Abstract
The volatile constituents of fresh peel, fresh vesicles, canned Satsuma Mandarin oranges (vesicles and syrup) and the stored products were investigated. Volatiles were isolated by simultaneous distillation and extraction under reduced pressure, and analyzed by a capillary column GC-MS. Total volatile contents of peel and vesicles were 1.36% and 0.00038%, respectively. A 99.5% of volatiles in peel was terpenoids. The volatiles in fresh vesicles were mainly composed of terpenoids (60.7%), paraffin waxes (28.0%), alcohols (6.5%) and aldehydes (0.9%). The volatiles with relatively large log odor unit in fresh vesicles were limonene (2.2), linalool (0.8) and (Z)-3-hexenal (1.7), and those in the fresh canned oranges were limonene (1.3) and linalool (0.7). Quantitative and qualitative differences in volatiles between fresh vesicles and canned products have been observed. The terpenoids may mainly contribute to the flavor of canned Satsuma Mandarin orange. The some volatiles considerably disappeared by canning, and gradually decreased during the course of storage. The deterioration of flavor quality of the canned Satsuma Mandarin orange during storage is considerably small compared with that of the canned Satsuma Mandarin orange juice. The following two reasons could be proposed. The first, the tin plate can is commonly used for the manufacturing of the canned Satsuma Mandarin orange. Reductive condition inside of the can was rapidly formed after canning by the reaction of plated tin with enclosed oxygen. The second, the terpenoids, of which hydration could produce undesirable flavor compounds, were contained only little amount in the canned Satsuma Mandarin orange.
