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

ÖZKAYA, Okan; KARAOĞLAN, Selin YABACI; İNCESU, Meral; YEŞİLOĞLU, Turgut

doi:10.1590/fst.33017

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Original Article • Food Sci. Technol 39 (02) • Apr-Jun 2019 • https://doi.org/10.1590/fst.33017 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The general and volatile properties, and the quality of two new Satsuma clones – 11/1 İzmir and 30/İzmir – 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 γ-terpinene, β-elemene, linalool and α-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.

Keywords:
Satsuma; postharvest quality; aroma; sensory analyses; GC/MS/FID

Descriptor	Reference
Sweet	6.0% sucrose in water
Sour	0.2% citric acid in water
Bitter	0.1% caffeine in water
Mandarin	Mandarin oil (5.6 mL/100 mL) in a sugar/acid solution
Fruity-non-citrus	A mixture of mango, pineapple and apple juice with peach and apricot nectar
Floral flavor	Linalool (10 ppb) in a sugar/acid solution
Spicy-vegetable- pumpkin	Pumpkin homogenate
Green-underripe	Underripe green Satsuma mandarin sample
Overripe	Overripe Satsuma mandarin fruit stored at room temperature

	TSS	TA	Color	FJC	Sucrose	Glucose	Fructose	Citric Acid
	(%)	(%)	(hº)	(%)	(g/kg)	(g/kg)	(g/kg)	(g/kg)
Owari Satsuma (TGK 1219)	11.5 a	1.0 b	71.9	0.5	41.7	27.0	20.2	8.4
11/1 İzmir	10.4 c	1.2 a	73.4	0.6	33.3	25.7	20.3	9.4
30/ İzmir	10.8 b	1.3 a	73.2	0.6	32.6	23.6	19.9	10
	^* * Significant at p≤0.05, NS: Non-significant at p>0.05 respectively showed in the table.	^* * Significant at p≤0.05, NS: Non-significant at p>0.05 respectively showed in the table.	NS	NS	NS	NS	NS	NS

	Fruit weight (g)	Fruit diameter (mm)
Owari Satsuma (TGK 1219)	126.4	65.8
11/1 İzmir	131.1	66.5
30/ İzmir	135.3	69.0
	NS	NS

LRI ^x x = Linear retention index calculated on DB-Wax capillary column;	Compounds	Satsuma		% ^z z = % values in total aroma compounds;	Clon 11/1 Izmir	% ^z z = % values in total aroma compounds;	Clon 30/ Izmir	% ^z z = % values in total aroma compounds;	Identification ⁱ i = Methods of identification; S (chemical standard); MS (identified by MS); LRI (linear retention index); S (chemical standard). a,b,c = Values within columns followed by the same letter are not significantly different at the 0.05 probability level.
	Compounds	Concentration ^y y = Results are the means of three repetitions as µg/L; (µg/L mean ± SD)
	Terpens
1032	α-pinene	672.0 ± 23.3a	0.66		12.1 ± 0.4b	0.25	5.5 ± 2.1b	0.19	S, MS, LRI
1116	β-pinene	207.0 ± 0.8a	0.20		17.8 ± 1.1b	0.37	14.8 ± 5.2b	0.51	S, MS, LRI
1231	sabinene	165.0 ± 8.1a	0.16		8.0 ± 0.1b	0.17	11.6 ± 3.7b	0.40	MS, LRI
1161	β-myrcene	5.1 ± 0.4a	0.00		61.2 ± 0.9b	1.26	48.6 ± 6.4c	1.68	MS, LRI
1224	dl-limonene	91432 ± 3818a	90.01		2825 ± 11b	58.25	1876 ± 218b	64.67	S, MS, LRI
1255	γ-terpinene	4192 ± 46a	4.13		263.9 ± 2.1b	5.44	115.9 ± 4.8c	3.99	S,MS, LRI
1288	α-terpinolene	239.0 ± 0.1a	0.24		17.7 ± 0.1b	0.36	13.7 ± 5.1b	0.47	MS, LRI
1466	δ-elemene	281.0 ± 2.5a	0.28		15.6 ± 0.1b	0.32	1.0 ± 0.2c	0.04	S, MS, LRI
1546	β-cububene	87.0 ± 2.0a	0.09		3.2 ± 0.1b	0.07	5.2 ± 0.2b	0.18	MS, LRI
1565	linalool	702.0 ± 8.5a	0.69		28.3 ± 0.1b	0.58	59.9 ± 8.6c	2.06	S, MS, LRI
1590	β-elemene	920.0 ± 0.0a	0.91		26.6 ± 0.5b	0.54	20.5 ± 11.6b	0.71	MS, LRI
1570	(E) caryophyllene	65.0 ± 2.4a	0.06		10.2 ± 0.4b	0.21	7.6 ± 1.1b	0.26	MS, LRI
1603	4-terpineol	115.0 ± 0.4a	0.11		18.6 ± 0.9b	0.38	26.1 ± 13.6b	0.90	MS, LRI
1890	γ-elemene	82.0 ± 1.8a	0.08		6.0 ± 0.1b	0.12	4.9 ± 1.6b	0.17	MS, LRI
1528	β-selinene	114.0 ± 2.8a	0.11		15.1 ± 2.1b	0.31	17.3 ± 3.2b	0.60	MS, LRI
1668	α-terpineol	388.0 ± 1.1a	0.38		44.3 ± 0.3b	0.91	6.2 ± 3.2c	0.21	MS, LRI
1710	germacrene d	279.0 ± 3.2a	0.27		15.1 ± 0.4b	0.31	18.8 ± 13.9b	0.65	MS, LRI
1749	α-farnesene	883.0 ± 12.6a	0.87		13.0 ± 0.2b	0.27	21.8 ± 11.9b	0.75	MS, LRI
1746	δ-cadinene	21.0 ± 0.3a	0.02		4.3 ± 1.0b	0.09	7.4 ± 2.2b	0.25	MS, LRI
1781	(E)-geraniol	25.0 ± 4.4a	0.02		3.9 ± 0.0b	0.08	14.0 ± 11.4c	0.48	S, MS, LRI
1840	p-mentha-1,8(10)-dien-9-ol	53.0 ± 4.9a	0.05		4.7 ± 1.6b	0.10	6.6 ± 1.6b	0.23	MS, LRI
1892	perilla alcohol	15.0 ± 0.3a	0.01		12.7 ± 1.9b	0.26	6.3 ± 1.8c	0.22	MS, LRI
	Total Terpens	100948	99.38		3427	70.65	2310	79.61
	6-Carbon Volatile Compounds
1091	hexanal	5.4 ± 0.2 b		0.01	23.9 ± 0.1a	0.49	4.8 ± 0.5b	0.17	MS, LRI
1220	(E)-2-hexenal	3.0 ± 0.1b		0.00	22.1 ± 1.1a	0.46	36.9 ± 13.7a	1.27	MS, LRI
1255	(Z)-3-hexanal	6.0 ± 0.1 c		0.01	12.2 ± 0.5b	0.25	58.5 ± 8a	2.02	MS, LRI
1313	2-hexanol	29.2 ± 0.3a		0.03	7.1 ± 0.1b	0.15	9.0 ± 0.3b	0.31	MS, LRI
1370	1-hexanol	5.2 ± 0.2b		0.01	5.3 ± 0.2b	0.11	13.3 ± 10.3a	0.46	MS, LRI
1377	(Z)-3-hexen-1-ol	8.1 ± 1.4b		0.01	13.0 ± 0.2b	0.27	22.7 ± 13.5a	0.78	MS, LRI
1481	2-ethyl-1-hexanol	9.0 ± 0.1b		0.01	11.3 ± 3.3b	0.23	24.9 ± 18.2a	0.86	MS
Total 6-Carbon Volatile Compounds		66.0		0.1	94.8	1.95	170.1	5.86
	Aldehydes
1101	2-methyl-4-pentenal	6.8 ± 0.1b		0.01	51.0 ± 0.7a	1.05	8.9 ± 0.3b	0.31	MS, LRI
1294	Octanal	9.5 ± 0.1b		0.01	7.9 ± 0.6b	0.16	26.9 ± 10.8a	0.93	MS, LRI
1318	(E)-2-heptanal	7.8 ± 0.5b		0.01	5.8 ± 0.6b	0.12	28.3 ± 1.1a	0.98	MS, LRI
1334	(Z)-2-penten-1-al	5.7 ± 1.1b		0.01	-b	0.00	15.9 ± 9.1a	0.55	MS, LRI
1389	nonanal	5.3 ± 0.0b		0.01	2.8 ± 0.1b	0.06	13.3 ± 8.8a	0.46	MS, LRI
1499	decenal	6.2 ± 1.0b		0.01	4.3 ± 0.1b	0.09	17.3 ± 11.7a	0.60	MS, LRI
1616	(E)-2-decenal	7.3 ± 1.5b		0.01	4.9 ± 1.1b	0.10	33.9 ± 18.0a	1.17	MS, LRI
1768	perilla aldehyde	29.1 ± 1.5a		0.03	3.2 ± 1.3c	0.06	13.3 ± 8.2b	0.46	MS, LRI
1789	2,4-decadienal	3.1 ± 1.1b		0.00	2.1 ± 0.3b	0.04	33.6 ± 14.7a	1.16	MS, LRI
1792	(E,E)-2,4-decadienal	4.2 ± 1.1b		0.00	3.8 ± 1.1b	0.08	14.2 ± 3.1a	0.49	MS, LRI
	Total Aldehydes	84.9		0.08	85.8	1.77	205.5	7.08
	Esters
1850	linalyl propionate	5.1 ± 2.1b		0.01	3.3 ± 1.1b	0.07	42.5 ± 9.1a	1.46	MS
1890	geranyl butanoate	53.5 ± 1.6a		0.05	12.0 ± 2.6b	0.25	11.5 ± 0.1b	0.40	MS, LRI
1920	isopropyl myristate	36.0 ± 0.0a		0.04	1.5 ± 0.1b	0.03	- b	0.00	MS
	Total Esters	94.6		0.09	16.8	0.35	54.0	1.86
	Ketons
1287	acetoin	161.8 ±9.5a		0.16	7.0 ± 0.0c	0.15	31.6 ± 5.2b	1.09	MS, LRI
	Higher Alcohols
1320	4-methyl-2-pentanol	2.1 ± 0.4c		0.00	12.3 ± 0.1b	0.25	21.9 ± 7.2a	0.75	MS
1329	(Z)-2-penten-1-ol	4.5 ± 1.1b		0.00	5.8 ± 0.1b	0.12	15.9 ± 9.1a	0.55	MS
1869	benzyl alcohol	45.9 ± 3.0a		0.05	6.2 ± 0.1b	0.13	9.3 ± 2.3b	0.32	MS, LRI
1905	phenylethyl alcohol	14.8 ± 0.0a		0.01	1.1 ± 1.2b	0.02	3.0 ± 1.3b	0.10	MS, LRI
	Total Higher Alcohols	67.3		0.07	25.3	0.52	50	1.72
	Volatile Acids
2692	hexadecanoic acid	155.3 ± 16.6b		0.15	1193 ± 241a	24.60	80.2 ± 24.2b	2.76	S, MS, LRI
	TOTAL	101578		100	4851	100	2901	100

Descriptor	Satsuma	Clon 11/1 İzmir	Clon 30/ İzmir
Sweetness	7.0 ± 1.0	4.8 ± 1.2	5.0 ± 1.6	NS
Sourness	3.5 ± 1.4 b	5.5 ± 0.8 a	5.5 ± 2 a	^* * Significant at p ≤ 0.05;
Bitterness	1.5 ± 1.3	1.2 ± 1.5	2.2 ± 1.2	NS
Floral	4.3 ± 1.2	3.8 ± 2.0	3.8 ± 2.1	NS
Fruity-non-citrus	3.0 ± 1.2	2.2 ± 1.2	3.7 ± 2.5	NS
Citrus	8.3 ± 1.4 a	5.2 ± 0.4 b	6.7 ± 1.2 c	^ Significant at p ≤ 0.01; a,b,c; values within columns followed by the same letter are not significantly different at the mentioned probability level; NS = Non-significant at p>0.05.
Spicy	5.3 ± 1.4	3.7 ± 2.0	4.3 ± 2.0	NS
Juiciness	7.7 ± 1.4	7.5 ± 1.0	6.8 ± 1.0	NS
Ripeness	7.5 ± 0.5	7.0 ± 1.6	6.7 ± 1.0	NS
Total Quality	8.3 ± 1.0 a	6.7 ± 1.2 b	6.5 ± 0.6 b	^ Significant at p ≤ 0.01; a,b,c; values within columns followed by the same letter are not significantly different at the mentioned probability level; NS = Non-significant at p>0.05.

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[1] * Corresponding author: syabaci@adanabtu.edu.tr