The general and volatile properties and the quality of two newly selected Satsuma clones (11/1 Izmir and 30/Izmir) grown under Mediterranean ecological conditions


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ÖZKAYA O. , Yabaci Karaoglan S., İNCESU M. , YEŞİLOĞLU T.

FOOD SCIENCE AND TECHNOLOGY, cilt.39, ss.451-457, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 39 Konu: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1590/fst.33017
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.451-457

Özet

The general and volatile properties, and the quality of two new Satsuma clones - 11/1 Izmir and 30/Izmir - selected under a Citrus Bud Wood Selection Program, were compared with Owari Satsuma samples grown under Adana ecological conditions. Gas chromatography, mass spectrometry, flame ionization detection (GC/MS/FID) analysis was used in the identification and quantification of the aromatic compounds, and a sensory profile analysis was performed to complete the general understanding using chemical analysis. The general analysis showed that the clone samples have higher yields, are more intense in skin color and more acidic; however, the total soluble solids and total sugar amount are lower than the Owari Satsuma samples. The terpenes are the major aromatic compound class. Along with other terpenes, there were significant amounts of dl-limonene followed by gamma-terpinene, beta-elemene, linalool and alpha-terpineol. The sensory analysis showed that the Owari Satsuma samples are sweeter and riper, with a better floral, spicy-citrus flavor than both clones. Both clones had a lower "Overall liking" rating than the Owari Satsuma samples.