Sensory Characteristics and Volatile Components of Three Pummelo (Citrus maxima) Essential Oils
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Abstract:
To investigate the quality of essential oils (EOs) of the major pummelo (Citrus maxima) fruits in China, the sensory characteristics and volatile components of the essential oils (EOs) of Guan Xi, Sha Tian, and Liang Ping pummelos were analyzed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS). The results of the sensory evaluation showed that the three EOs had similar aroma. Guan Xi pummelo EO had a strong floral scent, while the aroma of Sha Tian pummelo EO was similar to mint. Liang Ping pummelo EO had a relatively strong citrus and sweet scent. The GC-MS results showed that although the three types of EOs contain the same major volatile constituents, e.g., d-limonene (476, 150-741, and 595 μg/mL) and β-myrcene (13, 859-207, and 255 μg/mL), Guan Xi pummelo EO had higher concentrations of β-ocimene, linalool, and some aldehydes. The odor activity values (OAVs) showed that Guan Xi pummelo EO (5,015,965) had a much higher OAV than Sha Tian (1,307,088) and Liang Ping (1,159,532) pummelo EOs. Furthermore, the strong floral scent of Guan Xi pummelo EO mainly originated from β-myrcene (2,093,489) and linalool (387,578). The results indicated that although the three pummelo EOs had similar aroma and volatile components, their qualities differed to a certain extent. These results provide a theoretical basis for further comprehensive development and utilization of pummelo EOs in China.
