Characterization of odor-active compounds of Ichang lemon (Citrus wilsonii Tan.) and identification of its genetic interspecific origin by DNA genotyping.
This work is the result of a collaboration between the UMR AGAP institute Corsica and the MANE company, the first French fragrance and flavor industry, whose headquarter is based in Bar sur Loup. This work combines DNA analysis to elucidate the genetic origin of a little-known citrus fruit (Ichang lemon) and the chemical analysis of aromatic compounds conferring exotic notes with potential interest for industry.
Demarcq Benoit, Cavailles Margaux, Lambert Laetitia, Schippa Christine, Ollitrault Patrick, Luro François. 2021. Journal of Agricultural and Food Chemistry , 14 p.
Abstract
Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigated by GC-MS and GC-O (AEDA method). Simultaneously, its genetic origin was identified by using diagnostic SNP markers specific to ancestral species and multiallelic SSR and InDel markers. Ichang lemon combines three ancestral genomes (Citrus maxima, Citrus ichangensis, and Citrus reticulata) and may be a pummelo × Yuzu hybrid. Although the major compounds of the Ichang lemon aromatic profile were present in Citrus junos, a few pummelo-specific compounds were also detected, such as indole and nootkatone, in agreement with its maternal lineage. 3-Methyl-3-sulfanylbutyl acetate, reported to occur in passion fruit and brewed coffee, was identified by GC-MS, GC-QTOF-MS, and GC-FTIR for the first time in citrus. This odor-active compound has a sulfurous, tropical fruity, green note.
Published: 26/03/2021