Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes

Abstract BACKGROUND Citrus fruit flavor is an important attribute prioritized in variety improvement. The present study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins ( Citrus reticulata ), three sour oranges ( Citrus aurantium ), one blood orange ( Citrus sinensis ), one lime ( Citrus limonia ), one Clementine ( Citrus clementina ) and one satsuma ( Citrus unshiu ). RESULTS Large differences were observed with respect to volatile compositions among the citrus genotypes. ‘Goutou’ sour orange contained the greatest number of volatile compounds and the largest volatile production level. ‘Ponkan’ mandarin had the smallest number of volatiles and ‘Owari’ satsuma yielded the lowest volatile production level. ‘Goutou’ sour orange and ‘Moro’ blood orange were clearly distinguished from other citrus genotypes based on the analysis of volatile compositions, even though they were assigned into one single group with two other sour oranges by the molecular marker profiles. CONCLUSIONS The clustering analysis based on the aroma volatile compositions was able to differentiate mandarin varieties and natural sub‐groups, and was also supported by the molecular marker study. The gas chromatography–mass spectrometry analysis of citrus juice aroma volatiles can be used as a tool to distinguish citrus genotypes and assist in the assessment of future citrus breeding programs. The aroma volatile profiles of the different citrus genotypes and inter‐relationships detected among volatile compounds and among citrus genotypes will provide fundamental information on the development of marker‐assisted selection in citrus breeding. © 2017 Society of Chemical Industry