Comparison of peel volatile components of Page mandarin (Citrus reticulata) and its parents

The peel components and juice quality of Page mandarin and its parents were investigated in this study. Peel components were extracted using the cold-press and eluted using n-hexane. Then all analyzed using GC-FID and GC-MS. Total soluble solids, total acid, pH value, ascorbic acid as well as density were determined in juice obtained from Page mandarin and its parents. Forty-seven, Forty-six and twenty-seven peel components were identified in Page, Dancy and Celemantin cultivars respectively including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components. The major components were limonene, (E)-B-ocimene, B-myrcene, sabinene, linalool and ?-Pinene. Compared with its parents, Page mandarin showed the highest content of oxygenated compounds and TSS. Since the oxygenated compounds and TSS content of Citrus are considered as two of the most important indicators of high quality, Page mandarin and its parents apparently have a profound influence on these factors.