A Study on Peel Oil Components of Robinson Mandarin and its parents

The aim of this study was to compare the peel volatile compounds isolated from Robinson with those of Orlando tangelo and Clementine as parent cultivars. Peel oil was extracted using mechanical presses and eluted using n-hexane. Finally compounds were analyzed using GC-FID and GC-MS. Thirty-five, Thirtysix and twenty-seven compounds were identified in Robinson, Orlando tangelo and Clementine, respectively. Limonene (%۸۷.۷۹ to ۹۴.۱۹) and myrcene (%۱.۵۷ to %۱.۷۴) were the main compounds. As a result of our research, we can express that the proportion of components of Robinson was more similar and closer to Clementine than Orlando as parent cultivars.

کلیدواژه ها:

mandarin hybrids ، flavor components ، peel oil.