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dc.contributor.authorGonzález-Mas, M. Carmen-
dc.contributor.authorRambla, José Luis-
dc.contributor.authorAlamar, M. Carmen-
dc.contributor.authorGutiérrez, Abelardo-
dc.contributor.authorGranell, Antonio-
dc.identifier.citationPlos One 6(7): e22016 (2011)es_ES
dc.descriptionThis is an open-access article distributed under the terms of the Creative Commons Attribution License.-
dc.description.abstractThe volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons) had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.es_ES
dc.description.sponsorshipThis work has been supported through the project GVPRE/2008/164 of Conselleria d’Educació of Valencian Community and the project RTA2007- 00029-C02-01: Sensogest (INIA). M.C. González and A. Gutierrez are contracted by the Fundación Agroalimed (Conselleria d’Agricultura of VC).es_ES
dc.publisherPublic Library of Sciencees_ES
dc.relation.isversionofPublisher’s version-
dc.subjectSolid-phase microextractiones_ES
dc.subjectFlavor reconstitution experimentses_ES
dc.subjectSqueezed orange juicees_ES
dc.titleComparative analysis of the volatile fraction of fruit juice from different citrus specieses_ES
dc.description.peerreviewedPeer reviewedes_ES
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