Abstract

The volatile flavor components of flower, leaf, peel and juice of ‘Page’ mandarin were investigated in this study. Flower components were extracted by using ultrasound (US) water bath apparatus and then eluted by n-pentane : diethylether (1:2) solvent. Leaf flavor components were extracted by using water distillation method and then eluted by using n-hexane solvent. Juice flavor components were extracted by using poly dimethyl siloxane membranes (PDMS) and then eluted by pentane : dichloromethane (2:1). Peel flavor components were extracted by using cold-press and then eluted by using n-hexane. Then, they were all analyzed by GC-FID and GC-MS.  37 flower components,  53 leaf components,  54 peel components and 47 juice components including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, sabinene, α-pinene, β-myrcene, δ-3-carene, terpinene-4-ol and α-terpineol. The flower oil showed the highest content of aldehydes and alcohols. Since the aldehyde content of citrus oil is considered as one of the most important indicators of high quality, organ apparently has a profound influence on P ge mandarin oil quality.

Key words: ‘Page’ mandarin flower, ‘Page’ mandarin leaf, ‘Page’ mandarin peel, ‘Page’ mandarin juice, flavor components, ultrasound, water-distillation, pervaporation, cold-press.