Characterisation Of Calamansi Citrus Microcarpa

Food Chemistry 134 (2012) 696–703

Contents lists available at SciVerse ScienceDirect

Food Chemistry journal homepage: www.elsevier.com/locate/foodchem

Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice
Mun Wai Cheong a, Danping Zhu a, Jingting Sng a, Shao Quan Liu a, Weibiao Zhou a, Philip Curran b,
Bin Yu b,⇑ a b

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117543, Singapore
Firmenich Asia Pte., Ltd., 10 Tuas West Road, Singapore 638377, Singapore

a r t i c l e

i n f o

Article history:
Received 1 November 2011
Received in revised form 6 February 2012
Accepted 22 February 2012
Available online 2 March 2012
Keywords:
Calamansi (Citrus microcarpa)
Juice
Volatile
Sugar
Organic acid
Phenolic acid

a b s t r a c t
Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography–mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented
89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.
Ó 2012 Elsevier Ltd. All rights reserved.

1. Introduction
For many centuries, citrus juice has been valued as

References: Barboni, T., Luro, F., Chiaramonti, N., Desjobert, J. M., Muselli, A., & Costa, J. (2009). Bazemore, R., Goodner, K., & Rouseff, R. (1999). Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and Bazemore, R., Rouseff, R., & Naim, M. (2003). Linalool in orange juice. Origin and thermal stability Belingheri, L., Pauly, G., & Gleizes, M. (1991). Separation of limonene and selinene cyclases by ion chromatography Bocco, A., Cuvelier, M. E., Richard, H., & Berset, C. (1998). Antioxidant activity and phenolic composition of Citrus peel and seed extracts Food Chemistry, 46, 2123–2129. Boccorh, R. K., Paterson, A., & Piggott, J. R. (1998). Factors influencing quantities of sugars and organic acids in blackcurrant concentrates Cheong, M. W., Chong, Z. S., Liu, S. Q., Zhou, W. B., Curran, P., & Yu, B. (2012). Dharmawan, J., Kasapis, S., Curran, P., & Johnson, J. R. (2007). Characterization of volatile compounds in selected citrus fruits from Asia Dunn, J. G., Philips, D., & van Bronswijk, W. (1997). An exercise to illustrate the importance of sample preparation in chemical analysis Education, 74(10), 1188–1190. El-Sayed, A. M. (2011). The Pherobase: Database of insect phermones and semiochemicals. <http://www.pherobase.com/database/floral-compounds/ floral-taxa-compounds-index.php> (17 December 2011). Fischer, A., Grab, W., & Schieberle, P. (2008). Characterisation of the most odouractive compounds in a peel oil extract from Pontianak oranges (Citrus nobilis Lour Gattuso, G., Barreca, D., Gargiulli, C., Leuzzi, U., & Caristi, C. (2007). Flavonoid composition of Citrus juice Hagerman, A. E., & Nicholson, R. L. (1982). High-performance liquid chromatographic determination of hydroxycinnamic acids in the maize mesocotyl. Journal of Agricultural and Food Chemistry, 30(6), 1098–1102. Jouquand, C., & Chandler, C. (2008). A sensory and chemical analysis of fresh strawberries over harvest dates and seasons reveals factors that affect eating Kafkas, E., Ercisli, S., Kemal, K. N., Baydar, K., & Yilmaz, H. (2009). Chemical composition of blood orange varieties from Turkey: A comparative study. Karadeniz, F. (2004). Main organic acid distribution of authentic citrus juices in Turkey Kelebek, H. (2010). Sugars, organic acids, phenolic compositions and antioxidant activity of grapefruit (Citrus paradisi) cultivars grown in Turkey Kelebek, H., Canbas, A., & Selli, S. (2008). Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chemistry, 107(4), 1710–1716. Kelebek, H., & Selli, S. (2011). Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv juice. Journal of the Science of Food and Agriculture, 91(10), 1855–1862. Kelebek, H., Selli, S., Canbas, A., & Cabaroglu, T. (2009). HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange Moshonas, M. G., & Shaw, P. E. (1994). Quantitative-determination of 46 volatile constituents in fresh, unpasteurized orange juices using dynamic headspace gas-chromatography. Journal of Agricultural and Food Chemistry, 42(7), 1525–1528. Moshonas, M. G., & Shaw, P. E. (1996). Volatile components of calamondin peel oil. Journal of Agricultural and Food Chemistry, 44, 1105–1107. Nardini, M., Cirillo, E., Natella, F., Mencarelli, D., Comisso, A., & Scaccini, C. (2002). Nisperos-Carriedo, M. O., Baldwin, E. A., Moshonas, M. G., & Shaw, P. E. (1992). Journal of Agricultural and Food Chemistry, 40, 2464–2466. Nour, V., Trandafir, I., & Ionica, M. E. (2010). HPLC organic acid analysis in different citrus juices under reversed phase conditions Peleg, H., Naim, M., Rouseff, R. L., & Zehavi, U. (1991). Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi). Peleg, H., Naim, M., Zehavi, U., Rouseff, R. L., & Nagy, S. (1992). Pathways of 4vinylguaiacol formation from ferulic acid in model solutions of orange juice. Perez-Cacho, P. R., & Rouseff, R. L. (2008). Fresh squeezed orange juice odor: A review Pérez-López, A., Saura, D., Lorente, J., & Carbonell-Barrachina, Á. (2006). Limonene, linalool, a-terpineol, and terpinen-4-ol as quality control parameters in Rapisarda, P., Carollo, G., Fallico, B., Tomaselli, F., & Maccarone, E. (1998). Rouseff, R. L., Perez-Cacho, P. R., & Jabalpurwala, F. (2009). Historical review of citrus flavor research during the past 100 years