Volatile composition of hybrids Citrus juices by headspace solid-phase microextraction-gas chromatog.pdfVIP

Food Chemistry 116 (2009) 382–390 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Analytical Methods Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry Toussaint Barboni a, François Luro b, Nathalie Chiaramonti a, Jean-Marie Desjobert a, Alain Muselli a,*, Jean Costa a a Université de Corse, CNRS – UMR 6134, Laboratoire de Chimie des Produits Naturels, BP 52, 20250 Corti, France b Institut National de la Recherche Agronomique, 20273 San-Giuliano, France a r t i c l e i n f o a b s t r a c t Article history: The volatile compounds of Citrus juices have been extracted by headspace solid-phase microextraction Received 9 June 2008 (HS-SPME) and analysed by gas chromatography (GC) and gas chromatography/mass spectrometry Received in revised form 12 December 2008 (GC/MS). This work deals with the analysis of 65 cross pollinated hybrid fruits and their parents: manda- Accepted 14 February 2009 rin (Citrus reticulata Blanco var. Willow Leaf) and clementine (Citrus reticulata Citrus sinensis var. Com- mune). Among the 44 components identified which accounted for 90.2 to 99.8% of the volatile fraction, limonene (56.8–93.3%) and c-terpinene (0.1–36.4%) were the major components in all samples. The Keywords: clementine juice wa