Changes in Aroma Components of Jiuzhi Tangerine Peel Pericarpium Citri Reticulatae during Pickling and Storage Determined by Gas Chromatography-mass Spectrometry/Olfactory
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Abstract:
The changes in aroma components of Jiuzhi tangerine peel Pericarpium citri reticulatae during pickling and storage were examined to provide a basis for the preservation, storage and quality control of the tangerine peel. In this research, the untreated dry peel (raw material) and the pickled peel stored for different time periods after pickling were used as test samples, and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) was used to analyze and identify the volatile components of untreated and treated peels during storage. The obtained relative odor activity values were subjected to statistical analysis. A total of 58 volatile components were detected, with the relative contents of 6 compounds exceeding 1%. The main components were 38 olefin compounds, with D-limonene having the highest relative content (81.84%). After 8 months of storage, the types of volatile compounds were the least. With the formation of the characteristic flavor of Jiuzhi tangerine peel Pericarpium citri reticulatae, the contribution of different compounds to the flavor changed greatly. There were 25 types of compounds with aroma characteristics with 12 compounds being the key flavor compounds. Aldehydes, phenols and olefin compounds were the significant contributors to the flavor. The types of the key flavor substances were the least (5 types only) after 7 months of storage. The research indicated that D-limonene was the main volatile component before and after pickling of Jiuzhi tangerine peel. The types and contents of volatile flavor substances changed to a certain extent during the pickling and storage.
