Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/9827
Title: Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis
Authors: Yi, L
Dong, N
Liu, S
Yi, Z
Zhang, Y
Keywords: Flavour
Metabolomics
Pericarpium citri reticulatae
Pericarpium citri reticulatae viride
Volatiles
Issue Date: 2015
Publisher: Elsevier
Source: Food chemistry, 2015, v. 186, p. 192-199 How to cite?
Journal: Food chemistry 
Abstract: This paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata 'Dahongpao') at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but also revealed the compounds (d-limonene and linalool) that mostly contributed to it. Furthermore, some other characteristic compounds were screened to further reveal the chemical features of Pericarpium Citri Reticulatae (PCR) and Pericarpium Citri Reticulatae Viride (PCRV). In particular, compounds such as 4-carene (r = -0.94), 3-carene (r = -0.91), β-pinene (r = -0.85) and γ-terpinene (r = -0.87) were screened as major components for the pungent smell of PCRV. Geranyl acetate (r = 0.81), farnesyl acetate (r = 0.87) and three alcohols (6-hepten-1-ol, 3-methyl-1-hexanol, 1-octanol) may lead to the pleasant odour of PCR. We therefore propose that the metabolomics analysis focusing on ripening process will be an effective strategy for quality control of closely related herbal medicines.
URI: http://hdl.handle.net/10397/9827
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.07.067
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