were extracted using an ultrasonic bath and eluted with n-pentane: diethyl ether (1:2). The oils were then analyzed using GC and GC-MS. Data were analyzed using one-way analysis of variance (ANOVA) and Duncan’s multiple range tests. Forty-one, 41, and 39 flower components were identified in Sour orange, Swingle citromelo and Troyer citrange, respectively. These included aldehydes, alcohols, ketones, monoterpenes, and sesquiterpenes. The major flavor components identified included linalool and sabinene. Among the three rootstocks examined, Swingle citromelo showed the highest content of aldehydes. Since aldehyde content of citrus is one of the most important indicators of quality, it seems that Citrus rootstocks have a profound influence on this factor. تفاصيل المقالة