SpringerLink
Log in

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Various citrus fruits’ flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC–MS-O). In the E-tongue analysis, the intensity of sweetness, saltiness, and bitterness was highest in Citrus unshiu, while sourness and umami were highest in C. setomi. A total of 43 volatile compounds were detected in the E-nose analysis, and the compound with the highest peak area was limonene, a type of terpenoid, which exhibited a prominent peak area in C. unshiu. Principal component analysis between flavor compounds and each sample explained a total variance of 83.15% and led to the classification of three clusters. By GC–MS-O, 32 volatile compounds were detected, with limonene being the most abundant, ranging from 20.28 to 56.21 mg/kg. The odor-active compounds were identified as (E)-2-hexenal, hexanal, α-pinene, β-myrcene, limonene, γ-terpinene, nonanal, and D-carvone, respectively.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price includes VAT (Germany)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Abdi H, Williams LJ. Principal component analysis. Wiley Interdisciplinary Reviews: Computational Statistics. 2: 433-459 (2010)

    Google Scholar 

  • Akakabe Y, Kusunoki A, Tanaka R, Kanetsune Y. A comparison of volatile components of Setomi with its parent cultivars. Bioscience, Biotechnology, and Biochemistry. 74: 659-662 (2010)

    Article  CAS  PubMed  Google Scholar 

  • Arctander S. Perfume & Flavor Chemicals (Aroma Chemicals) Vol. II. Lulu. com. (2019)

  • Asikin Y, Kawahira S, Goki M, Hirose N, Kyoda S, Wada K. Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil. Journal of Food and Drug Analysis. 26: 268-276 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Ayseli MT, Kelebek H, Selli S. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans. Food Chemistry. 338: 127821 (2021)

    Article  Google Scholar 

  • Bylaite E, Meyer AS. Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques. European Food Research and Technology. 222: 176-184 (2006)

    Article  CAS  Google Scholar 

  • Cho S, Moazzem MS. Recent applications of potentiometric electronic tongue and electronic nose in sensory evaluation. Preventive Nutrition and Food Science. 27: 354 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Choi HS. Character impact odorants of Citrus Hallabong [(C. unshiu Marcov× C. sinensis Osbeck)× C. reticulata Blanco] cold-pressed peel oil. Journal of Agricultural and Food Chemistry. 51: 2687–2692 (2003)

  • Dong W, Hu R, Long Y, Li H, Zhang Y, Zhu K, Chu Z. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry. 272: 723-731 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Du H, Chen Q, Liu Q, Wang Y, Kong B. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose. Meat Science. 182: 108626 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Duan Z, Dong S, Dong Y, Gao Q. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue. Food Research International. 145: 110385 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Feng S, Suh JH, Gmitter FG, Wang Y. Differentiation between flavors of sweet orange (Citrus sinensis) and mandarin (Citrus reticulata). Journal of Agricultural and Food Chemistry. 66: 203-211 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Goldenberg L, Yaniv Y, Porat R, Carmi N. Mandarin fruit quality: a review. Journal of the Science of Food and Agriculture. 98: 18-26 (2018)

    Article  CAS  PubMed  Google Scholar 

  • González-Mas MC, Rambla JL, Alamar MC, Gutiérrez A, Granell A. Comparative analysis of the volatile fraction of fruit juice from different Citrus species. PLoS One. 6: e22016 (2011)

    Article  PubMed  PubMed Central  Google Scholar 

  • Hong YS, Kim KS. Identification of volatile flavor compounds in Jeju citrus fruits. Korean Journal of Food Preservation. 23: 977-988 (2016)

    Article  Google Scholar 

  • Ismail I, Hwang YH. Joo ST. Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system. Food Chemistry. 320: 126656 (2020)

  • Kim YW, Kim MJ, Chung BY, Bang DY, Lim SK, Choi SM, Lim DS, Cho MC, Yoon K, Kim HS, Kim KB, Kim YS, Kwack SJ, Lee BM. Safety evaluation and risk assessment of d-limonene. Journal of Toxicology and Environmental Health, Part B. 16: 17-38 (2013)

    Article  CAS  Google Scholar 

  • Lee SG, Jeon SG. An analysis on the change of the management efficiency distribution of citrus farms. Journal of Agriculture & Life Science. 50: 207-221 (2016)

    Article  Google Scholar 

  • Lee J, Hong SJ, Cho JJ, Boo CG, Kim DS, Shin EC. Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts. Foods. 9: 1664 (2020)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Li X, Yang Y, Zhu Y, Ben A, Qi J. A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in **nhui tangerine peel using E-nose, E-tongue, and chemometrics. Food Chemistry. 384: 132519 (2022)

    Article  CAS  PubMed  Google Scholar 

  • Manassero CA, Girotti JR, Mijailovsky S, García de Bravo M, Polo M. In vitro comparative analysis of antiproliferative activity of essential oil from mandarin peel and its principal component limonene. Natural Product Research. 27: 1475–1478 (2013)

  • Niu Y, Wang P, **ao Z, Zhu J, Sun X, Wang R. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level. Food Chemistry. 275: 143-153 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Perez-Cacho PR, Rouseff RL. Fresh squeezed orange juice odor: a review. Critical Reviews in Food Science and Nutrition. 48: 681-695 (2008)

    Article  CAS  PubMed  Google Scholar 

  • Qiao Y, **e BJ, Zhang Y, Zhang Y, Fan G, Yao XL, Pan SY. Characterization of aroma active compounds in fruit juice and peel oil of **chen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules. 13: 1333–1344 (2008)

  • Ren JN, Tai YN, Dong M, Shao JH, Yang SZ, Pan SY, Fan G. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. Food Chemistry. 185: 25-32 (2015)

    Article  CAS  PubMed  Google Scholar 

  • Shaw PE. Fruits ii (pp. 305–327). Dekker: New York. (1991)

  • Shi J, Nian Y, Da D, Xu X, Zhou G, Zhao D, Li C. Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose. LWT. 124: 109182 (2020)

    Article  Google Scholar 

  • Tahara Y, Toko K. Electronic tongues–a review. IEEE Sensors Journal. 13: 3001-3011 (2013)

    Article  Google Scholar 

  • Tietel Z, Plotto A, Fallik E, Lewinsohn E, Porat R. Taste and aroma of fresh and stored mandarins. Journal of the Science of Food and Agriculture. 91: 14-23 (2011)

    Article  CAS  PubMed  Google Scholar 

  • Tønder D, Petersen MA, Poll L, Olsen CE. Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values. Food Chemistry. 61: 223-229 (1998)

    Article  Google Scholar 

  • Vieira AJ, Beserra FP, Souza MC, Totti BM, Rozza AL. Limonene: Aroma of innovation in health and disease. Chemico-Biological Interactions. 283: 97-106 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Wei G, Dan M, Zhao G, Wang D. Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection. Food Chemistry. 405: 34814 (2023)

    Article  Google Scholar 

  • **ao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Kong J. Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography–olfactometry, odor activity values, aroma recombination, and omission analysis. Journal of Agricultural and Food Chemistry. 65: 8392-8401 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Yoon S, Jeong H, Jo SM, Hong SJ, Kim YJ, Kim JK, Shin EC. Chemosensoric approach for microwave-or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors. LWT. 167: 113844 (2022)

  • Zhang J, Cao J, Pei Z, Wei P, **ang D, Cao X, Shen X, Li C. Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS. Food Research International. 123: 217-225 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Zhang S, Guo F, Yan W, Dong W, Zhou J, Zhang W, **n F, Jiang M. Perspectives for the microbial production of ethyl acetate. Applied Microbiology and Biotechnology. 104: 7239-7245 (2020)

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education (NRF-2022R1I1A3066192).

Author information

Authors and Affiliations

  1. Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, **ju, 52725, Republic of Korea

    Seong Min Jo, Seong Jun Hong, Sojeong Yoon, Hyangyeon Jeong, Moon Yeon Youn & Eui-Cheol Shin

Authors
  1. Seong Min Jo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seong Jun Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sojeong Yoon
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hyangyeon Jeong
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Moon Yeon Youn
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Eui-Cheol Shin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eui-Cheol Shin.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jo, S.M., Hong, S.J., Yoon, S. et al. Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry. Food Sci Biotechnol 33, 1825–1837 (2024). https://doi.org/10.1007/s10068-023-01485-w

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-023-01485-w

Keywords

Search

Navigation