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The volatile profiles of fruit peels and juice sacs from 108 citrus accessions representing seven species were analyzed. Using GC-MS 162 and 107 compounds were determined in the peels and juice sacs, respectively. In the peels, monoterpene alcohols were accumulated in loose-skin mandarins; clementine tangerines and papedas were rich in sesquiterpene alcohols, sesquiterpenes, monoterpene alcohols and monoterpene aldehydes. β-pinene and sabinene were specifically accumulated in 4 of 5 lemon germplasms. Furthermore, concentrations of 34 distinctive compounds were selected to best represent the volatile profiles of seven species for HCA analysis, and the clustering results were in agreement with classic citrus taxonomy. Comparison of profiles from different growing seasons and production areas indicated that environmental factors play important roles in volatile metabolism. In addition, a few citrus germplasms that accumulated certain compounds were determined as promising breeding materials. Notably, volatile biosynthesis via MVA pathway in C. ichangensis 'Huaihua' was enhanced., (Copyright © 2017. Published by Elsevier Ltd.)

Kiwifruit contains abundant nutritive compounds and is highly favored by the consumers worldwide. Therefore, detailed metabolic profiling is important to provide theoretic basis for the improvement of kiwifruit quality. In this study, the levels of volatiles, carotenoids, and mineral elements in the flesh of 17 kiwifruit accessions were evaluated. Acids and esters were the main volatiles in kiwifruit. During these 17 kiwifruit accessions, "Chenhong," three "Jinyan," and two "Guichang" germplasms were specifically rich in aromatic esters, which might be associated with their special taste. The main carotenoids were lutein, β‐carotene, and zeaxanthin, and their levels were also genotype specific, with the green‐fleshed "Guichang" having the highest level of carotenoids, and red‐fleshed "Fuhong" and "Chenhong" being rich in zeaxanthin. Partial correlation analysis showed that the contents of some mineral elements were significantly correlated with those of specific volatiles and carotenoids, indicating the impacts of mineral elements on the accumulation of volatiles and carotenoids in the kiwifruit flesh. These results indicated that the contents of carotenoids and volatiles seemed to be affected by mineral elements and also provided a new potential method for improving fruit flavor quality in production. [ABSTRACT FROM AUTHOR]