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Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences.

Food chemistry - 15 Apr 2018

Wei Xu, Song Mei, Chen Chunxian, Tong Huarong, Liang Guolu, Gmitter Fred G

Abstract excerpt

A targeted approach using HS-SPME-GC-MS was performed to investigate volatile compounds of ordinary Valencia (VAL) and its more deeply colored mutant Rohde Red Valencia orange (RRV) at different developmental stages. Fifty-six volatile components classified into six chemical groups were quantified. The individual volatile compounds in each group were significantly influenced by the genotype and harvest date....

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PMID: 29287364
DOI: 10.1016/j.foodchem.2017.10.066

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