Romero Thesis 2020

INVESTIGATING THE FLAVOR OF FRESH CALAMONDIN PEEL AND JUICE
USING INSTRUMENTAL AND DESCRIPTIVE SENSORY ANALYSIS
A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE DEGREE OF MASTER OF SCIENCE IN
FOOD SCIENCE AND FLAVOR CHEMISTRY
IN THE GRADUATE SCHOOL OF THE
TEXAS WOMAN’S UNIVERSITY
DEPARTMENT OF NUTRITION AND FOOD SCIENCES
COLLEGE OF HEALTH SCIENCES
BY
JUDEE ROMERO, B.S.
DENTON, TEXAS
DECEMBER 2020
Copyright © 2020 by Judee Romero

DEDICATION
For my Mom, G-Ma, and all the strong women in my life.
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ACKNOWLEDGEMENTS
I wish to express my deepest gratitude to Dr. Du for the guidance and patience she
has provided.
Thank you to my committee members, Dr. Broughton and Dr. Warren – for your
steadfast support and kindness. I sincerely appreciate the TWU Research Enhancement
Program for funding this research opportunity. To all those that participated in my
Quantitative Descriptive Analysis: thank you for your time and contributions.
Thank you to the mentors that have helped me through this process: Lisa, Becky,
Maxine, Tito Martin, Tita Mely, and the Carmelite Nuns. Finally, I offer a special thanks
to the friends that helped me along this journey: Christy, Drew, Anthony, and Marcus.
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ABSTRACT
JUDEE ROMERO
INVESTIGATING THE FLAVOR OF FRESH CALAMONDIN PEEL AND JUICE

USING INSTRUMENTAL AND DESCRIPTIVE SENSORY ANALYSIS
DECEMBER 2020
Calamondin (Citrus microcarpa) is a popular citrus fruit in Asia that resembles a
small tangerine with a delicate pulp and fresh, lime-like flavors in its peel and juice. Studies
on the flavor of calamondin juice and peel are limited and its unique flavor has not been
well characterized. The objective of this study was to investigate the flavor composition
and sensory properties of fresh immature calamondin juice and peel. A method using solid-
phase extraction followed by gas chromatography-mass spectrometry (SPE-GC-MS)
analysis was developed for volatile isolation and identification in calamondin juice and
peel. The developed method used Lichrolut-EN sorbent and a 95:5
dichloromethane:methanol eluent that was effective for extraction of a wider range of
volatiles compared to the most popular method, solid-phase microextraction (SPME)-GC-
MS. SPE-GC-MS analysis identified 75 and 101 compounds from the juice and peel,
respectively. The total volatile intensity of the peel was more than three times that of the
juice. The dominant peel volatiles included limonene (10.53-27.85%), (Z)-3-hexenol (4.85-
12.51%), linalool (9.40-10.29%), 1-octanol (2.55-2.84%), α-terpineol (4.00-7.80%),
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isopiperitenone (1.91%), geraniol (0.79-1.06%), 8-hydroxylinalool (1.20-2.12%), (E)-ρ-
mentha-2,8-dien-1-ol (0.39-1.61%), and hexadecanoic acid (0.81-1.31%). Dominant juice
volatiles included limonene (14.51-14.59%), hexadecanoic acid (3.19-10.88%), 4-
hydroxy-benzeneethanol (0.09-7.98%), cryptomeridiol (4.95-5.76%), stearic acid (3.38-
3.82%), α-terpineol (2.29-3.76%), (Z)-8-hydroxylinalool (0.45-3.58%), α-cadinol (1.23-
3.16%), limonen-1,2-diol (0.41-2.85%), linoleic acid (1.36-2.73%), and (Z)-3-hexenol
(0.17-1.36%). The volatile profiles showed seasonal difference, with fruit harvested in
August containing higher concentrations of most volatiles compared to fruit harvested in
April. Sensory evaluation was conducted by quantitative descriptive analysis (QDA) where
panelists (n=12) used 19 attributes and their intensities (0-10 line scale) to characterize the
flavor of calamondin juice and zest. QDA indicated that the aroma of the zest was most
intensely characterized by peely, fresh, and fatty notes, with intensities of 6.8, 5.7, and 5.3,
respectively. The aroma of the juice was most intensely characterized by juicy, acidic,
mandarin, and fresh with intensities of 5.8, 5.7, 5.5, and 5.2, respectively. The flavor
(aroma and taste) of the juice was most intensely characterized using the attributes of
sourness (8.9), salivating (7.8), astringent (7.5), bitter, juicy (5.6), and fresh (5.2). Results
of the chemical and sensory analysis indicated that dominant volatiles identified in the juice
and peel corresponded to sensory attributes. This study could be applied towards
developing a flavor profile for calamondin.
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TABLE OF CONTENTS
DEDICATION .................................................................................................................... ii
ACKNOWLEDGEMENTS ............................................................................................... iii
ABSTRACT....................................................................................................................... iv
LIST OF TABLES ........................................................................................................... xiii
LIST OF FIGURES ......................................................................................................... xiv
Chapters
I. INTRODUCTION ........................................................................................................... 1
Objective of Study .................................................................................................. 5
Specific Aims .......................................................................................................... 5
II. REVIEW OF LITERATURE......................................................................................... 7
Calamondin Fruit General Characteristics .............................................................. 7
Flavor and Volatile Composition of Calamondin ................................................... 9
Flavor Isolation Techniques .................................................................................. 13
Artifacts in Flavor Isolates .................................................................................... 16
Aroma-active Compounds Determined by GC-Olfactometry (GC-O)
Analysis................................................................................................................. 18
Quantitative Descriptive Analysis ........................................................................ 22
III. METHODOLOGY ..................................................................................................... 25
Reagents and Standards ........................................................................................ 25
Sample of Calamondin .......................................................................................... 25
ºBrix, pH, and TA ................................................................................................. 26
Volatile Instrumental Analysis ............................................................................. 26
Solid-Phase Microextraction ..................................................................... 26
Solid-Phase Extraction .............................................................................. 27
GC-MS and Data Post Run ................................................................................... 29
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Human Participants Approval ................................................................... 30
QDA References ....................................................................................... 30
Sample Preparation ................................................................................... 32
Sensory Evaluation ................................................................................... 33
Statistical Analysis ................................................................................................ 34
IV. RESULTS ................................................................................................................... 35
ºBrix, pH, and Titratable Acidity .......................................................................... 35
Volatile Isolation Method Development ............................................................... 36
SPME-GC-MS .......................................................................................... 36
SPE Solvent Elution Comparison ............................................................. 50
95:5 Dichloromethane:Methanol Solvent Elution – 30 mL vs 1 mL........ 54
Volatile Composition in Calamondin Juice and Peel using SPE-GC-MS ............ 55
Preparation of Standards ........................................................................... 69
Sensory Evaluation of Calamondin Peel (Zest) and Juice ........................ 70
Principal Component Analysis ................................................................. 73
V. DISCUSSION .............................................................................................................. 75
ºBrix, pH, and Titratable Acidity .......................................................................... 75
Volatile Isolation Method Development ............................................................... 76
SPME-GC-MS Calamondin Juice Volatiles ............................................. 76
SPME-GC-MS Calamondin Peel Volatiles .............................................. 81
SPE Solvent Elution Comparison ............................................................. 84
95:5 Dichloromethane:Methanol Solvent Elution – 30 mL vs 1 mL........ 86
Volatile Composition in Calamondin Juice and Peel using SPE-GC-MS ............ 87
SPE-GC-MS Volatiles Identified in Calamondin Juice ............................ 87
SPE-GC-MS Volatiles Identified in Calamondin Peel ............................. 89
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Seasonal Variation of Volatiles Identified in Calamondin Peel and Juice 91
Link Sensory to Chemical Analysis ...................................................................... 93
VI. CONCLUSION........................................................................................................... 95
REFERENCES ................................................................................................................. 96
APPENDICES
A. Institutional Review Board Approval Letter .............................................................. 106
B. Institutional Review Board Consent Form ................................................................. 108
C. Sensory Ballot ............................................................................................................ 111
D. Demographic Form .................................................................................................... 119
xii
LIST OF TABLES
Table
1. Descriptor standard stock solution preparation............................................................. 30
2. Values of °Brix, pH, and titratable acidity of calamondin juice ................................... 36
3. Volatile compounds with SPME from calamondin juice ............................................. 38
4. Volatile compounds with SPME from calamondin zest ............................................... 44
5. Volatile compounds in SPE from calamondin juice ..................................................... 57
6. Volatile compounds in SPE from calamondin peel ...................................................... 62
7. Mean scores and SD of descriptive sensory analysis.................................................... 70
xiii
LIST OF FIGURES
Figure
1. Immature calamondin fruit ........................................................................................... 36
2. SPME-GC-MS extraction of calamondin juice. ........................................................... 37
3. SPME-GC-MS extraction of calamondin zest .............................................................. 43
4. LiChrolut-EN SPE-GC-MS solvent ratio elutions of calamondin juice ....................... 52
5. LiChrolut-EN SPE-GC-MS with 30 mL & 1 mL of 95:5 dichloromethane:methanol

elution of calamondin juice ............................................................................................... 55
6. LiChrolut-EN SPE-GC-MS with 95:5 dichloromethane:methanol elution of

calamondin juice ............................................................................................................... 56
7. LiChrolut-EN SPE-GC-MS with 95:5 dichloromethane:methanol elution of

calamondin peel extract. ................................................................................................... 61
8. Spider plot of the mean scores of descriptive sensory evaluation for the smell of the
calamondin zest ................................................................................................................. 71
9. Spider plot of the mean scores of descriptive sensory evaluation for the smell of the
10. Spider plot of the mean scores of descriptive sensory evaluation for the taste of the
11. Principle Component Analysis (PCA) of three calamondin samples ......................... 74
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CHAPTER I
INTRODUCTION
Calamondin (Citrus microcarpa) is a citrus fruit that resembles a small tangerine,
with a delicate pulp and a lime-like flavor (Bender, 2014). It is an inter-genetic hybrid
between a mandarin orange (Citrus reticulate) and kumquat (Citrus japonica) member of
the Rutaceae family. Calamondin has recently been given the hybrid name of Citrus x
citrofortunella mitis (Morton, 1987). It is also identified as Citrus mitis Blanco, Citrus
microcarpa Bunge, or Citrus madurensis Lour. Other common names for the fruit are
calamondin orange, Chinese orange, Panama orange, golden lime, calamansi, or limonsito
(Morton, 1987). The oblate fruit can contain up to five seeds and grows to approximately
3 – 4.5 cm in diameter with an aromatic, thin, glossy peel dotted with numerous small oil
glands (Morton, 1987). The peel color ranges from a dark to light green in its immature
stage, and a yellow to yellow orange when fully mature. The orange colored pulp of the
fruit can be separated in six to 10 segments, is juicy, and highly acidic (Morton, 1987).
Although produced commercially in other countries, the potential expansion for
calamondin in the United States does not appear great due to the availability of other citrus
fruit with identical uses (Nisperos-Carriedo, Baldwin, Moshonas, & Shaw, 1992).
However, with the exotic fruit trend growing, there can be a demand for the fruit in certain
industries. More recently in Taiwan and the Philippines, a demand for calamondin juice
has increased due to its use in the adulteration of a growingly popular fruit known as
1
shiikuwasha (Citrus depressa Hayata; Yamamoto et al., 2012). Shiikuwasha farmers could
not keep up with supply of the fruit, so adulteration with calamondin juice, which
resembles shiikuwasha juice in color and flavor, became prevalent commercially
(Yamamoto et al., 2012).
Calamondin juice is commonly used as a seasoning and condiment in food to
accentuate flavors in sauces, fish, beef, and chicken dishes (Chen et al., 2013; Cheong et
al., 2012b). The whole fruit can be placed in boiling water to make a fruit tea, with the
juice having a similar flavor profile to lemon and lime, that can be used to make beverages,
cakes, marmalades, pies, and preserves (Aggie Horticulture, n.d.). Calamondin imparts tart
and acidic taste, which is a common characteristic of fruits in the citrus family.
Commercially bottled juice is typically combined with an emulsifier such as gum
tragacanth, followed by pasteurization and bottled for distribution (Morton, 1987).
To date, the only reports of volatile components of calamondin juice have been
evaluated in mature calamondin fruit. Major components identified from solvent extracted
juice include terpene hydrocarbons, which contribute to citrus and woody notes,
comprising predominantly of limonene, germacrene D, and β-myrcene (Cheong et al.,
2012b). Major terpene alcohols identified include linalool and α-terpineol, both important
compounds that depending on their amounts present, may determine the organoleptic
quality of citrus juice (Cheong et al., 2012b). Linalool imparting a floral, citrus blossom
note, is a typical alcohol found in citrus, while α-terpineol is synthesized from linalool
through oxidation and cyclization, which can be used to indicate flavor quality in citrus
2
juice (Cheong et al., 2012b). Other alcohol compounds present: 1-octanol, (Z)-3-hexenol,
β-elemol, and β-eudesmol are known to impart floral, fresh, fruity, green, and woody notes
(Cheong et al., 2012b). Aldehydes reported include decanal, nonanal, octanal, undecanal,
and perilla aldehyde, imparting fatty, green, and peel-like notes (Cheong et al., 2012b).
Ester compounds identified include octyl acetate, citronellyl acetate, decyl acetate, geranyl
acetate, and geranyl propionate, which are known to contribute floral, waxy, green, and
fruity notes (Cheong et al., 2012b). Other trace compounds identified in juice of mature
fruit include δ-3-carene, α-terpinene, (Z)-β-ocimene, dehydro-β-cymene, α-copaene, (E)-
4,8-dimethyl-1,3,7-nonatriene, ethanol, 4-terpineol, carvacrol, and (E)-2-heptenal (Cheong
et al., 2012b).
Published volatile composition analysis of calamondin fruit includes isolation
methods of solvent extraction, headspace analysis, solid-phase microextraction (SPME),
and distillation (Chen et al., 2013; Cheong et al., 2012a; Cheong et al., 2012b; Cuevas-
Glory, Sauri-Duch, & Pino 2009; Moshonas & Shaw, 1996; Nisperos-Carriedo et al., 1992;
Takeuchi, Ubukata, Hanafusa, Hayashi, & Hashimoto 2005; Yo & Lin, 2004). Extracts
were prepared from calamondin peel and juice via liquid-liquid extraction (LLE) with the
use of solvents dichloromethane, hexane, and diethyl ether, followed by either filtration or
centrifugation to separate solids, then concentrated via nitrogen stream or rotary evaporator
(Cheong et al., 2012a; Cheong et al., 2012b; Moshonas et al., 1996; Takeuchi et al., 2005).
Headspace analysis has been performed on calamondin juice of mature fruit where juice
was prepared from manually squeezed fruits that were not peeled, which may have altered
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the true original aroma profile of the juice due to the incorporation of peel oil that may
have intensified the flavor and thus detection of other compounds not really in the juice
(Nisperos-Carriedo et al., 1992). SPME involves exposing SPME fiber to the headspace of
a sample and absorbing volatiles, and then inserting the SPME fiber into the GC for
analysis. SPME extraction method has been applied to mature calamondin juice, although
one of the reports does not state their sample juice was prepared from peeled fruits, thus
altering the true quantitative and qualitative results of their study (Cheong et al., 2012b;
Yo & Lee, 2004). A distillation method, with volatile compounds carried in the steam,
condensed, and then separated, has been performed on the calamondin peel by steam
distillation and hydro-distillation using deionized water for extraction of essential oils
(Chen et al., 2013; Cuevas-Glory et al., 2009).
Solid-phase extraction (SPE) is a volatile isolation technique, which involves
passing the sample through a packed column or a cartridge filled with a solid phase sorbent,
where the solutes are absorbed and then eluted with an organic solvent (Cao et al., 2015).
Sorbents used in extraction of flavor compounds include silica gels (polar), activated
aluminas (polar), activated carbon (nonpolar), zeolites, and polymers, such as polystyrene,
polyacrylilc esters, polydimethylsiloxane (PDMS), and phenolic resins (Dziadas,
Nowacka, Jesionowski, & Jeleń 2011). As volatiles in various food matrices range from
polar to nonpolar, aromatic and aliphatic, use of the correct sorbent should be considered
when extracting targeted compounds (Dziadas et al., 2011). To date, there are no current
reports on the use of SPE for the isolation and analysis of calamondin flavor compounds.
4
Sensory analysis is an approach to provide flavor perception as a link to chemical
mechanism. Quantitative descriptive analysis, also known as QDA, is a descriptive analysis
method in sensory evaluation based on the principle of a panelist’s ability to verbalize
perceptions of a sample in a reliable manner (Stone, 1992). The method includes a formal
screening and training procedure, development and use of a sensory language, and the
scoring of samples on repeated trials to obtain a complete, quantitative description (Stone,
1992). Sensory analysis of the flavor and aroma profile of calamondin is vague, as the only
current published sensory evaluation of calamondin is on peel extracts (Cheong et al.,
2012a). This sensory evaluation described the peel extract to have attributes of fatty, fruity,
green, juicy, mandarin, peely, sweet, and woody (Cheong et al., 2012a). Studies have been
limited, and there is still a lack of information on the flavor constituents and sensory
attributes of calamondin peel and juice.
Objective of Study
The objective of this study was to establish a flavor profile for immature
calamondin (Citrus microcarpa) fruit utilizing optimal flavor extraction techniques for
volatile qualitative analysis combined with sensory approach.
Specific Aims
1. To evaluate extraction techniques and identify volatile compounds present in
newly harvested, immature calamondin peel and juice using solid-phase
extraction-gas chromatograph-mass spectrometry (SPE-GC-MS) analysis.
5
2. To assess sensory attributes of newly harvested, immature calamondin peel and
juice by conducting a QDA.
6
CHAPTER II
REVIEW OF LITERATURE
Calamondin Fruit General Characteristics
Calamondin is believed to be native to China and taken in early times to Indonesia
and the Philippines (Morton, 1987). Cultivation of the fruit ranges through China, the
Philippines, India, Japan, Hawaii, the West Indies, Central and North America, including
California, Texas, and Florida. It has been recorded as being introduced into Florida from
Panama in 1899, then quickly became popular in Florida and Texas (Morton, 1987).
The calamondin tree can grow ranging from 6 to 25 ft high, is erect, slender,
cylindrical, and develops dense branches beginning close to the ground (Morton, 1987).
The single leaflets of the tree are alternate, aromatic, broad-oval, dark-green, glossy on the
upper surface, yellowish-green beneath, and 1-3 inches in length (Morton, 1987). The
flowers have a rich sweet fragrance, are about 1-inch wide, and have five elliptic-oblong,
pure-white petals (Morton, 1987). It is a cold-hardy citrus down to 20°F making it more
robust to colder weather temperatures than any other true citrus species, and is moderately
drought-tolerant (Aggie Horticulture, n.d.; Morton, 1987). Adaptable to climates and
environments, the tree is tolerable in a wide range of soils, from clay-loam in the
Philippines to limestone or sand in Florida (Morton, 1987). The trees may be easily grown
from its seeds, which are poly-embryonic with three to five embryos each (Morton, 1987).
7
In the Philippines, calamondin is the principal citrus fruit used primarily for its juice
and as a substitute for lemon (Moshonas et al., 1996). In commercial fruit production,
calamondin trees are budded on calamondin seedlings (Morton, 1987). Trees can also be
grown from seeds or from rooted cuttings and can do well as a tub or container plant in
colder regions that commonly do not grow citrus (Aggie Horticulture, n.d.). Potted citrus
plants prefer bright light, growing best outdoors in direct sunlight or half shade (Aggie
Horticulture, n.d.). Temperatures for optimum growth range between 70°F to 90°F and do
not grow well at temperatures below 55°F (Aggie Horticulture, n.d.). Optimum growth
requires watering only as needed and a water-soluble fertilizer (Aggie Horticulture, n.d.).
Calamondins are harvested by clipping the stems as they become fully colored throughout
the year and can take up to a year to ripen into the orange-colored mature stage (Aggie
Horticulture, n.d.; Morton, 1987). In Asian countries, the fruit is utilized and best known
in its immature stage, which is just before maturation when the peel is colored light green
to green.
Peak harvesting season is mid-August through October and in North America, may
be most abundant from November to June (Aggie Horticulture, n.d.; Morton, 1987). There
are usually four or five flushes (periods of new growth) on a citrus tree each year and
calamondin is one of the few citrus trees that can flower and set fruit year-round (Aggie
Horticulture, n.d.). Flower and fruit will often bloom at the same time (Aggie Horticulture,
n.d.). Calamondin is a prime host for Mediterranean and Caribbean fruit flies resulting in
less planting in Florida than before (Morton, 1987). The citrus plant can be attacked by the
8
same pests and diseases that affect the lemon and lime, including crinkly leaf, exocortis,
psorosis, xyloporosis, and tristeza, but is immune to canker and scab (Morton, 1987).
Calamondin has various medicinal applications. The juice can be applied to the
scalp after shampooing to eliminate itching and promote hair growth, applied directly onto
insect bites to relieve itching and irritation, and can also help clear up acne vulgaris and
pruritus vulvae when applied to the skin (Morton, 1987). The juice has also been taken
orally as a cough remedy and an antiphlogistic, and when diluted and drunk warm, serves
as a laxative (Morton, 1987). The distilled oil of the leaves serves as a carminative with
more potency than peppermint oil (Morton, 1987). There are studies stating top benefits of
the juice include: boosting the immune system, lowering inflammation, aiding in weight
loss, stimulating growth and repair, detoxification of the body, lowering cholesterol,
managing diabetes, and treating respiratory infections (Staughton, 2020).
Other applications for calamondin include the use of its juice to bleach ink stains
from fabrics and as an ingredient in cosmetic products to lighten the skin (Morton, 1987).
In North America, the fruit is typically grown to the mature, yellow-orange color stage and
used as a common ornamental dooryard tree (Morton, 1987). Since the fruit takes nearly a
year to ripen, it maintains its ornamental landscape value longer than most citrus (Aggie
Horticulture, n.d.).
Flavor and Volatile Composition of Calamondin
Investigation of calamondin flavor and aroma has focused on the volatile profiles
of the peel oils and juice of the mature fruit (Cheong et al., 2012a; Cheong et al., 2012b;
9
Nisperos-Carriedo et al., 1992; Takeuchi et al., 2005; Yo et al. 2004). Peel oil extraction
of the mature fruit has been described by the attributes of fatty, fruity, green, juicy,
mandarin-like, peel-like, sweet, and woody (Cheong et al., 2012a). Volatiles discovered in
the peel consisted of alcohols, aldehydes, esters, and acids. Solvent extracted volatile
components are comprised predominantly of monoterpenes (limonene, β-myrcene, β-
pinene, α-phellandrene, and sabinene), and sesquiterpenes (elemene, farnesene, and
germacrene isomers), all of which have been commonly reported in other citrus fruits
(Cheong et al., 2012a). Major terpene alcohols identified are linalool and elemol (Cheong
et al., 2012a). Others identified are hexanol, (Z)-3-hexenol, and (E)-nerolidol which are
known to impart floral, green, and fresh notes (Cheong et al., 2012a).
Certain aldehydes are known to exhibit intense citrus aroma including the citral
stereoisomers (geranial and neral), which have also been identified in the peel (Cheong et
al., 2012a). The citral stereoisomers are known to take part in the aroma of kumquat, which
is one parent hybrid of calamondin (Cheong et al., 2012a). Other aldehydes identified are
(E,Z)-2,4-dodecadienal and (E,E)-2,4-dodecadienal that are known for intense green, fatty,
and oily notes (Cheong et al., 2012a). Esters identified include methyl N-
methylanthranilate, a key characteristic mandarin-like volatile and methyl salicylate,
known for its green and minty properties (Cheong et al., 2012a). Other esters include
geranyl acetate, geranyl propionate, citronellyl acetate, and perillyl acetate, known to
impart fresh, fruity, and green notes (Cheong et al., 2012a). Additional compounds reported
10
are limonene oxide (sweet, citrus note), camphor (woody note), and carvone (dill-like,
herbal note; Cheong et al., 2012a).
Major compounds identified in both peel and juice include terpenes, alcohols,
aldehydes, and esters. The calamondin peel consists of predominantly monoterpenes, such
as limonene, β-myrcene, β-pinene, α-pinene, β-phellandrene, and sabinene, as well as
sesquiterpenes such as elemene, farnesene, and germacrene isomers (Cheong et al., 2012a;
Cuevas-Glory et al., 2009; Moshonas et al., 1996; Takeuchi et al., 2005; Yo et al., 2004;).
Compounds detected in a fresh juice sample include limonene, germacrene D, and
β-myrcene, as well as oxygenated compounds linalool and α-terpineol (Cheong et al.,
2012b). Additionally, germacrene D and bicyclogermacrene could be used to indicate the
quality and freshness of the peel extracts because they are susceptible to isomerization and
oxidation (Cheong et al., 2012a).
Essential oils contained high amounts of limonene and β-myrcene (Chen et al.,
2013; Cuevas-Glory et al., 2009; Moshonas et al., 1996). The only published research to
date on the leaf oil detected high amounts of linalool, β-pinene, and myrcene (Cuevas-
Glory et al., 2009). Major compounds detected have typically been identified in mature
calamondin fruits, whereas some research did not specify the maturity of the fruit (Chen et
al., 2013; Cheong et al., 2012a; Cheong et al., 2012b; Cuevas-Glory et al., 2009; Moshonas
et al., 1996; Nisperos-Carriedo et al., 1992; Takeuchi et al., 2005; Yamamoto et al., 2012;
Yo et al., 2004 ). Fruits may have over a hundred different volatile compounds that may
vary according to the fruit’s ripening stage (d’Acampora, Dugo, Dugo, & Mondello 2008).
11
Specification of the fruit’s maturity stage in analysis is important as a fruit’s flavor profile
may differ dramatically. The calamondin fruit is typically used in its immature stage, which
has a different flavor profile than the mature fruit.
Research on flavor analysis has found differences in volatiles qualitatively and
quantitively in calamondin fruits from different countries (Cheong et al., 2012a; Cheong et
al., 2012b; Takeuchi et al., 2005; Yo et al., 2004). Fruits from the Philippines and Taiwan
were analyzed and compared, and although botanically the same species, researchers
detected quantifiable differences in the basic aroma components, particularly the esters (Yo
et al., 2004). In a study that compared calamondin fruits gathered from Malaysia,
Philippines, and Vietnam, terpenes were detected as the dominant compounds in the peel
regardless of geographical origin (Cheong et al., 2012a; Cheong et al., 2012b). Vietnam
peel extract had the highest detectable levels of aldehydes compared to the peel from
Malaysia and Philippines (Cheong et al., 2012a). The same study concluded that the
Vietnam juice contained up to three times the amount of total volatiles than the juice
samples from Malaysia and Philippines, although the volatiles mainly consisted of
hydrocarbons that contribute relatively little to aroma (Cheong et al., 2012b). Alternatively,
the Philippines calamondin juice had the lowest amount of total volatiles but consisted of
the highest concentration of acids, alcohols, and aldehydes (Cheong et al., 2012b).
Calamondin juice and peel from the three countries shared the same monoterpene and
sesquiterpene profiles (Cheong et al., 2012b). However, few studies have focused on the
flavor profiles of calamondin grown in the US.
12
Flavor Isolation Techniques
Identifying volatiles that represent an accurate flavor profile of calamondin are
impacted by volatile isolation and detection techniques. Different volatile isolation
methods have been used to extract volatiles from the calamondin peel, juice, and leaves of
the plant, which include solvent extraction, headspace analysis, SPME, and distillation
(Cheong et al., 2012a; Cheong et al., 2012b; Moshonas et al., 1996; Nisperos-Carriedo et
al., 1992; Takeuchi et al., 2005; Yo et al., 2004). These methods have their advantages and
disadvantages including certain bias and artifact formation due to heat treatment. In
general, organic solvent extraction obtains a more complete profile than any other volatile
isolation technique and will also extract non-volatiles such as waxes, pigments, and lipids.
SAFE (solvent-assisted flavor evaporation) is generally combined with organic solvent
extraction to remove non-volatiles while providing discrimination on high-boiling point
volatiles as well as volatiles with very low-boiling points. Thus, the selection of an
appropriate precise and accurate extraction method has become a prerequisite in advancing
the understanding of proper techniques in volatile extraction.
Although the calamondin fruit is well known in Asia, there are only a few
publications investigating its flavor composition. Established flavor volatile isolation
methods have been performed on the peel, peel oil, juice, and the leaf oil, including solvent
extraction, headspace analysis, SPME, SPME cryofocusing, steam distillation, and hydro-
distillation (Chen et al., 2013; Cheong et al., 2012a; Cheong et al., 2012b; Cuevas-Glory
et al., 2009; Moshonas et al., 1996; Nisperos-Carriedo et al., 1992; Takeuchi et al., 2005;
13
Yamamoto et al., 2012; Yo et al., 2004). For example, solvent extraction methods have
been performed on the peel, peel oil, and juice using solvents such as dichloromethane,
diethyl ether, and hexane (Cheong et al., 2012a; Cheong et al., 2012b; Moshonas et al.,
1996; Takeuchi et al., 2005). All solvent extractions were followed by concentration using
either rotary evaporator or under a stream of nitrogen (Cheong et al., 2012a; Cheong et al.,
2012b; Moshonas et al., 1996). The rarely published method of SPME cryofocusing was
carried out on the juice that involved a GC column head (10 cm) dipped into liquid nitrogen
to collect volatiles (Yamamoto et al., 2012). It has also been reported that peel and whole
fruit were homogenized with deionized water and steam distilled for extraction of essential
oils (Chen et al., 2013). The fruit peel and the leaves of the calamondin plant were hydro-
distilled for 3 hours in a Clevenger-type apparatus to yield volatile oils (Cuevas-Glory et
al., 2009).
Flavor profile analysis consists of utilizing a combination of volatile isolation
methods to ensure varied compound extraction. One of these methods includes SPE. It is
one of the most widely used methods for extraction of organic compounds from various
samples, and is able to extract a wide range of analytes from non-polar to highly polar
(Andrade-Eiroa, Canle, Leroy-Cancellieri, & Cerdá 2016a; Andrade-Eiroa, Canle, Leroy-
Cancellieri, & Cerdá 2016b). Compared to other common isolation methods such as LLE,
SPE requires smaller sample volumes and can extract a broad range of compounds with
increased selectivity (Andrade-Eiroa et al., 2016b). Basic SPE procedures consist of first
conditioning the solid-phase materials (cartridge containing the sorbent) by passing organic
14
solvents through the column to increase the effective surface area and reduce interferences.
The sample solution is then loaded, followed by washing away undesired components
using deionized water or methanol, and then the sorbent is dried with air. After drying the
sorbent and possibly removing interferences, the interactions between analytes and solid-
phase material are disrupted by flushing small volumes of organic solvents, which leads to
desorption of target analytes from the solid phase, also known as elution. The eluted sample
is collected and may go through further processes, such as concentration (Andrade-Eiroa
et al., 2016a).
The majority of published literature using SPE for flavor isolation is on the analysis
of wines, but the methods described can be applied to any liquid food sample, depending
on the compound of interest to be isolated (Dziadas & Jeleń, 2010; Dziadas et al., 2011).
SPE protocols are not systemized and require a trial-and-error process for optimization, yet
they offer a simple and efficient procedure for the isolation of a wide variety of flavor
compounds (Andrade-Eiroa et al., 2016b).
Other known flavor isolation techniques include steam distillation (SD), solvent
extraction (SE), fractionation of solvent extracts, simultaneous distillation-extraction
(SDE), supercritical fluid extraction (SFE), pressurized-fluid extraction, Soxhlet
extraction, SAFE, microwave-assisted hydrodistillation (MAHD), direct thermal
desorption, (DTD), matrix solid-phase dispersion (MSPD), and methylation (d’Acampora
et al., 2008). Distillation and SE methods are the most common and considered to produce
extracts that represent the flavor of the food sample, which is not always relevant for the
15
determination of a characteristic odor profile. A food flavor profile is closely related to the
isolation procedure, which should yield a product representative of the sample. The most
appropriate way to attain optimum recovery of flavor compounds is using more than one
extraction technique (d’Acampora et al., 2008).
Artifacts in Flavor Isolates
Current methods in flavor isolation and extraction methods are consistently
modified as certain compounds identified have been shown to not actually be present in
the food sample being analyzed. This may be the result of factors such as chemical
decomposition of the food product during isolation, enzymatic action by enzyme systems
still active in the food system, reaction of individual flavor chemicals during isolation, and
artifacts introduced by the isolation equipment or procedure (Jeon, Reineccius, & Thomas
1976). Investigation into these factors affecting chromatographic and flavor profiles has
led to the discovery of the formation of artifacts. Elevated temperatures applied during
distillation are shown to lead to the formation of artifacts especially with food samples rich
in free amino acids and sugars, which can interact through the Maillard reaction and
Strecker degradation to form additional and non-genuine compounds (Majcher & Jeleń,
2009). Occurrence of artifacts was more pronounced at higher fractionation temperatures
and time causing significant changes in the chromatographic profiles (Rivellino et al.,
2013). In a study of extruded potato snacks comparing flavor isolation methods using
SPME and SAFE, which requires low temperatures versus SDE which requires high
temperature, the formation of the following compounds was found: 2-Furfurylthiol, 2,5-
16
dimethyl-3-furanthiol, octanal, (E)-2-octenal, and nonanal present in the analysis of the
SDE method samples was not present in the SPME or SAFE method samples (Majcher &
Jeleń, 2009). 2-furfurylthiol is a main contributor to the characteristic aroma of roasted
coffee, roasted beef, or toasted bread and 2,5-dimethyl-3-furanthiol, with a strong smell of
boiled meat, is formed from furfuryl alcohol, one of the main Maillard reaction products
(Majcher & Jeleń, 2009). Although SDE method is one of the most popular extraction
techniques for flavor isolation, it should be used with caution as studies have shown that
aroma-active compounds such as 2,6,6-trimethyl-1,3-cyclohexadiene-1-carbon acid, a
main aroma compound of saffron, and 5,6-dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine are
formed in the course of SDE extraction (Majcher & Jeleń, 2009). The formation of esters
or acetals is also possible during continuous distillation (Majcher & Jeleń, 2009). In a study
on fungal volatile metabolites, a high amount of oxygenated terpene compounds obtained
by SDE extraction were caused by long-term temperature influence on highly unsaturated
sesquiterpene hydrocarbons (Majcher & Jeleń, 2009). Other known artifacts that correlate
with foods exposed to improper thermal treatment are: hydroxymethylfurfural (HMF), 2-
methyl-furane, and furfural (Rivellino et al., 2013).
Artifacts such as octanal, (E)-2-octenal, and nonanal are oxidation products of oleic
and linoleic acids (Majcher & Jeleń, 2009). Artifacts introduced by the isolation equipment
or GC analysis include antifoaming agents, septum bleed, and vacuum grease, which have
been attributed to volatile silicone compounds in the chromatographic flavor profile (Jeon
et al., 1976). Distilled laboratory water has shown to contribute residuals, as well as
17
extracting solvents, such as redistilled dichloromethane, which contained cyclohexane,
acetone, and chloroform as trace impurities (Jeon et al., 1976). Artifacts present in the
chromatograms must be identified as such, because it presents no relevant chemical
information about the sample, or a further meticulous sample preparation procedure must
be developed (Rivellino et al., 2013).
Aroma-active Compounds Determined by GC-Olfactometry (GC-O) Analysis
Only a small fraction of the large number of volatiles occurring in foods contribute
to odor and aroma; therefore, the distinction between odor-active compounds and the
whole range of volatiles present in a food product is an important task in flavor analysis
(Delahunty, Eyres, & Dufour 2006; van Ruth, 2001). Commonly, odors perceived in
nature, foods, and fragrances are complex mixtures of many volatile compounds
(Delahunty et al., 2006). Many natural flavor compounds occur as specific chiral isomers,
and their odors can be very distinctive and characteristic (d’Acampora et al., 2008). In
analysis and identification of compounds in food flavors, it is important to consider that
distinct enantiomers may impart different flavors, have distinct degradation pathways, and
often be characterized by different biological activities (d’Acampora et al., 2008).
Experience shows many odor-active compounds occur at very low concentrations
and their sensory relevance is due to low odor thresholds (van Ruth, 2001). Gas
chromatograph-olfactometry (GC-O) uses human assessors to detect and evaluate volatile
compounds eluting from a GC separation (Delahunty et al., 2006). For each separated
compound that emerges from the GC, a human assessor has the potential to detect the
18
compound (odor present or not), measure the duration of the odor activity (start to end),
describe the quality of odor perceived, and quantify intensity of the odor (Delahunty et al.,
2006). GC-O was proposed by Fuller et al. as early as 1964, using expert perfumers as
assessors and is shown to be a valuable method for selection of odor-active compounds
from complex mixtures (van Ruth, 2001; Delahunty et al., 2006).
Qualitative and quantitative analysis of aroma-active compounds by GC-O depends
on the isolation method utilized (van Ruth, 2001). Solvent extraction or distillation
methods often yield total extracts of a sample that do not necessarily represent the
proportion of compounds that are perceived by a subject when smelling (orthonasal
perception) or eating (retronasal perception; Delahunty et al., 2006). Highly volatile
compounds may contribute to the top-note of a product and these may be lost during solvent
extraction, distillation, and concentration procedures resulting in an extract not
representative of the original sample (Delahunty et al., 2006). Highly volatile compounds
could also coelute with the solvent peak, making them unperceivable by GC-O (Delahunty
et al., 2006). The sample used for GC-O analysis should represent the aroma/odor
composition expressed when foods are eaten or smelled (van Ruth, 2001). It may be
challenging to replicate certain food products due to generation of specific volatile
compounds by endogenous enzymes in the food caused by the breakdown of the food
matrix through mastication, as well as hydration and dilution by saliva (van Ruth, 2001).
It is also possible that subthreshold addition or synergy can occur between volatile
compounds, so compounds present at concentrations that are below threshold, or possess
19
no odor activity when assessed individually, may in fact contribute or possess odor activity
when mixed (Delahunty et al., 2006).
The conditions of samples for volatile analysis requires careful consideration. Long
storage periods of samples should be avoided due to liable volatile compounds that occur
in low concentrations and unstable volatiles that readily decompose in heated injector
blocks, forming artifacts (van Ruth, 2001). Chromatographic behavior of compounds
varies with the stationary phases of the GC column, and can affect GC-O data (van Ruth,
2001). The use of two stationary phases has been recommended to improve resolution of
compounds of interest and to improve the strength of identification of odorants (Delahunty
et al., 2006). Using two stationary phases may alter elution order and allows for evaluation
of cross-adaptation, where a strong odor may affect the odor intensity of a close eluting
odor (Delahunty et al., 2006).
Methods have been developed to collect and process GC-O data and estimate the
sensory contribution of single odor-active compounds. They can be classified into four
categories: dilution analysis, detection frequency, posterior intensity, and time-intensity
(van Ruth, 2001). Dilution analysis methods produce potency values based on stepwise
dilution to threshold, e.g. combined hedonic response measurement (Charm-Analysis) and
aroma extraction dilution analysis (AEDA; van Ruth, 2001). This technique was developed
by two different research groups to simplify the method used for determining a unit of odor
intensity, aiming to determine relative odor potency of compounds present in an extract
(van Ruth, 2001). In Charm-Analysis, dilutions are presented in randomized order to avoid
20
bias introduced by knowledge of the samples (van Ruth, 2001). In AEDA analysis, the
dilution factor (FD value) is the last dilution at which an odor-active compound is detected
(van Ruth, 2001). Detection frequency methods record detected odors over a group of
assessors: the number of assessors detecting an odor (detection frequency) are used as an
estimate of the compound/odor’s intensity (van Ruth, 2001). The number of assessors
perceiving odor-active compounds were shown to relate very well to the intensity of an
odor-active compound, recorded after elution from the column (van Ruth, 2001). Posterior
intensity methods provide estimates of perceived intensity, which are recorded after a peak
has eluted (van Ruth, 2001). This method involves recording odor intensity on a scale after
a peak has eluted from the column (van Ruth, 2001). Time-intensity methods establish
estimates of perceived intensity recorded simultaneously with elution of chromatographic
peak, also known as the Osme method. This method was developed by McDaniel et al. in
1990 (van Ruth, 2001). Trained assessors directly record intensity, duration of each odor
active compound detected at the sniff port, and describe odors perceived (van Ruth, 2001).
Results of GC-O analysis can be affected by the state of the human assessors,
causing experimental bias. Decreased alertness may occur due to a sample having only a
small number of compounds that can be perceived, compounds that show a low odor
intensity, when a stimulus is brief, when a session is long and when assessors are not
motivated (van Ruth, 2001). Proper assessment of samples may also be affected due to
varying inter-stimulus intervals causing assessors to make decisions very rapidly (van
Ruth, 2001). Error of anticipation may occur when an assessor responds in anticipation of
21
an odor occurring, as in detection frequency and direct-intensity measures (Delahunty et
al., 2006). The same extract is likely to be evaluated many times by an assessor, and
retention times where odor-active compounds elute will be learned (Delahunty et al., 2006).
Many authors showed large variability within and between assessors, so a group of
assessors is a prerequisite for reliable GC-O analysis (van Ruth, 2001).
Common objectives of GC-O analysis include characterizing an aroma profile of a
sample/extract, quantifying the relative importance of aroma-active compounds and their
significance within the sample, identifying compounds responsible for foreign taints or off-
flavors and determining their cause, investigations into odor thresholds of unidentified
compounds, and discovery of new potent odorants present at trace levels (Delahunty et al.,
2006). For example, GC-O led to the discovery of 1-ρ-menthene-8-thiol as an impact
odorant of grapefruit juice (Delahunty et al., 2006). This compound is typically present at
sub-ppb levels but has an extremely low odor threshold (Delahunty et al., 2006). To
correlate chemical composition with sensory data, GC-O is the appropriate lab technique
used to identify aroma-active compounds and link to sensory properties.
Quantitative Descriptive Analysis
Sensory analysis, also known as quantitative descriptive analysis (QDA), is the
preferred technique to relate information of aroma volatiles to sensory perception (Ren et
al., 2015). Descriptive sensory analysis is one of the most sophisticated and informative
methodologies to the sensory professional. It is a total sensory description, taking into
account all sensations that are perceived, including product’s appearance, aroma, flavor,
22
and texture attributes. The procedure of QDA includes a screening and training procedure,
a sensory language development, an assessment of product scoring, and result analysis all
based on a panelist’s ability (Qiu & Wang, 2015). A descriptive language developed by
selected subjects to describe attributes of a product is essential for the successful outcome
of a sensory test. However, words only provide a common basis for the scoring of an array
of products; it is a scale used for quantifying responses to stimuli. A descriptive test yields
a large sensory database, permitting a wide range of statistical analyses.
Sensory evaluation has been conducted on the peel extract of mature calamondin
fruit by experienced flavorists (Cheong et al., 2012a). The attributes fatty, fruity, green,
juicy, mandarin-like, peel-like, sweet, and woody were established (Cheong et al., 2012a).
The sensory evaluation concluded that the peel extract ranked highest for peel-like notes,
followed by juicy and mandarin-like notes, with woody being the weakest (Cheong et al.,
2012a). Other attributes used to characterize the peel extract are citrus-like, petitgrain-like
(essential oil extracted from the leaves and green twigs of the bitter orange tree), citrus,
orange-like, sweet, floral, and fruity (Takeuchi et al., 2005). Attributes used to describe the
juice extract are sweet, woody, floral, lilac-like, petitgrain-like, acidic, and astringent
(Cheong et al., 2012b; Takeuchi et al., 2005).
Sensory evaluation of peel extract samples concluded that different extraction
techniques can significantly affect the chemical composition and odor profiles of the
volatile extract (Sun et al., 2014). Calamondin is more commonly used in its green colored
immature stage in which the flesh of the fruit is characterized by fresh, green, and juicy
23
notes, exhibiting a remarkably different flavor and aroma than the yellow-orange colored
mature fruit. To date, there are no publications on sensory evaluation of calamondin fruit
in its more familiar immature stage.
24
CHAPTER III
METHODOLOGY
Reagents and Standards
The following standards were prepared in methanol at 20 ppm each: ρ-cymene,
octanal, hexanol, methyl octanoate, octanoic acid, methyl nonanoate, decanal, linalool,
terpinen-4-ol, farnesene, menthol, (Z)-verbenol, α-humulene, citral, α-terpineol, (Z)-3,7-
dimethyl-2,6-octadien-1-yl acetate, carvone, geranyl acetate, 1-decanol, β-citronellol,
geraniol, guaiacol, hexanoic acid, β-ionone, perillyl alcohol, nerolidol, cedrol, 5-
hydroxymethyl-2-furaldehyde, phytol, and (E)-cinnamic acid. Standards were injected into
the GC-MS using the same parameters of analysis for SPE volatiles.
Sample of Calamondin
The immature fruit of calamondin (Citrus microcarpa) used in this study was
purchased from the commercial citrus grove grower Citri-Care Inc. (Orosi, California). The
samples were harvested in the green mature stage, with characteristics of green to dark
green colored peel and 3 to 5 cm in diameter. Fruits from harvest dates February 20, April
19, and August 14, 2018 were used for method development and fruits from harvest dates
April 30 and August 30, 2018 were used for flavor analysis. Approximately three to five
pounds of fruit were shipped within 2 days of harvesting and were packed in plastic
containers along with ice packs. The fruits were stored in an individual cooler with ice
25
packs changed daily. For each experiment, the fruit was used within 3 to 7 days post
harvesting. The peel was separated by hand and fruit juice manually hand-squeezed from
peeled fruit. Fruit juice was filtered using a stainless-steel mesh strainer to separate the
pulp and seeds. Zest was prepared by raking a citrus zester kitchen tool along the colored
peel of the fruit, avoiding the pith, which produced fine, thread-like strips.
ºBrix, pH, and TA
Fruits harvested on April 30 and August 30, 2018 were hand peeled and manually
squeezed. The crude juice was then filtered using Fisherbrand™ grade P8 Fluted
Qualitative filter paper (porosity: coarse, flow rate: fast). Total soluble solids (TSS) content
expressed as ºBrix was determined with the use of a refractometer (Atago PAL). The pH
was measured with a pH meter (pH glass electrode, Metrohm). Measurement of titratability
acidity (TA) was carried out with a titrator (Metrohm 888 Titrando) by titrating 1 mL of
filtered juice with standardized 0.1 N NaOH. TA was expressed as citric acid (% citric
acid/L of juice). All of these measurements were taken according to manufacturers’
instruction.
Volatile Instrumental Analysis
Solid-Phase Microextraction
A SPME fiber coated with divinylbenzene/carboxen/polydimethylsiloxane
(DVB/CAR/PDMS, 50/30 µm film thickness) was used for volatile extraction. 0.1 g of zest
was placed into a 20 mL screw top, clear glass, headspace vial, followed by a 1-min
nitrogen flush then immediately sealed with a stainless-steel screw cap with silicone
26
septum. Separately, 3 mL of juice was placed into a 20 mL screw top, clear glass, headspace
vial, followed by a 1-min nitrogen flush then immediately sealed with a stainless-steel
screw cap with silicone septum. SPME fiber was preconditioned for 5 min at 200 °C. Each
sample was incubated for 15 min at 40 °C in agitator (speed: 250 rpm) followed by sample
extraction for 20 min.
Samples were directly introduced to the GC column via splitless injection.
Sampling (desorb) time was 1 min. Helium was used as the carrier gas at a constant flow
rate of 1.0 mL/min. The temperature of the GC injector was 250.0 °C. Oven temperature
program: 40.0 °C (1 min. hold) to 230.0 °C at 5.0 °C/min (5 min. hold), giving a total run
time of 44 min. The mass spectrometer was operated in EI mode with an ionization voltage
of 70 eV. The temperatures of the ion source and interface were 200.0 °C and 230.0 °C,
respectively. The mass scan range was m/z 30 to m/z 400. After each sample injection, the
SPME fiber was conditioned for 3 min to clean-up. All samples were prepared and
analyzed in triplicate.
Solid-Phase Extraction
SPE was performed using a divinylbenzene sorbent, LiChrolut EN (Merck,
Germany), to isolate and extract volatile compounds. Calamondin peel sample was
prepared from 100 g of peel blended with 250 – 300 mL deionized water for 30 sec in a
commercial laboratory blender (Waring). The homogenized mixture was then poured into
centrifuge tubes and centrifuged at 4000 RPM for 10 min to separate the solid particles.
27
After centrifuging, the aqueous layer was filtered using Fisherbrand™ grade P8 Fluted
Qualitative filter paper (porosity: coarse, flow rate: fast), yielding 80 – 100 mL sample.
Calamondin juice sample was poured into centrifuge tubes and centrifuged at 4000
RPM for 10 min to separate the solid particles. After centrifuging, the aqueous layer was
filtered using Fisherbrand™ grade P8 Fluted Qualitative filter paper (porosity: coarse, flow
rate: fast).
The following solvents were used for elution of analytes from the LiChrolut-EN
sorbent to determine which solvent presents optimal volatile extraction: 100% methanol
and dichloromethane:methanol ratios of 95:5, 90:10, 85:15, and 75:25.
LiChrolut-EN sorbents were preconditioned with 5 mL of solvent, followed by 10
mL of deionized water. Sample was then loaded onto the sorbent: 80 – 100 mL of peel
sample or 50 mL of juice sample. After sample loading, the sorbent was washed with 10
mL deionized water, then dried by slowly pushing approximately 60 mL air through the
sorbent column with a syringe. Samples were eluted with 1 mL or 30 mL of corresponding
preconditioning solvent.
Elution samples of 1 mL were collected directly into a 2 mL crimp top clear glass
vial then crimp sealed with an 11 mm crimp cap with septum. Elution samples of 30 mL
were collected in a 250 mL Erlenmeyer flask and dried over anhydrous sodium sulfate. The
sample solution was then poured into a round bottom flask and concentrated to
approximately 1 mL by distillation using a Vigreux column with the jacketed beaker set at
44.0 °C and the condenser set at 10.0 °C. The 1 mL concentration was filtered through a
28
Fisherbrand™ 13mm non-sterile, solvent resistant, PTFE syringe filter (0.20µm) into a 2
mL crimp top clear glass vial then crimp sealed with an 11mm crimp cap with septum.
Samples were prepared in triplicate and injected into the GC-MS for analysis.
Samples (1 µL) were directly introduced to the column via splitless injection.
Helium was used as the carrier gas at a constant flow rate of 1.0 mL/min. The temperature
of the GC injector was 250.0 °C. Oven temperature program: 40.0 °C (1 min. hold) to 230.0
°C at 5.0 °C/min (15 min hold), giving a total run time of 54 min. The mass spectrometer
was operated in EI mode with an ionization voltage of 70eV. The temperatures of the ion
source and interface were 200.0 °C and 230.0 °C, respectively. The mass scan range was
m/z 30 to m/z 400.
GC-MS and Data Post Run
Extracted samples were analyzed using a Shimadzu GC-2010 Plus gas
chromatograph (GC) with a Shimadzu QP2020 mass spectrometer (MS). The GC column
used was a ZB Wax column (30 m x 0.25 mm x 0.25 µm, Restek). Compound identification
was achieved by NIST library GC software, calculating linear retention index (LRI),
comparing to retention index from libraries or publications, as well as data comparison to
analysis of chemical standards.
29
Human Participants Approval
Approval for the QDA study was obtained from the Institutional Review Board of
Texas Woman’s University (TWU) – Denton Center (see Appendices A & B). QDA was
conducted at TWU’s sensory lab. Panelists consisting of male and female participants were
recruited from students and staff at TWU. Training of the panel occurred over eight, 2-hour
long sessions consisting of tasting and smelling reference solutions to gain familiarization
with the attributes.
QDA References
References used are: Fresh, Fatty, Green, Peely, Waxy, Fruity, Juicy, Lime, Piney,
Floral, Woody, Mandarin, Grapefruit, Acidic, and Sweet, which were prepared in a taste
base solution of 5% sucrose and 0.6% citric acid in deionized water. Chemicals for each
descriptor and their dose is displayed in Table 1.
Table 1
Descriptor standard stock solution preparation
Descriptors References Stock Preparation
Solution (100 mL DI water)
(25 mL)
Fresh acetaldehyde natural, 2% (0.5µl) 0.05%-50 μl
≥99%, FG,
Sigma-
Aldrich
Fatty octanal 99%, Sigma- 2% (0.5µl) 0.05%-50 μl
Aldrich
Green cis-3-hexenol natural, 3% (0.75µl) 0.3%-300µl
≥98%, FCC,
FG, Sigma-
Aldrich
30
Peely octanal 99%, Sigma- 2% (0.5µl) 0.03%-30µl
Aldrich
decanal ≥98% (GC), 2% (0.5µl) 0.05%-50µl
liquid,
Sigma-
Aldrich
Waxy dodecanal 92%, Sigma- 2% (0.05g) 0.1%-100µl
Aldrich
Fruity ethyl butyrate ≥98%, FCC, 3% (0.75µl) 0.05%-50 μl
FG, Sigma-
Aldrich
Juicy orange oil 100%, NOW 10% (2.5µl) 0.0015%-0.15µl
Essential
Oils
limonene 97%, Sigma- 100% 0.025%-25µl
Aldrich
ethyl butyrate ≥98%, FCC, 100% 0.00025%-0.25µl
FG, Sigma-
Aldrich
acetaldehyde natural, 2% (0.5µl) 0.025%-25µl
≥99%, FG,
Sigma-
Aldrich
Lime citral 95%, Sigma- 3% (0.75µl) 0.04%-40µl

Aldrich
limonene 97%, Sigma- 9% (2.25µl) 0.7%-70µl
Aldrich
eucalyptol natural, 3% (0.75µl) 0.0004%-0.4µl
≥99%, FCC,
FG, Sigma-
Aldrich
Piney pine needle 100%, NOW 10% (2.5µl) 0.25%-250µl
essential oil Essential
Oils
31
Floral orange 0.1%, orange Standard (150µl) was
blossom std Firmenich blossom std vortexed with 850µl
propylene glycol until
homogenous, followed
by mixing with 250
mL taste base
solution. This mixture
was then diluted 1:5 in
DI water
Woody cedrol ≥99.0% 5% (0.125g) 0.3%-300µl
(GC),
Sigma-
Aldrich
Mandarin sinensal 20%, Florida 10% (2.5µl) 0.15%-150µl
fraction Chemical
Company
Grapefruit nookatone ≥98%, FG, 3% (0.075g) 0.02%-20µl
Sigma-
Aldrich
Acidic acetic acid natural, see 0.005% (5µl) in 100
≥99.5%, FG, preparation mL DI water
Sigma-
Aldrich
Sweet vanillin natural, 2% (0.5g) 0.001%-1 μl
≥97%, FCC,
FG, Sigma-
Aldrich
Note. 25 mL of stock solution was prepared for each reference. Each taste solution was
prepared in 100 mL deionized water.
Sample Preparation
Samples were served at room temperature in 2 oz plastic portion cups covered with
a plastic lid and prepared within 30 min of conducting sensory analysis. The following
samples were evaluated: zest for smelling, 100% juice for smelling, and diluted juice with
deionized water (1:2) for tasting. Zest sample was prepared by raking a citrus zester kitchen
tool along the colored peel of the fruit, avoiding the pith, which produced fine, thread-like
32
strips that were placed immediately into the plastic cup and sealed with the lid to avoid
oxidation. The juice sample was filtered using a stainless-steel mesh strainer to separate
the pulp and seeds. The diluted juice sample was made by diluting the 100% juice sample
with deionized water in a 1:2 ratio.
Sensory Evaluation
Panelists were given paper ballots (see Appendix C) to complete during the sensory
evaluation. A ballot was given for each sample (Zest-Smell, Juice (without dilution)-Smell,
Juice (1:2 dilution)-Taste). The intensity of each attribute was evaluated across the fruit
samples on an unstructured, 0-10 cm line scale with 0 representing no intensity and 10
representing extremely high intensity. The numbers 0 through 3represents low intensity, 4
through 6 represents medium intensity, and 7 through 10 represents high intensity. Each
ballot had a comments section to complete if the panelist desired to include additional
comments about the attributes.
The demographic information section (see Appendix D) questioned the frequency
of citrus fruit/citrus juice purchasing and consumption, the type of citrus fruit/citrus juice
consumed, and preference of type of citrus product (i.e. fresh (raw), juice, canned).
Panelists were also asked to indicate their age group: <25, 25-35, 36-45, 46-55, 56-65, >65.
Testing was conducted in isolated booths illuminated with incandescent lighting. Panelists
rinsed between samples with bottled spring water as well as ate plain saltine crackers for
palette cleansing. All samples were evaluated in triplicate.
33
Statistical Analysis
All data were collected and submitted for statistical analysis. GC-MS data was
calculated as % peak area. QDA data verification analysis was performed using F-values
via Analysis of variance (ANOVA). Mean score and standard deviation were calculated.
ANOVA was performed to compare each descriptor by samples. Tukey’s Honest
Significant Difference (HSD) test was performed for the pairwise comparisons with α =
0.05. Statistical analyses were performed using SPSS version 19. Principal component
analysis (PCA) was used to find underlying relationships between the two types of data
and analyzed using XLSTAT 2015.
34
CHAPTER IV
RESULTS
ºBrix, pH, and Titratable Acidity
Calamondin fruit in the immature stage is displayed in Figure 1, which includes
samples measuring approximately 3 cm in diameter. This is a typical size of the fruit that
ranges from 3 – 4.5 cm in diameter. ºBrix, pH, and titratable acidity (TA) values of
calamondin juice were measured and the results are shown in Table 2. The ºBrix values
varied at a percent difference of 25.7% with 7.8 ºBrix for harvest date April 30, 2018 and
10.1 ºBrix for harvest date August 30, 2018. ºBrix is a measurement of total soluble solids,
including organic acids and soluble pectin, so the difference in the ºBrix values may be
attributable to the influence of harvesting time effecting fructose and other soluble solid
content. The pH values of the calamondin juice from harvest dates April 30 and August 30,
2018 varied at a percentage difference of 25.3% being 2.21 and 2.85, respectively. TA
expressed as citric acid (% citric acid/kg of juice) was measured from harvest date August
30, 2018 at 8.72%. TA was not measured from harvest date April 30, 2018 due to lack of
appropriate lab equipment at that time.
35
Figure 1. Immature calamondin fruit
Table 2
Values of ºBrix, pH, and titratable acidity of calamondin juice
Harvest Titratable acidity
date ºBrix pH (g/L citric acid)
4-30-2018 7.8±0.06 2.21±0.00 n/a
8-30-2018 10.1±0.00 2.85±0.03 8.72±0.22
Volatile Isolation Method Development
To develop an ideal volatile isolation method, several tests were conducted on the
juice and peel extract of immature calamondin. These tests consisted of comparing the
volatile analysis results of SPME and SPE, which used different types of solvents and
different volumes of each solvent for SPE elution.
SPME-GC-MS
SPME-GC-MS analysis was performed on the calamondin juice and zest. The
identified volatiles in calamondin juice are displayed in Figure 2 and Table 3. A total of
123 volatiles were identified in the juice. The juice consisted of 10 esters, 11 aldehydes, 74
terpenes, 13 alcohols, 7 ketones, 2 acids, 2 furans, and 2 carbohydrates. The major volatiles
identified in the juice included limonene (30.81 – 62.11%), β-pinene (0.43 – 4.95%),
germacrene D (0.32 – 3.34%), ethanol (2.49%), β-myrcene (1.84 – 2.21%), δ-cadinene
36
(1.73%), and 4,8-dimethyl-1,3,7-nonatriene (1.54 – 1.66%), accounting for 42.97 – 70.46%
of the total volatiles.
Abundance
Retention time
Figure 2. SPME-GC-MS extraction of calamondin juice.

Key: (1) ethanol (2) α-pinene (3) β-pinene (4) β-myrcene (5) limonene (6) (E)-β-
ocimene (7) octanal (8) 4,8-dimethyl-1,3,7-nonatriene (9) (Z)-3-hexenol (10) δ-elemene
(11) 1-octanol (12) terpinen-4-ol (13) γ-elemene (14) β-farnesene (15) β-cadinene (16)
carvone (17) δ-cadinene (18) decanol (19) germacrene D (20) junenol.
37
Table 3
Volatile compounds with SPME from calamondin juice using polar column ZB Wax
column (30 m x 0.25 mm x 0.25 µm).
RT LRI Compound Name CAS # April August ID
(min) Area Area Criteria
% %
1.61 721 Acetaldehyde 75-07-0 - 0.37 MS, RI
2.43 868 Ethyl acetate 141-78-6 - 0.06 MS, RI
2.69 914 Isovaleric aldehyde 590-86-3 - 0.04 MS, RI
2.77 921 Isopropyl alcohol 67-63-0 - 0.16 MS, RI
2.84 927 Ethanol 64-17-5 - 2.49 MS, RI
3.24 961 2,4-Dimethylfuran 3710-43- - 0.02 MS, RI
8
3.55 987 Isopropenyl methyl ketone 814-78-8 - 0.04 MS, RI
3.92 1013 α-Pinene 80-56-8 - 0.41 MS, RI
4.28 1034 2-Methyl-3-buten-2-ol 115-18-4 - 0.08 MS, RI
4.47 1045 α-Fenchene 471-84-1 - 0.01 MS, RI
4.59 1052 Camphene 79-92-5 - 0.02 MS, RI
4.72 1060 Isopropenyl ethyl ketone 25044- - 0.10 MS, RI
01-3
4.84 1066 Butyl acetate 123-86-4 - 0.01 MS, RI
5.00 1075 Hexanal 66-25-1 - 0.08 MS, RI
5.26 1091 β-Pinene 127-91-3 4.95 0.43 MS, RI
5.67 1111 Dehydrosabinene 36262- - 0.01 MS, RI
09-6
5.82 1118 Ethylbenzene 100-41-4 - 0.01 MS, RI
5.93 1123 (E)-3-Penten-2-one 3102-33- - 0.04 MS, RI
8
6.14 1132 ρ-Xylene 106-42-3 - 0.02 MS, RI
6.19 1134 3-Carene 13466- - 0.04 MS, RI
78-9
6.38 1143 1-Butanol 71-36-3 - 0.01 MS, RI
6.59 1152 α-Phellandrene 99-83-2 - 0.10 MS, RI
6.68 1156 β-Myrcene 123-35-3 2.21 1.84 MS, RI
6.95 1168 4-Carene 29050- - 0.20 MS, RI
33-7
7.20 1179 2-Heptanone 110-43-0 - 0.00 MS, RI
7.29 1183 Heptanal 111-71-7 - 0.02 MS, RI
38
7.57 1196 Limonene 138-86-3 30.81 62.11 MS, RI,
S
7.67 1200 β-Phellandrene 555-10-2 0.51 0.93 MS, RI
8.02 1214 (E)-2-Hexenal 6728-26- - 0.03 MS, RI
3
8.35 1227 2-Pentylfuran 3777-69- - 0.00 MS, RI
3
8.45 1231 (E)-β-Ocimene 3779-61- 0.02 0.03 MS, RI
1
8.61 1238 γ-Terpinene 99-85-4 0.26 0.20 MS, RI
8.89 1249 (Z)-β-Ocimene 3338-55- 1.51 0.83 MS, RI
4
9.26 1264 ρ-Cymene 99-87-6 0.05 0.11 MS, RI
9.52 1274 α-Terpinolene 586-62-9 0.28 0.30 MS, RI
9.70 1282 Acetoin 513-86-0 - 0.16 MS, RI
9.80 1286 Octanal 124-13-0 - 0.08 MS, RI,
S
10.27 1305 4,8-Dimethyl-1,3,7- 51911- 1.66 1.54 MS, RI
nonatriene 82-1
10.53 1315 (Z)-3-Hexenol acetate 3681-71- - 0.08 MS, RI
8
10.65 1319 (Z)-2-Heptenal 57266- - 0.10 MS, RI
86-1
11.03 1335 Sulcatone 110-93-0 - 0.02 MS, RI
11.41 1350 1-Hexanol 111-27-3 - 0.08 MS, RI,
S
11.68 1360 Rose oxide 16409- - 0.01 MS, RI
43-1
12.19 1381 (Z)-3-Hexenol 928-96-1 - 0.24 MS, RI
12.31 1385 2-Nonanone 821-55-6 - 0.01 MS, RI
12.44 1390 Nonanal 124-19-6 - 0.16 MS, RI
13.14 1418 1,3,8-ρ-Menthatriene 18368- - 0.02 MS, RI
95-1
13.30 1425 (E)-2-Octenal 2548-87- - 0.10 MS, RI
0
13.50 1433 Dehydro-ρ-cymene 1195-32- - 0.23 MS, RI
0
13.78 1444 Cosmene 460-01-5 0.48 0.04 MS, RI
13.90 1449 1-Octen-3-ol 3391-86- - 0.03 MS, RI
4
39
13.96 1451 α-Cubebene 17699- 0.75 0.19 MS, RI
14-8
14.24 1462 δ-Elemene 20307- - 0.87 MS, RI
84-0
14.52 1473 Octyl acetate 112-14-1 6.31 0.30 MS, RI
14.86 1487 2-Ethyl-1-hexanol 104-76-7 - 0.23 MS, RI
15.07 1495 Decanal 112-31-2 0.19 0.11 MS, RI
15.29 1504 Camphor 464-49-3 - 0.03 MS, RI
15.36 1508 α-Copaene 3856-25- 0.24 0.19 MS, RI
5
15.39 1509 β-Cubebene 13744- 2.41 - MS, RI
15-5
15.51 1514 2-Bornene 464-17-5 - 0.07 MS, RI
15.61 1518 Benzaldehyde 100-52-7 - 0.05 MS, RI
16.31 1547 Linalool 78-70-6 - 0.34 MS, RI,
S
16.51 1555 1-Octanol 111-87-5 - 0.98 MS, RI
16.95 1573 2,3-Butanediol 513-85-9 - 0.01 MS, RI
17.01 1576 Nonanol acetate 143-13-5 0.89 0.12 MS, RI
17.08 1579 Fenchol 1632-73- - 0.06 MS, RI
1
17.20 1584 β-Elemene 515-13-9 - 0.23 MS, RI
17.27 1587 β-Caryophyllene 87-44-5 - 0.07 MS, RI
17.42 1593 Sibirene 14029- 2.09 - MS, RI
18-6
17.50 1596 Terpinen-4-ol 562-74-3 - 0.35 MS, RI,
S
17.78 1615 β-Copaene 18252- 0.51 0.07 MS, RI
44-3
18.34 1662 γ-Elemene 3242-08- 2.27 0.50 MS, RI
8
18.47 1672 α-Elemene 5951-67- - 0.10 MS, RI
7
18.67 1688 Germacrene D 23986- 11.21 - MS, RI
74-5
18.87 1702 Valencene 4630-07- - 0.58 MS, RI
3
18.92 1703 1-Nonanol 143-08-8 - 0.32 MS, RI
18.97 1705 α-Caryophyllene 6753-98- - 0.13 MS, RI
6
40
19.03 1707 Bicyclosesquiphellandrene 54324- - 0.08 MS, RI
03-7
19.10 1709 β-Farnesene 77129- 6.26 0.79 MS, RI,
48-7 S
19.42 1718 Decyl acetate 112-17-4 - 0.49 MS, RI
19.46 1720 γ-Muurolene 30021- 3.29 0.64 MS, RI
74-0
19.58 1723 β-Cadinene 523-47-7 3.83 0.79 MS, RI
19.72 1728 α-Terpineol 98-55-5 - 0.69 MS, RI,
S
20.28 1745 α-Muurolene 10208- - 0.28 MS, RI
80-7
20.45 1750 Carvone 99-49-0 - 0.11 MS, RI,
S
20.60 1754 (Z)-Carvyl acetate 1205-42- - 0.10 MS, RI
1
20.96 1765 α-Farnesene 502-61-4 - 0.09 MS, RI,
S
21.03 1767 δ-Cadinene 483-76-1 - 1.73 MS, RI
21.11 1770 Geranyl acetate 105-87-3 - 0.11 MS, RI,
S
21.23 1773 1-Decanol 112-30-1 - 0.37 MS, RI,
S
21.32 1776 Citronellol 106-22-9 - 0.12 MS, RI,
S
21.44 1779 Selina-3,7(11)-dien 6813-21- 0.53 0.17 MS, RI
4
21.53 1782 Cubenene 29837- - 0.09 MS, RI
12-5
21.76 1789 α-Cadinene 24406- 0.58 0.18 MS, RI
05-1
22.04 1798 Nerol 106-25-2 - 0.04 MS, RI
22.49 1818 Germacrene D 15423- 3.34 0.32 MS, RI
57-1
22.61 1823 (E)-Calamenene 73209- 0.11 0.04 MS, RI
42-4
22.65 1825 (Z)-Calamenene 483-77-2 0.02 0.03 MS, RI
22.76 1830 Isopiperitenone 529-01-1 - 0.06 MS, RI
22.83 1834 Isopropyl laurate 10233- - 0.06 MS, RI
13-3
23.00 1842 α-Isomethyl ionone 127-51-5 - 0.01 MS, RI
41
23.06 1844 Geraniol 106-24-1 - 0.04 MS, RI,
S
23.21 1852 (E)-Geranylacetone 3796-70- - 0.04 MS, RI
1
23.33 1857 Hexanoic acid 142-62-1 - 0.12 MS, RI,
S
24.82 1929 ρ-Mentha-1-en-9-ol 18479- - 0.01 MS, RI
68-0
25.41 1958 Ethylhexanoic acid 149-57-5 - 0.01 MS, RI
25.55 1964 1-Dodecanol 112-53-8 - 0.08 MS, RI
26.22 1997 Perilla alcohol 536-59-4 - 0.00 MS, RI,
S
27.01 2039 (E)-Nerolidol 40716- 0.12 0.02 MS, RI,
66-3 S
27.16 2047 Junenol 472-07-1 0.04 0.23 MS, RI
27.62 2068 Viridiflorol 552-02-3 0.14 0.22 MS, RI
28.05 2095 10-epi-γ-Eudesmol 15051- 0.01 0.02 MS, RI
81-7
28.29 2108 Cedrol 77-53-2 - 0.02 MS, RI,
S
28.73 2133 Neointermedeol 5945-72- 0.04 0.00 MS, RI
2
29.31 2165 γ-Eudesmol 1209-71- - 0.02 MS, RI
8
29.37 2169 Cedrelanol 5937- - 0.02 MS, RI
11-1
29.66 2185 δ-Cadinol 19435- - 0.12 MS, RI
97-3
29.87 2197 τ-Muurolol 19912- 0.03 0.03 MS, RI
62-0
30.11 2210 Hexyl salicylate 6259-76- - 0.00 MS, RI
3
30.25 2219 α-Eudesmol 473-16-5 0.02 0.02 MS, RI
30.40 2227 β-Eudesmol 473-15-4 - 0.06 MS, RI
30.46 2231 α-Cadinol 481-34-5 0.15 0.05 MS, RI
30.90 2256 Isospathulenol 88395- - 0.01 MS, RI
46-4
42
The identified volatiles in the zest are shown in Figure 3 and Table 4. A total of 83
volatiles were identified in the zest which consisted of 7 esters, 8 aldehydes, 53 terpenes,
12 alcohols, 2 ketones, and 1 acid. Major volatiles identified in the zest included limonene
(5.15 – 13.38%), germacrene D (0.03 – 9.31%), geranyl acetate (1.04 – 6.60%), α-pinene
(4.60 – 6.06%), β-myrcene (2.44 – 4.54%), linalool (2.09 – 4.36%), decanal (0.86 –
4.14%), and 1-octanol (1.30 – 2.55%), accounting for 29.30 – 39.15% of the total volatiles.
Abundance
Retention time
Figure 3. SPME-GC-MS extraction of calamondin zest.

Key: (1) ethanol (2) α-pinene (3) β-pinene (4) β-myrcene (5) limonene (6) (E)-β-ocimene
(7) terpinolene (8) (Z)-3-hexenol (9) nonanal (10) octyl acetate (11) decanal (12) linalool
(13) 1-octanol (14) β-elemene (15) undecanal (16) 1-nonanol (17) α-terpineol (18)
germacrene D (19) β-selinene (20) bicyclogermacrene (21) geranyl acetate (22) (E,E)-
2,4-decadienal (23) isopiperitenone (24) perilla alcohol (25) β-elemol (26) γ-eudesmol
(27) α-eudesmol (28) β-eudesmol.
43
Table 4
Volatile compounds with SPME from calamondin zest using polar column ZB Wax
column (30 m x 0.25 mm x 0.25 µm).
% %
1.61 721 Acetaldehyde 75-07-0 - 0.12 MS, RI
2.06 777 Methyl acetate 79-20-9 - 0.03 MS, RI
2.43 869 Ethyl acetate 141-78-6 - 0.00 MS, RI
2.48 886 Methyl alcohol 67-56-1 0.00 0.23 MS, RI
2.77 921 Isopropyl alcohol 67-63-0 - 0.00 MS, RI
2.84 927 Ethanol 64-17-5 0.03 0.75 MS, RI
3.36 971 3-Pentanone 96-22-0 - 0.01 MS, RI
4.46 1044 α-Pinene 80-56-8 6.06 4.60 MS, RI
6.09 1130 β-Pinene 127-91-3 0.88 0.83 MS, RI
6.23 1136 Pseudolimonene 499-97-8 - 0.05 MS, RI
6.33 1141 Sabinene 3387-41- - 0.12 MS, RI
5
6.97 1169 β-Myrcene 123-35-3 4.54 2.44 MS, RI
8.18 1221 Limonene 138-86-3 13.38 5.15 MS, RI,
S
10.09 1298 (E)-β-Ocimene 3779-61- 0.03 0.06 MS, RI
1
10.18 1301 γ-Terpinene 99-85-4 0.12 0.23 MS, RI
10.38 1309 o-Cymene 527-84-4 - 0.10 MS, RI
10.54 1315 Isoterpinolene 586-63-0 0.01 0.03 MS, RI
10.63 1319 Terpinolene 586-62-9 0.14 0.43 MS, RI
10.72 1322 Octanal 124-13-0 0.29 0.20 MS, RI,
S
10.84 1327 (Z)-2-Pentenol 1576-95- - 0.09 MS, RI
0
11.05 1335 (E)-4,8-Dimethylnona- 19945- 0.01 0.10 MS, RI
1,3,7-triene 61-0
11.21 1342 (Z)-3-Hexenyl acetate 3681-71- 0.05 0.17 MS, RI
8
11.69 1361 Hexanol 111-27-3 0.03 0.19 MS, RI,
S
11.89 1369 (E)-3-Hexenol 928-97-2 0.00 0.04 MS, RI
12.42 1390 (Z)-3-Hexenol 928-96-1 0.37 2.10 MS, RI
44
12.90 1409 Nonanal 124-19-6 0.34 1.80 MS, RI
13.48 1432 Perillene 539-52-6 - 0.01 MS, RI
13.87 1447 Dehydro-ρ-cymene 1195-32- 0.02 0.03 MS, RI
0
14.00 1453 (Z)-Limonene oxide 13837- - 0.09 MS, RI
75-7
14.10 1457 Cosmene 460-01-5 0.02 0.14 MS, RI
14.30 1465 (E)-Limonene oxide 4959-35- 0.01 0.58 MS, RI
7
14.65 1479 δ-Elemene 20307- 0.46 1.75 MS, RI
84-0
15.11 1497 α-Copaene 3856-25- 0.17 0.14 MS, RI
5
15.39 1508 Decanal 112-31-2 0.86 4.14 MS, RI,
S
15.65 1519 β-Bourbonene 5208-59- - 0.61 MS, RI
3
16.18 1541 β-Cubebene 13744- 1.96 0.69 MS, RI
15-5
16.49 1554 Linalool 78-70-6 2.09 4.36 MS, RI,
S
16.68 1562 1-Octanol 111-87-5 1.30 2.55 MS, RI
17.15 1582 Nonanol acetate 143-13-5 0.10 0.31 MS, RI
17.37 1591 β-Elemene 515-13-9 0.26 0.84 MS, RI
17.48 1595 β-Caryophyllene 87-44-5 0.03 0.12 MS, RI
17.62 1602 Terpinen-4-ol 562-74-3 0.02 0.08 MS, RI,
S
17.76 1614 Undecanal 112-44-7 0.18 1.45 MS, RI
18.21 1651 (E)-2,8-ρ-Mentha-dien-1- 7212-40- - 0.62 MS, RI
ol 0
18.45 1671 γ-Muurolene 30021- 0.13 0.49 MS, RI
74-0
18.60 1683 (E)-2-Decenal 3913-81- 0.09 0.76 MS, RI
3
19.00 1706 1-Nonanol 143-08-8 0.56 1.82 MS, RI
19.42 1719 Citral 5392-40- - 0.03 MS, RI,
5 S
19.61 1724 Decyl acetate 112-17-4 0.25 1.30 MS, RI
19.84 1731 α-Terpineol 98-55-5 0.46 2.10 MS, RI,
S
45
20.15 1741 Germacrene D 23986- 0.03 9.31 MS, RI
74-5
20.34 1746 β-Selinene 17066- 0.44 2.31 MS, RI
67-0
20.60 1754 Bicylogermacrene 24703- 0.11 1.95 MS, RI
35-3
21.25 1774 Geranyl acetate 105-87-3 1.04 6.60 MS, RI,
S
21.63 1785 Perillaldehyde 2111-75- 0.07 0.54 MS, RI
3
21.85 1792 γ-Cadinene 39029- - 0.49 MS, RI
41-9
21.98 1796 (Z)-4-Decenol 57074- 0.01 0.22 MS, RI
37-0
22.27 1807 (E,E)-2,4-Decadienal 25152- 0.06 0.54 MS, RI
84-5
22.45 1816 (E)-2-Undecen-1-ol 75039- - 0.59 MS, RI
84-8
22.51 1819 Germacrene B 15423- - 0.52 MS, RI
57-1
22.79 1832 Isopiperitenone 529-01-1 - 0.51 MS, RI
23.07 1845 Geraniol 106-24-1 0.11 0.17 MS, RI,
S
23.33 1857 (E)-2-Dodecenal 20407- - 0.39 MS, RI
84-5
23.94 1886 (E,Z)-2,6-Dodecadienal 21662- - 0.28 MS, RI
13-5
24.20 1898 Perillyl acetate 15111- 0.02 0.04 MS, RI
96-3
24.41 1909 α-Calacorene 21391- 0.01 0.08 MS, RI
99-1
24.84 1930 ρ-Mentha-1-en-9-ol 18479- 0.00 0.04 MS, RI
68-0
25.56 1965 1-Dodecanol 112-53-8 0.00 0.03 MS, RI
26.23 1998 Perillyl alcohol 536-59-4 0.04 0.11 MS, RI,
S
27.04 2041 (E)-Nerolidol 40716- 0.00 0.08 MS, RI,
66-3 S
27.72 2078 Elemol 639-99-6 0.08 1.01 MS, RI
27.88 2086 Guaiol 489-86-1 0.00 0.02 MS, RI
46
29.34 2167 γ-Eudesmol 1209-71- 0.02 0.11 MS, RI
8
30.28 2220 α-Eudesmol 473-16-5 0.05 0.53 MS, RI
30.44 2230 β-Eudesmol 473-15-4 0.11 1.10 MS, RI
30.92 2258 Isospathulenol 88395- 0.00 0.06 MS, RI
46-4
31.30 2279 Limonene-1,2-diol 1946-00- 0.01 0.07 MS, RI
5
31.99 2321 8-Hydroxylinalool 64142- - 0.00 MS, RI
78-5
34.20 2456 Indole 120-72-9 0.00 0.00 MS, RI
34.71 2488 Benzophenone 119-61-9 - 0.00 MS, RI
34.97 2504 Thunbergol 25269- - 0.00 MS, RI
17-4
42.21 2886 Hexadecanoic acid 57-10-3 - 0.00 MS, RI
Although the number of volatiles identified in the zest was less than that in the
juice, the total peak intensity in the zest was 1.2 x 1011, while in the juice was 3.8 x 1010.
Volatile intensity in zest was more than three times over that in juice. Overall, major
compounds identified in this study are limonene, decanal, linalool, and β-myrcene. SPME
analysis of the calamondin juice has been reported in literature with limonene and myrcene
as the major compounds identified (Cheong et al., 2012b; Takeuchi et al., 2005; Yamamoto
et al., 2012; Yo et al., 2004).
Analysis of the juice and peel from harvests in April and August varied in
compounds and their % peak area. Comparison of the juice from both harvests shared the
following 34 compounds: β-pinene, β-myrcene, limonene, β-phellandrene, (E)-β-ocimene,
γ-terpinene, (Z)-β-ocimene, ρ-cymene, α-terpinolene, 4,8-dimethyl-1,3,7-nonatriene,
cosmene, α-cubebene, octyl acetate, decanal, α-copaene, nonanol acetate, β-copaene, γ-
47
elemene, β-farnesene, γ-muurolene, β-cadinene, selina-3,7(11)-dien, α-cadinene,
germacrene D, (E)-calamenene, (Z)-calamenene, (E)-nerolidol, junenol, viridiflorol, 10-
epi-γ-eudesmol, neointermedeol, τ-muurolol, α-eudesmol, and α-cadinol. The April
harvest of the 34 compounds accounted for 72.41% peak area and total peak intensity of
6.3 x 1010 compared to the August harvest at 73.39% peak area with total peak intensity of
1.3 x 1010. Significant differences in concentrations were in compounds β-pinene in the
April harvest at 4.95% and 0.43% in the August harvest, limonene in the April harvest at
30.81% and 62.11% in the August harvest, octyl acetate in the April harvest at 6.31% and
0.30% in the August harvest, and β-farnesene in the April harvest at 6.26% and 0.79% in
the August harvest. Germacrene D was identified in the April harvest at 11.21% whereas
the compound was not detected in the August harvest. Higher concentrations of β-myrcene,
γ-terpinene, (Z)-β-ocimene, 4,8-dimethyl-1,3,7-nonatriene, cosmene, α-cubebene, decanal,
α-copaene, nonanol acetate, β-copaene, γ-elemene, γ-muurolene, β-cadinene, Selina-
3,7(11)-dien, α-cadinene, germacrene D, (E)-calamene, (E)-nerolidol, neointermedeol, and
α-cadinol were found in the April harvest than August harvest. β-phellandrene, (E)-β-
ocimene, ρ-cymene, α-terpinolene, (Z)-calamene, junenol, viridiflorol, and 10-epi-γ-
eudesmol showed a decrease of their concentrations in April harvest compared to August
harvest while the concentrations of τ-muurolol and α-eudesmol shared the same
concentration.
Comparison of the zest from both harvests shared the following 59 compounds:
methyl alcohol, ethanol, α-pinene, β-pinene, β-myrcene, limonene, (E)-β-ocimene, γ-
48
terpinene, isoterpinolene, terpinolene, octanal, (E)-4,8-dimethylnona-1,3,7-triene, (Z)-3-
hexenyl acetate, hexanol, (E)-3-hexenol, (Z)-3-hexenol, nonanal, ρ-α-dimethyl styrene,
cosmene, (E)-limonene oxide, δ-elemene, octyl acetate, α-copaene, decanal, β-cubebene,
linalool, 1-octanol, nonanol acetate, β-elemene, β-caryophyllene, terpinen-4-ol, undecanal,
γ-muurolene, (E)-2-decenal, 1-nonanol, decyl acetate, α-terpineol, germacrene D, β-
selinene, bicylogermacrene, geranyl acetate, perillaldehyde, (Z)-4-decenol, (E,E)-2,4-
decadienal, geraniol, perillyl acetate, α-calacorene, ρ-mentha-1-en-9-ol, 1-dodecanol,
perillyl alcohol, (E)-nerolidol, elemol, guaiol, γ-eudesmol, α-eudesmol, β-eudesmol,
isospathulenol, limonene-1,2-diol, and indole. The April harvest of the 59 compounds
accounted for 38.22% peak area of total volatiles and total peak intensity of 1.5 x 1011
compared to the August harvest at 69.82% peak area with total peak intensity of 9.4 x 1010.
Significant difference in quantities were found in limonene in the April harvest at 13.38%
and 5.15% in the August harvest, decanal in the April harvest at 0.86% and 4.14% in the
August harvest, germacrene D in the April harvest at 0.03% and 9.31% in the August
harvest, and geranyl acetate in the April harvest at 1.04% and 6.60% in the August harvest.
Higher concentrations of α-pinene, β-pinene, β-myrcene, octanal, α-copaene, and β-
cubebene were found in the April harvest than August harvest. Methyl alcohol, ethanol,
(E)-β-ocimene, γ-terpinene, isoterpinolene, terpinolene, (E)-4,8-dimethylnona-1,3,7-
triene, (Z)-3-hexenyl acetate, hexanol, (E)-3-hexenol, (Z)-3-hexenol, nonanal, ρ-α-
dimethyl styrene, cosmene, (E)-limonene oxide, δ-elemene, octyl acetate, linalool, 1-
octanol, nonanol acetate, β-elemene, β-caryophyllene, terpinen-4-ol, undecanal, γ-
49
muurolene, (E)-2-decenal, 1-nonanol, decyl acetate, α-terpineol, β-selinene,
bicylogermacrene, perillaldehyde, (Z)-4-decenol, (E,E)-2,4-decadienal, geraniol, perillyl
acetate, α-calacorene, ρ-mentha-1-en-9-ol, 1-dodecanol, perillyl alcohol, (E)-nerolidol,
elemol, guaiol, γ-eudesmol, α-eudesmol, β-eudesmol, isospathulenol, and limonene-1,2-
diol were identified at lower levels in April harvest compared to August harvest while the
concentration of indole shared the same concentration.
SPE Solvent Elution Comparison
SPE of the calamondin juice using elution solvents 100% methanol and 95:5, 90:10,
85:15, and 75:25 dichloromethane:methanol ratios were compared and chromatographs for
the different solvents are indicated in Figure 4. Chromatograph displaying 100% methanol
had 10 significant peaks, 95:5 dichloromethane:methanol had 28 significant peaks, 90:10
dichloromethane:methanol had 13 significant peaks, 85:15 dichloromethane:methanol had
19 significant peaks, and 75:25 dichloromethane:methanol had 13 significant peaks.
Volatile identification showed major volatiles of limonene, linalool, and alpha-terpineol
were present in various quantities in all of the extractions, with the 95:5
dichloromethane:methanol elution producing the highest peak areas of each major volatile.
Analysis also revealed compounds known as artifacts, which are byproducts of
thermal degradation of organic compounds such as sugars and pigments in extracts usually
formed due to the high temperature at the GC injection port. Known artifacts included
furfural, 5-methyl-2-furancarboxaldehyde, 2H-pyran-2,6(3H)-dione, 4H-pyran-4-one, 2,3-
dihydro-3,5-dihydroxy-6-methyl, 2,3-dihydro-benzofuran, 5-hydroxymethylfurfural, and
50
guaiacol. Artifacts present in the extractions indicate that the method of extraction
produced an unrefined sample and may not be ideal for GC-MS analysis as these
compounds although detected, are not actually compounds in the sample. Artifacts were
identified in 4 out of the 5 extractions, with the exception being the 95:5
dichloromethane:methanol elution.
Chromatographic results also showed that the 95:5 dichloromethane:methanol
solvent elution has the most peaks compared to the other solvents, indicating the elution
extracted a wide range of volatiles qualitatively and quantitatively. In addition, no artifacts
were present in the 95:5 dichloromethane:methanol solvent elution. Therefore, this
combination of solvent was selected as the next step.
51
A
B
Abundance →
Retention time
Figure 4. LiChrolut-EN SPE-GC-MS with (A) 100% methanol (B) 95:5 dichloromethane:methanol (C) 90:10
dichloromethane:methanol elution of calamondin juice.
52
D
Abundance →
Retention time
Figure 4 continued. LiChrolut-EN SPE-GC-MS with (A) 100% methanol (B) 95:5
dichloromethane:methanol (C) 90:10 dichloromethane:methanol (D) 85:15
dichloromethane:methanol (E) 75:25 dichloromethane:methanol elution of calamondin juice.
Key: (1) limonene (2) linalool (3) α-terpineol
Artifacts – (A1) furfural (A2) 5-methyl-2-furancarboxaldehyde (A3) 2H-pyran-2,6(3H)-dione
(A4) guaiacol (A5) 4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl (A6) 2,3-dihydro-
benzofuran (A7) 5-hydroxymethylfurfural.
53
95:5 Dichloromethane:Methanol Solvent Elution – 30 mL vs 1 mL
With analysis indicating the 95:5 dichloromethane:methanol 30 mL solvent elution
produced optimum extraction results, 1 mL elution with the solvent was compared. These
different elution volumes were compared to observe volatile extraction efficacy. Volume
1 mL of the solvent was used to eluate the samples followed by GC-MS analysis, therefore
skipping distillation procedure that would be used with 30 mL elution.
Figure 5 shows that the 30 mL solvent elution extracted approximately 20 peaks, 8
more significant peaks compared to the 1 mL solvent elution which displays 12. Total peak
intensity for 30 mL elution is higher at 9.9 x 109 and the 1 mL elution is 3.8 x 109. Area
percentage of compounds found in both extractions indicated that the 30 mL elution
extracted a higher concentration of compounds such as: 33.81% more limonene, 13.59%
more linalool, 70.62% more 1-nonanol, 20.64% more α-terpineol, 92.42% more 1-decanol,
339.87% more neointermedeol, 22.82% more limonene-1,2-diol, 107.32% more 8-
hydroxylinalool, and 784.77% more hexadecanoic acid. According to the following results
for both calamondin juice and peel, 30 mL of 95:5 dichloromethane:methanol was used for
volatile extraction method.
54
Abundance
Retention time
Figure 5. LiChrolut-EN SPE-GC-MS with (A) 30 mL of 95:5 dichloromethane:methanol

(B) 1 mL of 95:5 dichloromethane:methanol elution of calamondin juice.
Key: (1) limonene (2) linalool (3) terpinen-4-ol (4) α-terpineol (5) β-cubebene (6) β-
eudesmol (7) neointermedeol (8) limonene-1,2-diol (9) 8-hydroxylinalool (10)
cryptomeridiol (11) hexadecanoic acid.
Volatile Composition in Calamondin Juice and Peel using SPE-GC-MS
Using SPE with 30 mL elution of 95:5 dichloromethane:methanol solution on the
juice, 75 volatiles were identified, as shown in Figure 6 and Table 5. Compounds comprise
of 37 terpenes, 10 alcohols, 4 aldehydes, 8 acids, 2 esters, 2 ketones, 1 furan, 7 phenols, 1
N-containing compound, 1 O-containing compound, and 2 norisoprenoids. Major volatiles
detected in the juice are limonene (14.51 – 14.59%), hexadecanoic acid (3.19 – 10.88%),
4-hydroxy-benzeneethanol (0.09 – 7.98%), cryptomeridiol (4.95 – 5.76%), stearic acid
55
(3.38 – 3.82%), α-terpineol (2.29 – 3.76%), (Z)-8-hydroxylinalool (0.45 – 3.58%), α-
cadinol (1.23 – 3.16%), limonen-1,2-diol (0.41 – 2.85%), linoleic acid (1.36 – 2.73%), and
(Z)-3-hexenol (0.17 – 1.36%), accounting for 33.96 – 58.54% of total volatiles. Limonene
is characterized by a cool, fresh and minty aroma and (Z)-3-hexenol is like the aroma of
fresh cut grass.
Abundance
Retention time
Figure 6. LiChrolut-EN SPE-GC-MS with 95:5 dichloromethane:methanol elution of

calamondin juice.
Key: (1) limonene (2) (Z)-3-hexenol (3) terpinen-4-ol (4) α-terpineol (5) benzyl alcohol
(6) dodecanol (7) 2-methoxy-4-vinylphenol (8) limonen-1,2-diol (9) (Z)-8-
hydroxylinalool (10) cryptomeridiol (11) hexadecanoic acid (12) 4-hydroxy-
benzeneethanol (13) stearic acid (14) linoleic acid.
56
Table 5
Volatile compounds in SPE with 95:5 dichloromethane:methanol elution from
calamondin juice using polar column ZB Wax column (30 m x 0.25 mm x 0.25 µm).
% %
6.96 1137 Myrcene 123-35-3 0.16 0.14 MS, RI
7.65 1167 Limonene 138-86-3 14.51 14.59 MS, RI
9.73 1254 Acetoin 513-86-0 - 0.37 MS, RI
10.37 1281 4,8-Dimethyl-1,3,7- 51911- 0.07 0.22 MS, RI
nonatriene 82-1
10.63 1291 Prenol 556-82-1 0.03 0.16 MS, RI
11.45 1324 Hexanol 111-27-3 - 0.25 MS, RI,
S
12.22 1355 (Z)-3-Hexenol 928-96-1 0.17 1.36 MS, RI
12.42 1363 (E)-ρ-2,8-Menthadien-1-ol 7212-40- - 0.04 MS, RI
0
14.50 1449 Acetic acid 79-09-4 - 0.75 MS, RI
14.77 1460 Isomenthone 491-07-6 - 0.26 MS, RI
14.88 1465 2-Ethyl-1-hexanol 104-76-7 0.07 0.16 MS, RI
15.64 1498 Benzaldehyde 100-52-7 0.13 0.11 MS, RI
16.32 1527 Linalool 78-70-6 0.55 0.41 MS, RI,
S
16.52 1536 1-Octanol 111-87-5 0.89 0.80 MS, RI
17.10 1561 Fenchol 1632-73- 0.13 0.04 MS, RI
1
17.52 1579 Terpinen-4-ol 562-74-3 1.08 0.71 MS, RI,
S
18.14 1606 (Z)-ρ-Mentha-2,8-dien-1- 22771- - 0.28 MS, RI
ol 44-4
18.35 1616 γ-Elemene 3242-08- - 0.09 MS, RI
8
18.42 1619 Menthol 89-78-1 - 0.05 MS, RI,
S
18.50 1623 Benzeneacetaldehyde 122-78-1 - 0.23 MS, RI
18.93 1642 1-Nonanol 143-08-8 0.19 0.18 MS, RI
18.99 1645 2-Furanmethanol 98-00-0 - 0.09 MS, RI
19.12 1651 β-Caryophyllene 87-44-5 - 0.44 MS, RI,
S
57
19.42 1665 Decyl acetate 112-17-4 1.18 0.34 MS, RI
19.47 1667 γ-Muurolene 30021- 0.14 0.36 MS, RI
74-0
19.53 1670 Isovaleric acid 503-74-2 - 0.42 MS, RI
19.73 1678 α-Terpineol 98-55-5 2.29 3.76 MS, RI,
S
20.29 1704 α-Amorphene 483-75-0 0.17 0.13 MS, RI
20.47 1713 Carvone 99-49-0 0.07 0.18 MS, RI,
S
20.97 1736 Isopiperitenol 491-05-4 0.03 0.25 MS, RI
21.03 1739 α-Muurolene 10208- 0.12 0.97 MS, RI
80-7
21.24 1749 Decanol 112-30-1 0.29 0.37 MS, RI,
S
21.32 1753 Citronellol 106-22-9 - 0.09 MS, RI,
S
21.43 1758 Selina-4(15),7(11)-diene 515-17-3 - 0.26 MS, RI
22.05 1787 Nerol 106-25-2 - 0.06 MS, RI
22.20 1794 3,4-Dimethyl- 5973-71- - 0.07 MS, RI
benzaldehyde 7
22.31 1800 3-Methyl-2-butenoic acid 541-47-9 - 0.05 MS, RI
22.76 1822 Isopiperitenone 529-01-1 0.28 0.76 MS, RI
22.84 1826 Isopropyl dodecanoate 10233- - 0.08 MS, RI
13-3
23.07 1837 Geraniol 106-24-1 0.13 0.11 MS, RI,
S
23.41 1854 Hexanoic acid 142-62-1 0.24 0.40 MS, RI,
S
23.65 1866 Benzyl alcohol 100-51-6 - 0.97 MS, RI
23.90 1878 (Z)-ρ-Mentha-1(7),8-dien- 29548- - 0.11 MS, RI
2-ol 13-8
24.36 1901 Phenylethyl alcohol 60-12-8 - 0.09 MS, RI
24.83 1925 ρ-Menth-1-en-9-ol 18479- 0.12 0.12 MS, RI
68-0
25.55 1962 Dodecanol 112-53-8 0.28 0.78 MS, RI
26.22 1997 Perilla alcohol 536-59-4 - 0.07 MS, RI,
S
26.65 2020 2-Pyrrolidinone 616-45-5 0.05 0.14 MS, RI
27.56 2069 Viridiflorol 552-02-3 0.70 0.56 MS, RI
58
28.05 2095 γ-Eudesmol 1209-71- - 0.05 MS, RI
8
29.47 2174 Hinesol 23811- - 0.11 MS, RI
08-7
29.66 2185 α-Cadinol 481-34-5 3.16 1.23 MS, RI
29.92 2199 2-Methoxy-4-vinylphenol 7786-61- - 2.06 MS, RI
0
30.83 2252 Intermedeol 6168-59- 0.46 0.41 MS, RI
8
31.29 2279 Limonen-1,2-diol 1946-00- 0.41 2.85 MS, RI
5
31.63 2299 Decanoic acid 334-48-5 - 0.17 MS, RI
31.82 2310 4-Methyl-5- 137-00-8 - 0.31 MS, RI
thiazoleethanol
31.99 2320 (Z)-8-Hydroxylinalool 103619- 0.45 3.58 MS, RI
06-3
32.61 2358 (E)-Isoeugenol 5932-68- 0.03 0.21 MS, RI
3
33.11 2388 Coumaran 496-16-2 - 0.32 MS, RI
33.45 2409 δ-Terpineol 7299-42- - 0.58 MS, RI
5
34.71 2488 Benzophenone 119-61-9 0.04 0.04 MS, RI
35.68 2550 3-Hydroxy-β-damascone 102488- 0.06 0.18 MS, RI
09-5
36.21 2585 Vanillin 121-33- 0.64 0.98 MS, RI
5
36.56 2607 (E)-8-Hydroxygeraniol 26488- 0.05 0.39 MS, RI
97-1
38.66 2730 Cryptomeridiol 4666-84- 4.95 5.76 MS, RI
6
38.80 2737 2,6-Dimethoxy-4- 20675- - 0.93 MS, RI
propenylphenol 95-0
42.33 2891 Hexadecanoic acid 57-10-3 3.19 10.88 MS, RI
42.69 2904 Syringylaldehyde 134-96-3 0.45 0.38 MS, RI
43.58 2934 Eugenol 97-53-0 - 0.14 MS, RI
43.99 2948 α-Copaen-11-ol 41370- 0.10 0.23 MS, RI
56-3
44.18 2954 4-Hydroxy- 501-94-0 0.09 7.98 MS, RI
benzeneethanol
48.26 3071 Stearic acid 57-11-4 3.38 3.82 MS, RI
51.52 3147 Linoleic acid 60-33-3 1.36 2.73 MS, RI
59
52.73 3173 Coniferyl alcohol 458-35-5 - 0.53 MS, RI
101 volatiles were identified in the peel extract shown in Figure 7 and Table 6,
including 54 terpenes, 18 alcohols, 11 aldehydes, 7 acids, 5 esters, 3 phenols, 2 lactones,
and 1 N-compound. Major volatiles detected in the peel are limonene (10.53 – 27.85%),
(Z)-3-hexenol (4.85 – 12.51%), linalool (9.40 – 10.29%), 1-octanol (2.55 – 2.84%), α-
terpineol (4.00 – 7.80%), isopiperitenone (1.91%), geraniol (0.79 – 1.06%), 8-
hydroxylinalool (1.20 – 2.12%), (E)-ρ-mentha-2,8-dien-1-ol (0.39 – 1.61%), and
hexadecanoic acid (0.81 – 1.31%), accounting for 35.91 – 67.91% of total volatiles. Aroma
characteristics of linalool include floral, waxy, woody and alpha-terpineol is piney and
woody.
60
Abundance
Retention time
Figure 7. LiChrolut-EN SPE-GC-MS with 95:5 dichloromethane:methanol elution of

calamondin peel extract.
Key: (1) limonene (2) octanal (3) hexanol (4) (Z)-3-hexenol (5) (E)-2-hexenol (6)
sabinene hydrate (7) linalool (8) 1-octanol (9) terpinen-4-ol (10) (E)-ρ-mentha-2,8-dien-
1-ol (11) nonanol (12) α-terpineol (13) d-carvone (14) perilla aldehyde (15) (E,E)-2,4-
decadienal; (16) isopiperitenone (17) geraniol (18) (Z)-ρ-mentha-1(7),8-dien-2-ol (19)
2,6-dimethyl-3,7-octadiene-2,6-diol (20) limonene-diol (21) 8-hydroxylinalool (22)
cryptomeridiol (23) hexadecanoic acid.
61
Table 6
Volatile compounds in SPE with 95:5 dichloromethane:methanol elution from
calamondin peel using polar column ZB Wax column (30 m x 0.25 mm x 0.25 µm).
RT LRI Compound Name CAS # April- August ID
(min) Area -Area Criteria
% %
5.30 1058 Hexanal 66-25-1 - 0.02 MS, RI
5.70 1078 β-Pinene 127-91-3 - 0.12 MS, RI
5.99 1093 Sabinene 3387-41- 0.03 0.03 MS, RI
5
6.76 1128 1-Penten-3-ol 616-25- 0.02 0.05 MS, RI
1
6.96 1136 β-Myrcene 123-35- 0.17 0.54 MS, RI
3
7.71 1169 Limonene 138-86-3 10.53 27.85 MS, RI
8.14 1188 (E)-2-Hexenal 6728-26- 0.05 0.20 MS, RI
3
8.78 1215 3-Carene 13466- - 0.01 MS, RI
78-9
8.88 1219 1-Pentanol 71-41-0 0.02 0.06 MS, RI
9.39 1240 ρ-Cymene 99-87-6 - 0.01 MS, RI,
S
9.90 1261 Octanal 124-13-0 0.48 0.31 MS, RI,
S
10.27 1276 3-Penten-1-ol 764-37- 0.02 0.08 MS, RI
4
10.63 1291 (Z)-2-Hexenol 928-94-9 - 0.15 MS, RI
11.45 1324 Hexanol 111-27- 0.22 0.67 MS, RI,
3 S
12.03 1347 Heptyl acetate 112-06-1 - 0.01 MS, RI
12.26 1356 (Z)-3-Hexenol 928-96- 4.85 12.51 MS, RI
1
12.50 1366 Nonanal 124-19-6 0.06 0.09 MS, RI
12.70 1374 (E,E)-2,4-Hexadienal 142-83- - 0.01 MS, RI
6
12.79 1378 (E)-2-Hexenol 928-95-0 0.08 0.32 MS, RI
13.35 1400 (E)-2-Octenal 2548-87- - 0.01 MS, RI
0
13.68 1414 Limonene oxide 1195-92- - 0.08 MS, RI
9
62
14.00 1427 Isopinocampheol 27779- - 0.24 MS, RI
29-9
14.21 1436 Sabinene hydrate 546-79- 0.49 0.33 MS, RI
2
14.34 1442 (E)-Linalool oxide 34995- - 0.07 MS, RI
77-2
14.88 1465 2-Ethylhexanol 104-76-7 - 0.02 MS, RI
15.10 1475 Decanal 112-31- 0.04 0.08 MS, RI,
2 S
15.32 1484 Camphor 464-49-3 - 0.05 MS, RI
15.64 1498 Benzaldehyde 100-52- - 0.01 MS, RI
7
15.95 1511 (E)-2-Nonenal 18829- - 0.03 MS, RI
56-6
16.10 1518 (E)-4-Decenal 65405- - 0.01 MS, RI
70-1
16.22 1523 (E)-Sabinene hydrate 17699- - 0.24 MS, RI
16-0
16.35 1529 Linalool 78-70-6 10.29 9.40 MS, RI,
S
16.54 1537 1-Octanol 111-87- 2.55 2.84 MS, RI
5
16.77 1547 β-Copaene 18252- - 0.05 MS, RI
44-3
17.03 1558 Nonyl acetate 143-13- - 0.00 MS, RI
5
17.22 1566 β-Elemene 33880- - 0.03 MS, RI
83-0
17.52 1579 Terpinen-4-ol 562-74-3 0.14 0.27 MS, RI,
S
17.62 1584 (Z)-Dihydrocarvone 3792-53- - 0.05 MS, RI
8
17.75 1590 (E)-β-Ocimene 3779-61- - 0.05 MS, RI
1
17.83 1593 (E)-2-Octen-1-ol 18409- - 0.03 MS, RI
17-1
18.02 1601 (E)-Dihydrocarvone 5948-04- - 0.07 MS, RI
9
18.15 1607 (E)-ρ-Mentha-2,8-dien-1- 7212-40- 0.39 1.61 MS, RI
ol 0
63
18.37 1617 α-Santalene 512-61- - 0.05 MS, RI
8
18.51 1623 (E)-2-Decenal 3913-81- - 0.16 MS, RI
3
18.87 1640 γ-Muurolene 30021- - 0.01 MS, RI
46-6
18.94 1643 Nonanol 143-08-8 0.14 0.53 MS, RI
19.37 1662 Citral 106-26- 0.04 0.05 MS, RI,
3 S
19.43 1665 Decyl acetate 112-17-4 - 0.01 MS, RI
19.52 1669 (Z)-Carveol 1197-06- - 0.21 MS, RI
4
19.75 1680 α-Terpineol 98-55-5 4.00 7.80 MS, RI,
S
19.91 1687 Isogermacrene D 317819- - 0.55 MS, RI
80-0
20.11 1696 β-Selinene 17066- 0.07 0.12 MS, RI
67-0
20.29 1704 Piperitone 89-81-6 - 0.08 MS, RI
20.38 1708 Neodihydrocarveol 18675- - 0.04 MS, RI
33-7
20.48 1713 d-Carvone 2244-16- 0.27 0.60 MS, RI,
8 S
20.85 1731 (Z)-Isopiperitenol 96555- 0.06 0.20 MS, RI
02-1
20.96 1736 (E)-Isopiperitenol 74410- 0.02 0.06 MS, RI
00-7
21.13 1744 Geranyl acetate 105-87- 0.07 0.13 MS, RI,
3 S
21.24 1749 Decanol 112-30-1 - 0.18 MS, RI
21.32 1753 Citronellol 106-22- 0.06 0.17 MS, RI,
9 S
21.39 1756 Methyl salicylate 119-36-8 - 0.02 MS, RI
21.57 1765 Perilla aldehyde 2111-75- 0.11 0.28 MS, RI
3
21.85 1778 2-Decen-1-Ol 18409- - 0.03 MS, RI
18-2
21.96 1783 (E)-ρ-Mentha-1(7),8-dien- 21391- - 0.18 MS, RI
2-ol 84-4
22.05 1787 Nerol 106-25- 0.10 0.38 MS, RI
2
64
22.23 1796 (E,E)-2,4-Decadienal 25152- 0.09 0.41 MS, RI
84-5
22.30 1799 Citronellal 106-23- - 0.02 MS, RI
0
22.59 1814 (E,E)-2,6-Dimethyl-3,5,7- 29414- - 0.02 MS, RI
octatriene-2-ol 56-0
22.77 1822 Isopiperitenone 529-01- - 1.91 MS, RI
1
23.07 1837 Geraniol 106-24- 0.79 1.06 MS, RI,
1 S
23.25 1846 Hexanoic acid 142-62- - 0.01 MS, RI,
1 S
23.66 1866 Benzyl alcohol 100-51- - 0.07 MS, RI
6
23.90 1878 (Z)-ρ-Mentha-1(7),8-dien- 22626- 0.06 0.44 MS, RI
2-ol 43-3
24.35 1901 Phenylethyl alcohol 60-12-8 0.02 0.06 MS, RI
24.44 1905 Piperitenone 491-09- - 0.02 MS, RI
8
24.89 1928 ρ-Menth-1-en-9-ol 18479- 0.03 0.18 MS, RI
68-0
25.14 1941 2,6-Dimethyl-3,7- 13741- 0.08 0.23 MS, RI
octadiene-2,6-diol 21-4
25.55 1962 Dodecanol 112-53-8 - 0.06 MS, RI
25.63 1967 Heptanoic acid 111-14- - 0.05 MS, RI
8
25.92 1981 (E,E)-2,4-Decadienol 18409- - 0.03 MS, RI
21-7
26.09 1990 Limonen-10-ol 38142- 0.15 0.46 MS, RI
45-9
26.23 1998 Perilla alcohol 536-59- 0.32 0.58 MS, RI,
4 S
26.36 2004 Phenol 108-95- 0.03 0.02 MS, RI
2
28.23 2105 γ-Decalactone 706-14- - 0.06 MS, RI
9
28.68 2130 2,6-Dimethyl-1,7- 51276- 0.08 0.15 MS, RI
octadiene-3,6-diol 33-6
29.74 2189 Nonanoic acid 112-05- 0.12 0.37 MS, RI
0
65
29.92 2199 2-Methoxy-4-vinylphenol 7786-61- 1.23 0.38 MS, RI
0
30.91 2257 Jasmine lactone 25524- 0.03 0.47 MS, RI
95-2
31.30 2279 Limonene-diol 1946-00- 0.30 0.72 MS, RI
5
31.67 2301 Decanoic acid 334-48-5 0.03 0.18 MS, RI
31.99 2320 8-Hydroxylinalool 64142- 1.20 2.12 MS, RI
78-5
33.55 2415 Isoelemicin 487-12- - 0.05 MS, RI
7
34.20 2456 Indole 120-72- - 0.10 MS, RI
9
36.19 2584 Vanillin 121-33- - 0.05 MS, RI
5
36.68 2614 8-Hydroxygeraniol 26488- - 0.03 MS, RI
97-1
37.28 2651 Perillic acid 7694-45- 0.19 0.13 MS, RI
3
38.66 2730 Cryptomeridiol 4666-84- 0.26 0.69 MS, RI
6
42.39 2894 Hexadecanoic acid 57-10-3 1.31 0.81 MS, RI
48.36 3074 Stearic acid 57-11-4 0.19 0.43 MS, RI
51.64 3149 Linoleic acid 60-33-3 - 0.10 MS, RI
Analysis of the juice and peel from harvests in April and August varied in
compounds and their % peak area. Comparison of the juice from both harvests shared the
following 43 compounds: myrcene, limonene, 4,8-dimethyl-1,3,7-nonatriene, prenol, (Z)-
3-hexenol, 2-ethyl-1-hexanol, benzaldehyde, linalool, 1-octanol, fenchol, terpinen-4-ol, 1-
nonanol, decyl acetate, γ-muurolene, α-terpineol, α-amorphene, carvone, isopiperitenol, α-
muurolene, decanol, isopiperitenone, geraniol, hexanoic acid, ρ-menth-1-en-9-ol,
dodecanol, 2-pyrrolidinone, viridiflorol, α-cadinol, intermedeol, limonen-1,2-diol, (Z)-8-
hydroxylinalool, (E)-isoeugenol, benzophenone, 3-hydroxy-β-damascone, vanillin, (E)-8-
66
hydroxygeraniol, cryptomeridiol, hexadecanoic acid, syringylaldehyde, α-copaen-11-ol, 4-
hydroxy-benzeneethanol, stearic acid, and linoleic acid. The April harvest of the 43
compounds account for 42.89% of total volatiles compared to the August harvest at
69.76%. Significant differences in concentrations were in compounds (Z)-8-
hydroxylinalool in the April harvest at 0.45% and 3.58% in the August harvest,
hexadecanoic acid in the April harvest at 3.19% and 10.88% in the August harvest, and 4-
hydroxy-benzeneethanol in the April harvest at 0.09% and 7.98% in the August harvest.
Higher concentrations of myrcene, benzaldehyde, linalool, 1-octanol, fenchol, terpinen-4-
ol, 1-nonanol, decyl acetate, α-amorphene, geraniol, viridiflorol, α-cadinol, intermedeol,
and syringylaldehyde were found in the April harvest than August harvest. Limonene, 4,8-
dimethyl-1,3,7-nonatriene, prenol, (Z)-3-hexenol, 2-ethyl-1-hexanol, γ-muurolene, α-
terpineol, carvone, isopiperitenol, α-muurolene, decanol, isopiperitenone, hexanoic acid,
dodecanol, 2-pyrrolidinone, limonen-1,2-diol, (E)-isoeugenol, 3-hydroxy-β-damascone,
vanillin, (E)-8-hydroxygeraniol, cryptomeridiol, α-copaen-11-ol, stearic acid, and linoleic
acid showed a lower concentration level in April harvest compared to August harvest while
the concentrations of ρ-menth-1-en-9-ol and benzophenone shared the same concentration
for both harvests.
Comparison of the peel from both harvests shared the following 50 compounds:
sabinene, 1-penten-3-ol, β-myrcene, limonene, (E)-2-hexenal, 1-pentanol, octanal, 3-
penten-1-ol, hexanol, (Z)-3-hexenol, nonanal, (E)-2-hexenol, sabinene hydrate, octyl
acetate, decanal, linalool, 1-octanol, terpinen-4-ol, (E)-ρ-mentha-2,8-dien-1-ol, nonanol,
67
citral, α-terpineol, β-selinene, d-carvone, (Z)-isopiperitenol, (E)-isopiperitenol, geranyl
acetate, citronellol, perilla aldehyde, nerol, (E,E)-2,4-decadienal, geraniol, (Z)-ρ-mentha-
1(7),8-dien-2-ol, phenylethyl alcohol, ρ-menth-1-en-9-ol, 2,6-dimethyl-3,7-octadiene-2,6-
diol, limonen-10-ol, perilla alcohol, phenol, 2,6-dimethyl-1,7-octadiene-3,6-diol, nonanoic
acid, 2-methoxy-4-vinylphenol, jasmine lactone, limonene-diol, decanoic acid, 8-
hydroxylinalool, perillic acid, cryptomeridiol, hexadecanoic acid, and stearic acid. The
April harvest of the 50 compounds account for 41.90% of total volatiles compared to the
August harvest at 77.50%. Significant difference in quantities were in compounds
limonene in the April harvest at 10.53% and 27.85% in the August harvest, (Z)-3-hexenol
in the April harvest at 4.85% and 12.51% in the August harvest, and α-terpineol in the April
harvest at 4.00% and 7.80% in the August harvest. Higher concentrations of octanal,
sabinene hydrate, linalool, phenol, 2-methoxy-4-vinylphenol, perillic acid, and
hexadecanoic acid were found in the April harvest than August harvest. 1-penten-3-ol, β-
myrcene, (E)-2-hexenal, 1-pentanol, 3-penten-1-ol, hexanol, nonanal, (E)-2-hexenol, octyl
acetate, decanal, 1-octanol, terpinen-4-ol, (E)-ρ-mentha-2,8-dien-1-ol, nonanol, citral, β-
selinene, d-carvone, (Z)-isopiperitenol, (E)-isopiperitenol, geranyl acetate, citronellol,
perilla aldehyde, nerol, (E,E)-2,4-decadienal, geraniol, (Z)-ρ-mentha-1(7),8-dien-2-ol,
phenylethyl alcohol, ρ-menth-1-en-9-ol, 2,6-dimethyl-3,7-octadiene-2,6-diol, limonen-10-
ol, perilla alcohol, 2,6-dimethyl-1,7-octadiene-3,6-diol, nonanoic acid, jasmine lactone,
limonene-diol, decanoic acid, 8-hydroxylinalool, cryptomeridiol, and stearic acid showed
68
lower concentration in April harvest compared to August harvest while the concentration
of sabinene shared the same concentration for both harvests.
QDA consisted of 12 trained panelists evaluating the smell of the zest, the smell of
the juice, and the taste of the juice to rate the intensity of each descriptor on an instructed
line scale (0-10). A total of 19 sensory attributes on calamondin peel and juice were
generated including 14 aroma descriptors: fresh, fatty, green, peely, waxy, fruity, juicy,
lime, piney, floral, woody, mandarin, grapefruit, sweet; and 5 taste descriptors: acidic,
sourness, astringent, bitter, and salivating.
Preparation of Standards
Descriptor standards used for training the panel were prepared with propylene
glycol (PG) stock solutions and reference chemicals according to Table 1. Some references
such as fresh, fatty, green, waxy, fruity, piney, floral, woody, mandarin, grapefruit, acidic,
and sweet are formulated using a single chemical, while the other references of peely, juicy,
and lime are a combination of multiple chemicals. The chemicals were selected based on
the volatile analysis data, literature, and the thesis chair’s experience. The dose for each
reference was formulated by trial-and-error. The perceived intensity of each standard had
been determined as 5 and agreed upon by the panel, using continuous 11-point unstructured
line scale from 0 to 10.
69
Sensory Evaluation of Calamondin Peel (Zest) and Juice
Mean scores and standard deviations (SD) are shown in Table 7. Overall, the
perceived intensity for the attributes of calamondin peel and juice was ranged an intensity
of 2 – 7 on a 0 – 10 intensity scale, which was a good spread. Most intensive attributes
indicated by their high levels of intensity for calamondin peel smell were peely at 6.8, fresh
at 5.7, and fatty at 5.3. For the juice smell, most intense attributes were juicy at 5.8, acidic
at 5.7, and fresh at 5.2. Intense attributes for the taste of the juice were sourness at 8.9,
salivating at 7.8, and astringent at 7.5. Overall, the intensities of the aroma attributes fatty,
peely, waxy, piney, floral, woody, and sweet differed significantly (p < 0.05), indicating a
strong relation among these attributes across the three samples.
Table 7
Mean scores and SD of descriptive sensory analysis of newly harvested, immature
calamondin. Different letters mean significant difference within each descriptor across
different sample by one-way ANOVA Tukey’s HSD test, p < 0.05.
Zest Smell Juice Smell Juice Taste
Mean Mean Mean
score SD Difference score SD Difference score SD Difference
Fresh 5.7 2.6 a 5.2 2.2 a 5.2 2.6 a
Fatty*** 5.3 1.9 b 3.3 2.2 a 3.5 1.9 a
Green 4.8 2.8 a 4.5 2.6 a 4.6 2.3 a
Peely*** 6.8 1.9 b 4.2 2.5 a 5.2 2.5 a
Waxy*** 4.9 2.2 b 2.8 2.1 a 3.7 2.2 a
Fruity 3.3 2.4 a 3.9 2.4 a 3.7 2.4 a
Juicy 4.7 2.3 a 5.8 2.5 a 5.6 2.6 a
Lime 4.8 2.2 a 3.9 2.4 a 4.7 2.4 a
Piney** 4.7 2.5 b 3.1 2.6 a 4.2 2.4 a,b
Floral* 4.2 2.4 b 3.2 2.2 a 3.2 2.8 a
Woody* 3.8 2.5 b 2.5 2.3 a 3.4 2.8 b
Mandarin 4.4 2.4 a 5.5 2.3 a 4.8 2.2 a
70
Grapefruit 4.1 2.1 a 4.4 2.4 a 4.7 2.3 a
Sweet*** 3.7 2.7 b 2.9 1.5 a,b 1.9 1.4 a
Acidic* 4.6 2.8 5.7 2.8
Sourness 8.9 0.8
Astringent 7.5 1.8
Bitter 5.4 2.7
Salivating 7.8 1.8
The spider chart in Figure 8 shows that peely being the most intense attribute in the
aroma of the zest with an intensity at 6.8, followed by fresh at 5.7, fatty at 5.3, waxy at 4.9,
green at 4.8, lime at 4.8, juicy at 4.7, piney at 4.7, and acidic at 4.6. Less intense attributes
include fruity with an intensity at 3.3, floral (orange flower) at 4.2, woody at 3.8, mandarin
at 4.4, grapefruit at 4.1, and sweet at 3.7.
Zest SMELL
Fresh
Sweet 7.0 Fatty
6.0
Acidic 5.0 Green
4.0
3.0
Grapefruit 2.0 Peely
1.0
0.0
Mandarin Waxy
Woody Fruity
Floral Juicy
Piney Lime
Figure 8. Spider plot of the mean scores of descriptive sensory evaluation for the smell of
the calamondin zest.
71
The spider chart in Figure 9 shows that the aroma of the juice has the most intense
attributes of juicy with intensity at 5.8, acidic at 5.7, mandarin at 5.5, fresh at 5.2, green at
4.5, grapefruit at 4.4, and peely at 4.2. Less intense attributes include fatty at 3.3, waxy at
2.8, fruity at 3.9, lime at 3.9, piney at 3.1, floral (orange flower) at 3.2, woody at 2.5, and
sweet at 2.9.
Juice SMELL
Fresh
Sweet 6.0 Fatty
5.0
Acidic 4.0 Green
3.0
Grapefruit 2.0 Peely
1.0
0.0
Mandarin Waxy
Woody Fruity
Floral Juicy
Piney Lime
Figure 9. Spider plot of the mean scores of descriptive sensory evaluation for the smell of
the calamondin juice.
The spider chart in Figure 10 shows that the taste of the juice has the most intense
attributes of sourness with intensity at 8.9, salivating at 7.8, and astringent at 7.5.
Moderately intense attributes include juicy with intensity at 5.6, fresh at 5.2, peely at 5.2,
bitter at 5.4, green at 4.6, lime at 4.7, piney at 4.2, mandarin at 4.8, and grapefruit at 4.7.
Less intense attributes are fatty at 3.5, waxy at 3.7, fruity at 3.7, floral (orange blossom) at
3.2, woody at 3.4, and sweet at 1.9.
72
Juice TASTE
Fresh
Salivating 10.0 Fatty
Bitter 8.0 Green
6.0
Astringent Peely
4.0
Sweet 2.0 Waxy
0.0
Sourness Fruity
Grapefruit Juicy
Mandarin Lime
Woody Piney
Floral
Figure 10. Spider plot of the mean scores of descriptive sensory evaluation for the taste
of the calamondin juice.
Principal Component Analysis
PCA correlation analysis was performed to investigate the relationship between
sensory descriptors and three calamondin samples (see Figure 11), using the mean values
of each descriptor’s intensity for each calamondin sample when the panelists were asked
about the aroma of the calamondin samples. The loading values of the 14 aroma descriptors
were used to calculate the score values for the three calamondin samples. The PC1 axis
explains approximately 83.92% of the variance alone, while PC2 accounts for 16.08%. It
means PC1 is the major component to differentiate samples by their descriptors.
Calamondin peel was separated on the left-hand side of the plot corresponding to negative
PC1 values, while calamondin juice smell and taste were clustered on the right-hand side
of the plot corresponding to positive PC1 values. Calamondin zest smelled highly in green,
waxy, peely, fatty, fresh, woody, piney, and lime notes. Calamondin juice smelled highly
73
in fruity, juicy, and mandarin notes, while calamondin juice taste had a grapefruit-like
aroma.
Biplot (axes F1 and F2: 100.00 %)

8
Sweet
6
4 Fresh Mandarin
Floral
2
Fatty Juice Smell
Zest Smell
axis F2
Fruity
0
Green
Waxy
Peely Juicy
-2
Juice Taste
Woody
-4 Piney
-6
Lime
Grapefruit
-8
-6 -5 -4 -3 -2 -1 0 1 2 3 4 5
axis F1
Active variables Active observations

Figure 11. Principle Component Analysis (PCA) of three calamondin samples as loading
values and all 15 aroma attributes as score values.
74
CHAPTER V
DISCUSSION
ºBrix, pH, and Titratable Acidity
It is well documented that the stage of fruit ripening impacts characteristics such as
size, shape, pigment, taste, flavor, and aroma synthesis; in particular, the emission of
volatile components evolves in order to protect immature fruits from pests and herbivores
(Marzocchi, Baldi, Crucitti, Toselli, & Caboni 2019). In addition to the volatiles, the aroma
and taste of citrus juice also depend on the balance between sugars and organic acids which
are among the major non-volatiles (Cheong et al., 2012b).
Physicochemical properties of ºBrix, pH, and TA play a significant role in these
characteristics, especially the sweet and sour taste of fruits. The only publications to date
that have documented these physicochemical properties of calamondin are when the fruit
is in its orange-mature stage, with ºBrix values ranging from 7.6-8.1, pH values ranging
from 2.50-2.57, and TA values ranging from 5.66-6.14% (Cheong et al., 2012b; Nisperos-
Carriedo et al., 1992). In comparison to the immature calamondin fruit used in this study,
the ºBrix value of the harvest date in April was similar in range with the orange-mature
stage, yet the value for the harvest date in August was higher at 10.1. Since ºBrix value is
a measurement of total soluble solids, the high ºBrix of calamondin juice implies a higher
sucrose content and other potential solids such as soluble pectin. The same trend was
75
observed for organic acid content, the higher value in the August harvest suggested an
increase of organic acids, particularly citric acid since TA measured considerably high at
8.72. The value measuring higher in the green-mature calamondin is synonymous with its
characteristic sour flavor compared to the orange-mature stage with a distinctive less sour
and sweeter flavor (Aggie Horticulture, n.d.). The pH values measured for both harvests of
the green-immature fruit were similar in range to the orange-mature fruit indicating pH is
not significantly impacted by the seasonal variations and ripening stages (Cheong et al.,
2012b). The pH value of the juice may not be directly related to its titratable acidity as pH
is only a measurement of free hydrogen ion activity while TA measures the total acid
concentration (Cheong et al., 2012b).
Volatile Isolation Method Development
SPME is a commonly used flavor extraction method, that has been performed on
calamondin (Cheong et al., 2012b; Nisperos-Carriedo et al., 1992; Takeuchi et al., 2005;
Yamamoto et al., 2012; Yo et al., 2004). Since optimization of a volatile profile
incorporates applying and analyzing numerous extraction methods for variety of
compounds, SPME analysis was done on the calamondin juice and zest for volatile
comparison to SPE data.
SPME-GC-MS Calamondin Juice Volatiles
Volatiles identified in the juice from immature calamondin fruit were compared to
reported volatiles in the juice by SPME analysis (Cheong et al., 2012b; Nisperos-Carriedo
et al., 1992; Yamamoto et al., 2012; Yo et al., 2004). Current literature indicates that SPME
76
analysis of the juice was from fruit in the mature stage, or the maturity of the fruit was not
stated at all (Cheong et al., 2012b; Nisperos-Carriedo et al., 1992; Yamamoto et al., 2012;
Yo et al., 2004). Reported volatiles identified in the juice state that the juice was prepared
by manually squeezing fruit not initially peeled, or the literature did not specify if the fruit
was peeled (Nisperos-Carriedo et al., 1992; Yamamoto et al., 2012; Yo et al., 2004). Due
to the incorporation of peel oil in the juice during preparation, it resulted in the intensified
flavor of citrus juice, but altered its original aroma profile (Bazemore, Goodner, & Rouseff,
1999). Studies have shown that the level of volatiles in citrus increased until fruit reached
maturity (Barboni et al., 2009). Sweetness, ripeness, and fruity flavor increased with fruit
maturity (Hijaz et al., 2020). In a study on the effect of fruit maturity on volatiles of
mandarin hybrids, monoterpenes tended to decrease with fruit maturity, whereas alcohols,
esters, and aldehydes tended to increase (Hijaz et al., 2020). Although these reports
identified differences in the fruit maturity compared to the immature fruit, all major
volatiles identified in this study have been reported (Cheong et al., 2012b; Nisperos-
Carriedo et al., 1992; Yamamoto et al., 2012; Yo et al., 2004).
Terpene hydrocarbons are known to be the major components of citrus essential
oils that contribute to characteristic citrusy and woody notes (Cheong et al., 2012b).
Previous studies have identified limonene, germacrene D, β-myrcene, and β-cymene as
dominant components of calamondin juice (Cheong et al., 2012b; Nisperos-Carriedo et al.,
1992; Yamamoto et al., 2012; Yo et al., 2004). It is also suggested that β-selinene and
limonene, together with small amounts of oxygenated terpenes, are responsible for the
77
aroma of calamondin fruit (Moshonas et al., 1996). Of the 123 volatiles identified in the
juice by SPME analysis, 48 were similar to those identified in the literature, which includes
all of the major volatiles: ethanol, β-pinene, β-myrcene, limonene, 4,8-dimethyl-1,3,7-
nonatriene, δ-cadinene, and germacrene D. Limonene, which has the highest concentration
of all the volatiles, imparts a citrus, herbal, and camphor aroma and is common in citrus
fruits (The Good Scents Company, 2018). Ethanol imparts an alcoholic, ethereal, and
medicinal aroma, commonly occurring in citrus fruit; β-pinene is characterized by fresh,
piney, and woody aroma, and a slight minty, camphoraceous with a spicy nuance flavor;
β-myrcene is described as having a peppery, spicy aroma, and a flavor of woody, citrus,
and fruity with a tropical mango and slight leafy, minty, nuances; δ-cadinene induces a
thyme, herbal, and woody aroma; germacrene D gives a woody, earthy, and spicy aroma
(The Good Scents Company, 2018). The 4,8-dimethyl-1,3,7-nonatriene is reported to be
one of the major compounds responsible for the floral scent of the “Sunny Bell”
Cymbidium flower and has also been identified as a component of cardamom oil (Baek et
al., 2019; Maurer, Hauser, & Froidevaux 1986).
The compound 4,8-dimethyl-1,3,7-nonatriene is also known to be one of the major
components in the blend of volatiles produced by cucumber (Cucumis sativus L.), lima
bean (Phaseolus lunatus L.), and many different plant species in response to herbivory by
insects and spider mites (Bouwmeester, Verstappen, Posthumus, & Dicke 1999). The
calamondin used in this study was analyzed in its immature stage, so although this
78
compound may not directly contribute to its aroma profile, it contributes to the fruit’s
protection from pests and herbivores (Marzocchi et al., 2019).
Other volatiles identified, including acetoin (sweet, buttery, creamy aroma with a
sweet, oily, milky flavor), 1-hexanol (fruity, alcoholic, green aroma with a fruity, apple
skin flavor), 2-ethyl-1-hexanol (citrus, fresh, floral aroma with a sweet, fatty, fruity flavor),
benzaldehyde (sharp, bitter almond aroma with an oily, nutty, and woody flavor), nonanol
acetate (waxy, green, tropical fruit aroma with a fruity, waxy and tropical fruit flavor),
carvone (minty, licorice aroma), citronellol (waxy, rose bud, citrusy aroma with a flavor of
rose, green with fruity citrus nuances), nerol (sweet, citrus, magnolia aroma with a flavor
of bitter, green, and fruity with terpy nuances), geraniol (rose, waxy, citrusy aroma with a
flavor of rosy, waxy and perfumey with a fruity, peach-like nuance), and 10-epi-γ-
eudesmol (sweet, woody, and floral aroma), have been reported in the juice but were not
extracted using SPME analysis, rather using solvent extraction (Takeuchi et al., 2005; The
Good Scents Company, 2018). Additionally, identified volatiles from the juice are similar
to reported volatiles extracted from the peel, peel oil, and/or leaf oil by solvent, distillation,
and/or SDE methods: camphene (peel, leaf oil), α-phellandrene (peel, peel oil, leaf oil),
(E)-β-ocimene (peel), (Z)-3-hexenol acetate (peel), 1-hexanol (peel, juice, peel oil, leaf oil),
1,3,8-ρ-menthatriene (leaf oil), α-cubebene (peel, peel oil), camphor (peel), β-copaene
(peel oil, leaf oil), valencene (peel), γ-muurolene (leaf oil), carvone (peel, juice, peel oil,
leaf oil), 1-decanol (peel), citronellol (peel, juice, peel oil, leaf oil), nerol (peel, juice, peel
oil, leaf oil), geraniol (peel, juice), (E)-nerolidol (peel), and 10-epi-γ-eudesmol (peel, juice,
79
peel oil, leaf oil; Chen et al., 2013; Cheong et al., 2012a; Cheong et al., 2012b; Cuevas-
Glory et al., 2009; Moshonas et al., 1996; Takeuchi et al., 2005; Yamamoto et al., 2012;
Yo et al., 2004).
Apart from the components reported in previous studies, 52 volatiles were reported
here for the first time (Cheong et al., 2012b; Nisperos-Carriedo et al., 1992; Yamamoto et
al., 2012; Yo et al., 2004). The newly identified volatiles included α-cadinene (woody, dry
aroma), α-cadinol (herbal, woody aroma), α-elemene (floral aroma), cedrol (cedarwood,
sweet aroma with an amber, floral, and musk flavor), δ-cadinol (floral aroma), cosmene
(floral aroma), τ-muurolol (herbal, spicy, honey aroma), selina-3,7(11)-dien (herbal,
woody aroma), (E)-calamenene (herbal, spicy aroma), (Z)-calamenene (herbal, spicy
aroma), junenol, viridiflorol (green, herbal, tropical fruity, minty aroma), neointermedeol,
butyl acetate (ethereal, fruity, banana aroma with a flavor of sweet, tropical and candy-like
with green nuances), ρ-mentha-1-en-9-ol (fruity, herbal aroma with a herbal flavor),
isopropenyl methyl ketone, isopropenyl ethyl ketone, (E)-3-penten-2-one (fruity, acetone,
fishy aroma with a musty, fishy flavor), 2-heptanone (fruity, herbal, coconut aroma with a
green, waxy, coconut, cheese flavor), 2-nonanone (fresh, green, herbal aroma with a
cheesy, dairy, buttery flavor), 1-octen-3-ol (mushroom, earthy, green aroma with a
mushroom, earthy, umami sensation flavor), isovaleric aldehyde (chocolate, peach, fatty
aroma with a fruity, green, chocolate, nutty flavor), isopropyl alcohol (alcohol, musty,
woody aroma with an alcoholic, woody, musty flavor), 2,4-dimethylfuran, α-fenchene
(camphoreous aroma), dehydrosabinene, ethylbenzene, ρ-xylene, 1-butanol (sweet,
80
balsamic, whiskey aroma with a fruity, banana flavor), 4-carene (piney, musky, earthy
aroma), (E)-2-hexenal (green, banana, fatty, cheesy aroma with a fresh, green, fruity
flavor), 2-pentylfuran (fruity, green, earthy, beany aroma with a waxy, musty, cooked
caramellic flavor), (Z)-2-heptenal (green, fatty aroma), sulcatone (citrus, musty, apple
aroma with a green, vegetable, banana flavor), rose oxide (green, rosy, fresh, floral aroma
with a citrus, herbal, vegetable flavor), 2-bornene, 2,3-butanediol (fruity, creamy, buttery
aroma), fenchol (pine, woody, sweet, lemon aroma with a camphoreous, cooling, minty
flavor), sibirene, bicyclosesquiphellandrene, α-muurolene (woody aroma), (Z)-carvyl
acetate (green, spearmint, fruity aroma with a spearmint, herbal flavor), cubenene (spicy,
fruity, mango aroma), α-isomethyl ionone, (E)-geranylacetone (fresh, fruity, tropical, rose
aroma with a floral, pear, green flavor), hexanoic acid (sour, fatty, cheesy aroma with a
cheesy, fruity, fatty flavor), ethylhexanoic acid, 1-dodecanol (soapy, waxy, fatty aroma
with an earthy, cilantro, fatty flavor), cedrelanol (balsamic, earthy aroma), hexyl salicylate
(fresh, herbal, green aroma with a herbal, green, metallic flavor), and isospathulenol
(Botanica Testing Inc, 2019; The Good Scents Company, 2018). Although these volatiles
were identified in calamondin juice for the first time, they have been reported in other citrus
fruits (González-Mas, Rambla, López-Gresa, Blázquez, & Granell 2019).
SPME-GC-MS Calamondin Peel Volatiles
To date, there are no reports on SPME analysis of the peel. Of the 83 volatiles
identified in the zest, 56 are similar to previously reported volatiles found in the peel
extracted by solvent or distillation methods (Chen et al., 2013; Cheong et al., 2012a;
81
Cuevas-Glory et al., 2009; Moshonas et al., 1996; Takeuchi et al., 2005). The identified
volatiles included acetaldehyde, α-pinene, β-pinene, sabinene, β-myrcene, limonene, (E)-
β-ocimene, γ-terpinene, terpinolene, octanal, (Z)-3-hexenyl acetate, hexanol, (Z)-3-
hexenol, nonanal, (Z)-limonene oxide, (E)-limonene oxide, δ-elemene, octyl acetate, α-
copaene, decanal, β-bourbonene, β-cubebene, linalool, 1-octanol, nonanol acetate, β-
elemene, β-caryophyllene, terpinen-4-ol, undecanal, (E)-2-decenal, 1-nonanol, citral, decyl
acetate, α-terpineol, germacrene D, β-selinene, bicyclogermacrene, geranyl acetate,
perillaldehyde, γ-cadinene, (E,E)-2,4-decadienal, isopeperitenone, geraniol, (E)-2-
dodecenal, (E,Z)-2,6-dodecadienal, perillyl acetate, perillyl alcohol, (E)-nerolidol, elemol,
γ-eudesmol, α-eudesmol, β-eudesmol, limonene-1,2-diol, indole, and hexadecanoic acid
(Chen et al., 2013; Cheong et al., 2012a; Cuevas-Glory et al., 2009; Moshonas et al., 1996;
Takeuchi et al., 2005). Terpenes are known to be the major components of citrus essential
oils, which contribute to the characteristic citrusy and woody notes (Cheong et al., 2012b).
Included are major volatiles identified in the zest: limonene, a dominant terpene commonly
reported in citrus fruits, and has the highest concentration of a volatile contained in the
zest; germacrene D exhibits a woody spice aroma; geranyl acetate has an aroma described
as green, waxy, and a floral rose with an oily, soapy, and citrus flavor; α-pinene presents
fresh, sweet, and piney aromatic notes and its flavor is intense woody, piney, herbal, and
spicy with slightly tropical nuances; β-myrcene; linalool is associated with lavender and
blueberry characteristics, also described as having floral, sweet, and green aromas and the
flavor of floral, waxy, aldehydic and woody; decanal has an aroma that is sweet, waxy, and
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orange-peel like and a flavor of waxy, fatty, and citrusy with slight green melon nuance,
and 1-octanol’s aroma is waxy and mushroom-like with a green, citrus, and aldehydic
flavor (The Good Scents Company, 2018).
There are 27 volatiles identified in the zest that have not been previously reported.
These included methyl acetate, ethyl acetate, methyl alcohol, isopropyl alcohol, 3-
pentanone, pseudolimonene, thunbergol, o-cymene, isoterpinolene, (Z)-2-pentenol, (E)-
4,8-dimethylnona-1,3,7-triene, (E)-3-hexenol, perillene, dehydro-ρ-cymene, cosmene, (E)-
2,8-ρ-mentha-dien-1-ol, γ-muurolene, (Z)-4-decenol, (E)-2-undecen-1-ol, α-calacorene, ρ-
mentha-1-en-9-ol, 1-dodecanol, guaiol, isospathulenol, 8-hydroxylinalool, ethanol, and
benzophenone. Volatiles identified for the first time in calamondin zest have been reported
in the peel of several citrus fruits, such as in cosmene, which has been reported in the peel
of Kaopan pummelo (Liu, Cheng, Zhang, Deng, Chen, & Xu 2012). In a study on volatile
constituents of peel extracts of Redblush grapefruit (Citrus paradisi) and Pummelo (Citrus
grandis) from Kenya, (E)-2,8,-ρ-mentha-dien-1-ol was found in both pummelo and
Redblush grapefruit, and perillene was identified in Redblush grapefruit (Njoroge, Koaze,
Karanja, & Sawamura 2005). Reports on analysis of peel extract volatiles (Z)-2-pentenol
and γ-muurolene identified in the zest are reported in trace amounts in the peel extract of
Australian finger lime (Citrus australasica; Delort & Jaquier, 2009). γ-muurolene has also
been identified in the peel extract of the unripe shiikuwasha (Citrus depressa hayata), a
citrus fruit similar to calamondin in size, shape, and flavor (Asikin et al., 2012). Methyl
acetate has been reported in SPME analysis of the pink and white Malaysian pomelo peel
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(Cheong et al., 2011). Results of SPME-GC-MS volatile analysis of the zest are reported
here for the first time.
SPME was adopted to extract compounds at trace levels and to study the original
volatile profile with minimum changes to the fresh juice and freshly grated zest. Limiting
factors of the SPME method are its inability to extract compounds at certain polarities and
heavy volatile compounds, thus analysis does not provide an extensive volatile profile.
Conversely, the SPE method has an advantage of extracting a broad range of nonpolar to
very polar compounds so integrating both extraction methods can provide a wide range of
volatiles from the calamondin samples (Andrade-Eiroa et al., 2016b).
SPE Solvent Elution Comparison
SPE is a widely used method for the extraction, concentration, and fractionation of
organic compounds from various types of samples (Andrade-Eiroa et al., 2016b). Optimal
extraction of food aroma compounds is dependent on the sorbent used to target specific
groups: silica gels (polar due to their hydroxyl groups), activated aluminas (polar),
activated carbon (apolar), zeolites and polymers, such as polystyrene, polyacrylilc esters,
PDMS and phenolic resins (Dziadas et al., 2011). SPE has been extensively reported in the
analyses of wine where styrene-divinylbenzene (SDVB) sorbent, the type of sorbent used
in this study, was tested along with dichloromethane for elution that resulted in ideal
extraction and recoveries of terpenes, and satisfactory extraction of important wine
volatiles such as phenols, vanillin derivatives, alphatic lactones, nor-isoprenoids, esters,
and terpenols (Dziadas et al., 2011; López, Aznar, Cacho, & Ferreira 2002; Pineiro, Palma,
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& Barroso 2004). SPE using a divinylbenzene sorbent (LiChrolut-EN) has also been
reported in the study of blackberry juice that resulted in effective extraction of furaneol
and less retention of pigments and other non-volatiles than HLB and C18 sorbents (Du &
Qian, 2008). Utilizing a range of solvents for SPE sample elution and comparing their
volatile extracts is a means to method optimization, as a majority of SPE protocols are
optimized by trial-and-error (Andrade-Eiroa et al., 2016b). Due to the range of
concentrations in which flavor compounds are present in a food sample, a fractionation
using solvents of different polarities would be ideal (Dziadas et al., 2011).
Chromatographic comparison of SPE using LiChrolut EN and 30 mL mixed
solvents at various ratios of dichloromethane and methanol all extracted three main
compounds known to be in calamondin: limonene, linalool, and α-Terpineol.
Concentrations of these compounds eluted in varying concentrations as evidenced by the
peak size: the 100% methanol solution expressing the lowest concentration and the 95:5
dichloromethane:methanol solution expressing the highest concentration. Comparison of
chromatographs indicated that 95:5 dichloromethane:methanol solution also yielded the
most peaks, indicating the solvent ratio is ideal for volatile extraction. This suggests that
in this proportion, dichloromethane’s moderate polarity properly stabilizes with methanol’s
polarity, producing a balanced solvent for ideal volatile extraction, which included a wide
range of volatiles with various polarity and molecular weights.
Compounds that are by-products of biological processes such as the breakdown of
pigments or dehydration of sugars are identified as artifacts in GC-MS chromatograph. In
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studies comparing flavor isolation methods of SAFE, SPME, and SDE, 5 components were
identified in the SDE extract that were not identified in the SAFE and SPME extracts; these
components formed may be due to the long-term influence of high temperature that the
sample is exposed to during the SDE method (Majcher & Jeleń, 2009; Wieczorek, Majcher,
& Jeleń 2020). Artifacts identified in this study, furfural and 5-hydroxymethylfurfural,
have also been reported in analysis of honey in which it is a well-known artifact formed by
heating (Rivellino et al., 2013). Artifacts present are also an indication of poor extraction
due to solvent polarity not corresponding with target analytes. Another aspect to consider
is the stability of the food sample in the solvent; when the sample is dissolved or solvated
in a solvent (i.e., solvent extraction) chemical reactions take place that may chemically
alter the sample and form derivatives (Maltese et al., 2009). Artifact formation leads to
formation of new compounds, loss of activity of active components, and loss in total yield
of important volatiles (Maltese, van der Kooy, & Verpoorte 2009). In this study, all solvent
elutions except for the 95:5 dichloromethane:methanol solution have evidence of artifacts,
again suggesting that this ratio is ideal for volatile extraction.
95:5 Dichloromethane:Methanol Solvent Elution – 30 mL vs 1 mL
Using 1 mL of solvent for elution is a common protocol of SPE that has been
utilized in flavor isolation (Du & Qian, 2008). After confirming SPE with 95:5
dichloromethane:methanol solvent elution resulted in ideal volatile extraction, 1 mL
elution with the solvent ratio was executed on the calamondin juice. Chromatograph
analysis presented approximately eight less significant peaks and less concentration of
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volatiles compared to the chromatograph of elution with 30 mL of solvent. This difference
is due to the smaller volume used to eluate the sorbent, resulting in residual volatiles not
desorbing from the solid-phase sorbent (Andrade-Eiroa et al., 2016a).
Therefore, using 30 mL of 95:5 dichloromethane:methanol solvent elution for SPE
analysis method proved to be optimal for extraction of volatiles in the calamondin samples.
To date, reported volatile isolation methods used on calamondin are SPME, solvent
extraction, distillation, and cold press extraction (Chen et al., 2013; Cheong et al., 2012a;
Cheong et al., 2012b; Cuevas-Glory et al., 2009; Moshonas et al., 1996; Nisperos-Carriedo
et al., 1992; Takeuchi et al., 2005; Yamamoto et al., 2012; Yo et al., 2004). SPE method
for calamondin volatile isolation is reported here for the first time.
Volatile Composition in Calamondin Juice and Peel using SPE-GC-MS
SPE-GC-MS Volatiles Identified in Calamondin Juice
A total of 75 volatiles were identified in the juice by SPE-GC-MS with limonene,
(Z)-3-hexenol, α-terpineol, α-cadinol, limonen-1,2-diol, (Z)-8-hydroxylinalool,
cryptomeridiol, hexadecanoic acid, 4-hydroxy-benzeneethanol, stearic acid, and linoleic
acid being the most abundant compounds. Previous reports state that limonene is the most
abundant of all the volatiles, followed by germacrene D, β-myrcene, linalool, α-terpineol,
and terpinen-4-ol (Cheong et al., 2012b; Takeuchi et al., 2005; Yamamoto et al., 2012; Yo
et al., 2004).
38 volatiles identified in the juice are reported here for the first time: prenol,
isomenthone, fenchol, menthol, benzeneacetaldehyde, 2-furanmethanol, isopiperitenol, α-
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muurolene, selina-4(15),7(11)-diene, 3,4-dimethyl-benzaldehyde, 3-methyl-2-butenoic
acid, isopropyl dodecanoate, hexanoic acid, benzyl alcohol, (Z)-ρ-mentha-1(7),8-dien-2-
ol, phenylethyl alcohol, ρ-menth-1-en-9-ol, dodecanol, 2-pyrrolidinone, viridiflorol,
hinesol, α-cadinol, 2-methoxy-4-vinylphenol, intermedeol, 4-methyl-5-thiazoleethanol,
(Z)-8-hydroxylinalool, (E)-isoeugenol, coumaran, benzophenone, 3-hydroxy-β-
damascone, vanillin, (E)-8-hydroxygeraniol, cryptomeridiol, 2,6-dimethoxy-4-
propenylphenol, syringylaldehyde, α-copaen-11-ol, 4-hydroxy-benzeneethanol, and
coniferyl alcohol. Several polar volatiles with high boiling points, such as (Z)-8-
hydroxylinalool, (E)-isoeugenol, 3-hydroxy-β-damascone, vanillin, (E)-8-
hydroxygeraniol, cryptomeridiol, 2,6-dimethoxy-4-propenylphenol, syringylaldehyde, α-
copaen-11-ol, 4-hydroxy-benzeneethanol, and coniferyl alcohol can only be isolated by
SPE or solvent extraction, while SPME could not extract them. (E)-isoeugenol has a sweet,
spicy, and floral aroma; syringylaldehyde has a chocolate, woody aroma, and a sweet,
cocoa, creamy, and dairy-like flavor (The Good Scents Company, 2018). Vanillin is a well-
known component of fruits and fruit juices, such as mango, elderberry juice, blueberries,
orange juice, strawberries, passion fruit juice, and lychee (Goodner, Jella, & Rouseff,
2000). Reports indicate that mass spectral identification confirms the presence of vanillin
in grapefruit, lemon, lime, and tangerine juices (Goodner et al., 2000). (Z)-8-
hydroxylinalool has been reported a component of citrus flowers of the same germplasm
(Zhang et al., 2020).
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Volatile compounds identified for the first time in juice are (Z)-ρ-mentha-2,8-dien-
1-ol and decanol, which have been previously reported in the peel oil; and decanol, γ-
muurolene, α-amorphene, δ-terpineol which have been previously reported in the leaf oil
(Cuevas-Glory et al., 2009; Takeuchi et al., 2005).
SPE-GC-MS Volatiles Identified in Calamondin Peel
A total of 101 volatiles were identified in the peel by SPE-GC-MS with limonene,
(Z)-3-hexenol, linalool, 1-octanol, α-terpineol, 8-hydroxylinalool, and hexadecanoic acid
being the most abundant compounds. Previous reports on calamondin peel identify major
components as limonene, myrcene, germacrene D, β-pinene, linalool, and α-terpineol.
Although these reports specify the fruit is in the mature stage, which may impart a different
aroma profile than the calamondin in its green-mature stage that was analyzed in this study
(Chen et al., 2013; Cheong et al., 2012a; Cuevas-Glory et al., 2009; Moshonas et al., 1996;
Nisperos-Carriedo et al., 1992; Takeuchi et al., 2005).
39 volatiles identified in the peel are reported here for the first time: 1-penten-3-ol,
(E)-2-hexenal, 1-pentanol, 3-penten-1-ol, (Z)-2-hexen-1-ol, (E,E)-2,4-hexadienal, (E)-2-
hexenol, (E)-2-octenal, isopinocampheol, (E)-4-decenal, (E)-sabinene hydrate, (E)-2-
octen-1-ol, α-santalene, isogermacrene D, neodihydrocarveol, (Z)-isopiperitenol, (E)-
isopiperitenol, 2-decen-1-ol, (E)-ρ-mentha-1(7),8-dien-2-ol, (E,E)-2,6-dimethyl-3,5,7-
octatriene-2-ol, hexanoic acid, benzyl alcohol, (Z)-ρ-mentha-1(7),8-dien-2-ol, phenylethyl
alcohol, ρ-menth-1-en-9-ol, dodecanol, heptanoic acid, phenol, γ-decalactone, 2,6-
dimethyl-1,7-octadiene-3,6-diol, 2-methoxy-4-vinylphenol, jasmine lactone, 8-
89
hydroxylinalool, isoelemicin, indole, vanillin, 8-hydroxygeraniol, perillic acid, and
cryptomeridiol. Studies of the citrus peel have reported similar volatiles. Indole has been
identified in pink and white Malyasian pomelo (Citrus grandis) peel and (E)-2-hexenol has
been identified in the white pomelo (Cheong et al., 2011). A study comparing the peel
volatiles of Mangshanyegan (Citrus nobilis Lauriro), a wild mandarin type orange, to four
other citrus species: Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon),
Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis),
all contained similar volatiles identified in this study: 8-hydroxylinalool – Mangshanyegan,
Eureka lemon; 1-penten-3-ol – Mangshanyega, Seike navel orange, Huangyanbendizao
tangerine; and (E)-2-hexenol known for its fruity, green, unripe banana aroma, and leafy,
fresh, and juicy flavor is reported in the peel of Mangshanyega orange, Kaopan pummelo,
Seike navel orange, and Huangyanbendizao tangerine (The Good Scents Company, 2018;
Liu et al., 2012). In addition, those heavy and polar volatiles with high boiling points, such
as phenol, γ-decalactone, 2,6-dimethyl-1,7-octadiene-3,6-diol, 2-methoxy-4-vinylphenol,
jasmine lactone, 8-hydroxylinalool, indole, vanillin, 8-hydroxygeraniol, could not be
extracted by SPME, but isolation was possible based on polarity such as solvent extraction
and SPE method.
Also identified for the first time in the peel are hexanal, 3-carene, (E)-linalool
oxide, 2-ethylhexanol, benzaldehyde, nonyl acetate, (Z)-dihydrocarvone, (E)-
dihydrocarvone, (E)-ρ-mentha-2,8-dien-1-ol, d-carvone, piperitenone, 2,6-dimethyl-3,7-
octadiene-2,6-diol, (E,E)-2,4-decadienol, limonen-10-ol have been previously identified in
90
juice; β-copaene, (E)-dihydrocarvone and decanol have been previously identified in peel
oil; and β-copaene, (E)-ρ-mentha-2,8-dien-1-ol, γ-muurolene, and decanol have been
previously identified in the leaf oil (Chen et al., 2013; Cheong et al., 2012a; Cheong et al.,
2012b; Cuevas-Glory et al., 2009; Takeuchi et al., 2005; Yamamoto et al., 2012).
Previous reports of isolation methods on calamondin peel are by SPME, solvent
extraction, distillation, and cold-pressing (Chen et al., 2013; Cheong et al., 2012a; Cuevas-
Glory et al., 2009; Moshonas et al., 1996; Takeuchi et al., 2005). Both SPE analysis of the
juice and peel have resulted in extraction of more than 70 compounds not previously
reported. This evidence indicates SPE extraction abilities for flavor compounds.
Seasonal Variation of Volatiles Identified in Calamondin Peel and Juice
Volatiles are second metabolites that can be impacted by endogenous factors (e.g.,
genotypes and species) and exogenous factors (e.g., climates and geography). Harvest date
is an exogenous factor and volatiles in both calamondin peel and juice are impacted by
harvest date. Comparison of calamondin volatile profiles from spring harvest and summer
harvest have variations in compounds and their intensities. Literature indicates similar
outcomes, such as in a study of volatile comparison of blood orange harvested at three
different times (Tounsi, Mhamdi, Kchouk, & Marzouk 2010). Terpenic compounds and
their variation during seasonal cycles has been irregular, which can be explained by
monoterpene synthases producing more than one compound, particularly limonene’s
metabolic role of converting into linalool, linalyl acetate, ρ-cymene, etc. (Tounsi et al.,
2010). Pre-harvest factors such as sunlight, water availability, fertilization, and chemical
91
applications affect crop growth, and can affect internal quality characteristics of the
harvested product, including flavor (El Hadi, Zhang, Wu, Zhou, & Tao, 2013). It has been
reported that harvest date is linked to environmental parameters such as temperature,
relative humidity, and total duration exposure to sun and wind patterns that influence
metabolism, catabolism, and biosynthesis of volatile compounds (Ellouze et al., 2012).
The only known QDA study of calamondin has been on the aroma of peel extracts
which used floral, fatty, fruity, green, juicy, mandarin-like, peely, woody, and sweet as
sensory descriptors (Cheong et al., 2012a). This study used the same descriptors for QDA
of calamondin with the addition of lime, piney, grapefruit, and acidic, as well as sourness,
astringent, bitter, and salivating for the taste of the juice.
For this sensory analysis, references were developed for the 13 descriptors, in
which there is only one publication on the sensory analysis of the peel extract (Cheong et
al., 2012a). Reference materials were used to establish a common vocabulary for various
aromas and flavors. A reference standard can be any chemical or natural material that
adequately represents the particular characteristic described (Krasner, 1995). Using
examples can increase a panelist’s understanding of important attributes; however,
examples are less singular in terms of flavor perception than references (Lawless & Civille,
2013). Examples have a prominent component that illustrates a specific attribute, but other
attributes can be confusing to panelists (Lawless & Civille, 2013). In other words, singular
references are preferred as long as they are practical, while examples are less restricted
92
(Lawless & Civille, 2013). In addition, using chemical as reference has advantages of
keeping consistent composition for the attribute and can easily be reproduced by others.
Quantitative descriptive analysis concluded that the smell of the calamondin zest
exhibited peely as being the most intense attribute, in which the only sensory publication
to date on calamondin also states as its highest ranked attribute, although this sensory
analysis was done on orange-mature calamondin extract (Cheong et al., 2012a). Other
dominant attributes of the peel are fresh, fatty, waxy, green, that can be attributed to
terpenes contained in the peel. Overall, calamondin peel, like other citrus peels such as
lemon, lime, and orange, has a very rich aroma.
Most intense attributes of the aroma of the juice are juicy, acidic, mandarin, fresh,
green, and grapefruit, and most intense attributes of the taste of the juice are sourness,
salivating, and astringent. Reported here for the first time are aroma and taste sensory
analysis of calamondin juice. Overall, calamondin juice is very sour, and could be used as
a substitution for lemon or lime.
Link Sensory to Chemical Analysis
Sensory data correlates to chemical data as the compounds contained in the
dominant attributes of the peel and juice have been identified in the samples. The peely
attribute consists of the compounds octanal and decanal; fresh consists of acetaldehyde;
fatty consists of octanal; and green consists of cis-3-hexenol, all of which have been
identified in the peel and juice. The knowledge of the link between sensory attributes and
volatiles has been used to formulate chemical reference for QDA of this research.
93
The sourness attribute of the taste of the juice is contributed to the low pH value
and the salivating attribute is contributed to the high amount of citric acid contained in
calamondin’s juice. TA (equivalent to citric acid) for calamondin is extremely high,
compared to other fruit juice such as orange (Cheong et al., 2012b; Sinclair, Bartholomew,
& Ramsey, 1945).
94
CHAPTER VI
CONCLUSION
The volatiles in green-immature calamondin peel and juice were extracted and
analyzed, with a comparison between the most common used method (SPME) and less
commonly used (SPE). SPE method was developed and optimized. Development of solid-
phase extraction (SPE) method using LiChrolut EN sorbent and dichloromethane:
methanol (95:5) elute can specifically extract heavy, polar volatiles. SPE method identified
38 volatiles from the juice and 39 volatiles from the peel that have not been previously
reported, and harvest date has impact on volatile profiles in quality and quantity. The
results add new knowledge to literature. Sensory analysis was conducted with 12 trained
panelists. Descriptors were created with chemical references developed for each attribute.
The flavor profiles of the calamondin juice and peel were identified and expressed in 13
attributes. PCA indicated that the zest smelled highly in green, waxy, peely, fatty, fresh,
woody, piney, and lime notes; the juice smelled highly of fruity, juicy, and mandarin notes,
and the juice taste had a grapefruit-like aroma. A major limitation in this study is that it
mainly focused on volatile profile analysis, whereas including an aroma profile analysis
with GC-MS/O will give more insight about volatiles contributing to calamondin aroma.
However, this study may be effective in SPE method development for food analysis of
juice and peel and application towards developing a flavor profile.
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105
APPENDIX A
Institutional Review Board Approval Letter
106
107
APPENDIX B
Institutional Review Board Consent Form
108
TEXAS WOMAN’S UNIVERSITY
CONSENT TO PARTICIPATE IN RESEARCH
Title: Exploring Freshness Flavor of Calamondin (Citrus microcarpa) Peel and Juice by Sensory and
Instrumental Analysis
Investigator: Xiaofen Du, PhD ............................................................................xdu@twu.edu 940-898-2667
Explanation and Purpose of the Research
You are being asked to participate in a research study for Xiaofen Du at Texas Woman’s University. The
purpose of this research is to discover and characterize aroma-active and freshness perception associated
molecules in calamondin peel and fruit and the possible chemical mechanism of freshness perception. To
fulfil this goal, the specific research aims will be: I. Quantitative descriptive analysis of calamondin fruit; II.
Isolation and identification of potential aroma-active and flavor-modifying molecules in calamondin fruit;
III. Gas chromatography- Olfactory analysis screening molecules associated with freshness perception; and
IV. Screening and characterization of the freshness effects of the target molecules by taste.
Description of Procedures
In order to be a participant in this study, you must be at least 18 years of age or older and consume citrus
fruits regularly. The overall procedure will be:
Fresh calamondin fruit will be picked up from a backyard in the Dallas area. The fresh fruit will be used for
sensory evaluation. Quantitative Descriptive Analysis (QDA) will be carried out in the sensory lab at Texas
Woman’s University. Ten panelists will be recruited from students and staff at TWU and trained. Using
calamondin fruit, the panel will develop descriptive lexicons, along with deﬁnitions and references. The
panel will then be trained over several sessions to practice rating the intensity of the attributes in each
proﬁle. The intensity of each attribute will be evaluated across the products on an unstructured, 10-cm line
scale. All products will be served in 2 oz plastic portion cups covered with a plastic lid. The tests will be
conducted in isolated booths illuminated with incandescent lighting. Judges will rinse between samples
with bottled spring water. Each product will be evaluated in duplicate. All instructions, scale presentations,
and data collection will be carried out manually.
Potential Risks
Allergens, as with all food products, may be a concern for consumers allergic to fresh calamondin fruit. All
participants will be verbally screened for allergens prior to participating in the taste-testing. The procedures
and fruits in this experiment post no additional risks compared to foods normally eaten by consumers.
There is potential risk of loss of confidentiality in all email and downloading. Confidentiality will be
protected to the extent that is allowed by law.
The researchers will try to prevent any problem that could happen because of this research. You should let
the researchers know at once if there is a problem with food allergic and they will help you. However, TWU
does not provide medical services or financial assistance for injuries that might happen because you are
taking part in this research.
_____________
Initials
109
Participation and Benefits
Your involvement in this study is completely voluntary and you may withdraw from the study at any time.
Following the completion of the study you will receive a $ 40 gift card for your participation. If you would
like to know the results of this study we will mail them to you.*
Questions Regarding the Study
You will be given a copy of this signed and dated consent form to keep. If you have any questions about the
research study you should ask the researchers; their phone numbers are at the top of this form. If you have
questions about your rights as a participant in this research or the way this study has been conducted, you may
contact the Texas Woman’s University Office of Research and Sponsored Programs at 940-898-3378 or via e-
mail at [email protected].
_______________________________________________________ _______________
Signature of Participant Date
*If you would like to know the results of this study tell us where you want them to be sent:
Email: __________________________
or
Address:
___________________________________
___________________________________
___________________________________
110
APPENDIX C
Sensory Ballot
111
112
113
114
115
116
117
118
APPENDIX D
Demographic Form
119
120
121

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INVESTIGATING THE FLAVOR OF FRESH CALAMONDIN PEEL AND JUICE

USING INSTRUMENTAL AND DESCRIPTIVE SENSORY ANALYSIS

A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

FOR THE DEGREE OF MASTER OF SCIENCE IN

FOOD SCIENCE AND FLAVOR CHEMISTRY

IN THE GRADUATE SCHOOL OF THE

TEXAS WOMAN’S UNIVERSITY

DEPARTMENT OF NUTRITION AND FOOD SCIENCES

COLLEGE OF HEALTH SCIENCES

JUDEE ROMERO, B.S.

Copyright © 2020 by Judee Romero

For my Mom, G-Ma, and all the strong women in my life.

INVESTIGATING THE FLAVOR OF FRESH CALAMONDIN PEEL AND JUICE

Calamondin (Citrus microcarpa) is a popular citrus fruit in Asia that resembles a

phase extraction followed by gas chromatography-mass spectrometry (SPE-GC-MS)

peel. The developed method used Lichrolut-EN sorbent and a 95:5

dichloromethane:methanol eluent that was effective for extraction of a wider range of

volatiles compared to the most popular method, solid-phase microextraction (SPME)-GC-

12.51%), linalool (9.40-10.29%), 1-octanol (2.55-2.84%), α-terpineol (4.00-7.80%),

mentha-2,8-dien-1-ol (0.39-1.61%), and hexadecanoic acid (0.81-1.31%). Dominant juice

volatiles included limonene (14.51-14.59%), hexadecanoic acid (3.19-10.88%), 4-

hydroxy-benzeneethanol (0.09-7.98%), cryptomeridiol (4.95-5.76%), stearic acid (3.38-

3.82%), α-terpineol (2.29-3.76%), (Z)-8-hydroxylinalool (0.45-3.58%), α-cadinol (1.23-

3.16%), limonen-1,2-diol (0.41-2.85%), linoleic acid (1.36-2.73%), and (Z)-3-hexenol

August containing higher concentrations of most volatiles compared to fruit harvested in

developing a flavor profile for calamondin.

2. Values of °Brix, pH, and titratable acidity of calamondin juice ................................... 36

3. Volatile compounds with SPME from calamondin juice ............................................. 38

4. Volatile compounds with SPME from calamondin zest ............................................... 44

5. Volatile compounds in SPE from calamondin juice ..................................................... 57

6. Volatile compounds in SPE from calamondin peel ...................................................... 62

7. Mean scores and SD of descriptive sensory analysis.................................................... 70

2. SPME-GC-MS extraction of calamondin juice. ........................................................... 37

3. SPME-GC-MS extraction of calamondin zest .............................................................. 43

4. LiChrolut-EN SPE-GC-MS solvent ratio elutions of calamondin juice ....................... 52

5. LiChrolut-EN SPE-GC-MS with 30 mL & 1 mL of 95:5 dichloromethane:methanol

6. LiChrolut-EN SPE-GC-MS with 95:5 dichloromethane:methanol elution of

7. LiChrolut-EN SPE-GC-MS with 95:5 dichloromethane:methanol elution of

11. Principle Component Analysis (PCA) of three calamondin samples ......................... 74

Calamondin (Citrus microcarpa) is a citrus fruit that resembles a small tangerine,

Although produced commercially in other countries, the potential expansion for

resembles shiikuwasha juice in color and flavor, became prevalent commercially

(Yamamoto et al., 2012).

Calamondin juice is commonly used as a seasoning and condiment in food to

Commercially bottled juice is typically combined with an emulsifier such as gum

tragacanth, followed by pasteurization and bottled for distribution (Morton, 1987).

comprising predominantly of limonene, germacrene D, and β-myrcene (Cheong et al.,

fruit include δ-3-carene, α-terpinene, (Z)-β-ocimene, dehydro-β-cymene, α-copaene, (E)-

4,8-dimethyl-1,3,7-nonatriene, ethanol, 4-terpineol, carvacrol, and (E)-2-heptenal (Cheong

Published volatile composition analysis of calamondin fruit includes isolation

methods of solvent extraction, headspace analysis, solid-phase microextraction (SPME),

(Chen et al., 2013; Cuevas-Glory et al., 2009).

Solid-phase extraction (SPE) is a volatile isolation technique, which involves

polyacrylilc esters, polydimethylsiloxane (PDMS), and phenolic resins (Dziadas,

mechanism. Quantitative descriptive analysis, also known as QDA, is a descriptive analysis

method in sensory evaluation based on the principle of a panelist’s ability to verbalize

scoring of samples on repeated trials to obtain a complete, quantitative description (Stone,

current published sensory evaluation of calamondin is on peel extracts (Cheong et al.,

attributes of calamondin peel and juice.