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ARS Home » Southeast Area » Byron, Georgia » Fruit and Tree Nut Research » Research » Publications at this Location » Publication #352327
Title: Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences

Author
item WEI, XU - University Of Florida
item SONG, MEI - Oregon State University
item Chen, Chunxian
item TONG HUARONG - Southwest University
item LIANG, GUOLU - Southwest University
item GMITTER JR., FRED - National Center For Agriculture And Forestry Technologies (CENTA)

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/10/2017
Publication Date: 10/12/2017
Citation: Wei, X., Song, M., Chen, C., Tong Huarong, Liang, G., Gmitter Jr., F.G. 2017. Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences. Food Chemistry. 245:223-232.

Interpretive Summary: Volatile compounds in fruit are important phytochemicals that are directly related to fruit flavor and aroma, and thus, affect fruit quality and consumer acceptance. In this study, volatile compounds were analytically quantified and compared in Valencia (VAL) and its more deeply colored mutant Rohde Red Valencia orange (RRV) at different developmental stages. Fifty-six volatile components were identified and classified into six chemical groups. Some of them were significantly influenced by the genotype and harvest date. Cluster analysis suggested two principal clusters. Principal component analysis confirmed that fruits of both cultivars harvested at different dates possessed a unique aroma active profile. The results are useful for further dissection and comparison of the flavor metabolism pathways in Valencia and its mutant.

Technical Abstract: A targeted approach using HS-SPME-GC–MS was performed to investigate volatile compounds of ordinary Valencia (VAL) and its more deeply colored mutant Rohde Red Valencia orange (RRV) at different developmental stages. Fifty-six volatile components classified into six chemical groups were quantified. The individual volatile compounds in each group were significantly influenced by the genotype and harvest date. Cluster analysis suggested two principal clusters. Cluster I included fruits of VAL and RRV harvested in July, September, and November and was characterized by the 2-ethyl-1-hexanol acetate and linalool chemotype; cluster II included fruits harvested in January and March, with the valencene/ß-myrcene chemotype. Principal component analysis confirmed that fruits of both cultivars harvested at different dates possessed a unique aroma active profile, especially, the odor-active volatile-norisoprenoids degraded from C40 carotenoid were significantly higher in RRV than in VAL at full maturity. These results could provide information for further study of the flavor metabolism pathways in the two closely related cultivars.