Abstract

Kumquat and calamansi are two exotic citrus fruits that are integral in Asian cuisine. While they possess excellent flavour profiles and potential health benefits, they have not been as extensively studied as other citrus fruits. In this study, the peel oil extracts of four kumquats (Jindou, Youpi, Huapi and Suichuan) and two calamansis (the Philippines and Indonesia) were analysed using gas chromatography-mass spectrometry (GC/MS). Principal component analysis (PCA) revealed a distinct separation of kumquat and calamansi, with Huapi kumquat differentiated from the other three kumquats based on their volatile profiles. Subsequently, Youpi kumquat and Philippines calamansi were further selected for aroma extract dilution analysis (AEDA), revealing 36 and 34 key odourants, respectively. Linalool and β-pinene were the two major key odourants in Youpi kumquat, while limonene and linalool were determined to have the greatest contribution to the aroma of Philippines calamansi. With the aid of a GC coupled with a quadrupole time-of-flight MS (QTOF/MS) detector, indole was identified in Youpi kumquat and reported for the first time as a key odourant in kumquat. This study enriches existing knowledge of these exotic citrus fruits, allowing for further applications of these fruit aromas in flavour or perfumery.

摘要

金橘和卡拉曼西是两种异国情调的柑橘类水果，在亚洲美食中不可或缺。尽管它们具有出色的风味特征和潜在的健康益处，但尚未像其他柑橘类水果一样得到广泛的研究。在这项研究中，使用气相色谱-质谱法（GC / MS）分析了四种金橘（金豆，优皮，华皮和遂川）和两种cal蒲（菲律宾和印度尼西亚）的果皮油提取物。主成分分析（PCA）显示金橘和calamansi有明显的分离，根据其挥发性成分，花皮金橘与其他三个金橘有所区别。随后，又选择了金桔和菲律宾卡拉曼斯进行香气提取物稀释分析（AEDA），分别揭示了36种和34种主要气味。柠檬醛和β-pine烯是Youpi金桔中的两种主要气味，而柠檬烯和芳樟醇被确定对菲律宾cal蒲的香气贡献最大。借助气相色谱仪和四极杆飞行时间质谱（QTOF / MS）检测器，在Youpi金橘中鉴定出了吲哚，并首次将其作为金橘中的主要气味报告。这项研究丰富了这些奇特的柑橘类水果的现有知识，可以将这些水果香气进一步应用于调味品或香料中。