1. Characterization of Odor-Active Compounds of Ichang Lemon (Citrus wilsonii Tan.) and Identification of Its Genetic Interspecific Origin by DNA Genotyping
- Author
-
Margaux Cavailles, Patrick Ollitrault, François Luro, Laetitia Lambert, Benoit Demarcq, Christine Schippa, V MANE Fils, Amélioration Génétique et Adaptation des Plantes méditerranéennes et Tropicales Corse - Antenne Corse (AGAP-Corse), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Département Systèmes Biologiques (Cirad-BIOS), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Amélioration génétique et adaptation des plantes méditerranéennes et tropicales (UMR AGAP), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
- Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences ,0106 biological sciences ,Phylogénie ,phylogeny ,01 natural sciences ,F30 - Génétique et amélioration des plantes ,chemistry.chemical_compound ,GC-O ,AEDA ,pummelo ,Composé volatil ,Flavor ,biology ,phytogénétique ,Composé aromatique ,Horticulture ,General Agricultural and Biological Sciences ,Génotype ,SNP ,Citrus ichangensis ,3-methyl-3-sulfanylbutyl acetate ,food ,Ichang papeda ,Nootkatone ,Polymorphisme à nucléotide unique ,Q04 - Composition des produits alimentaires ,Indel ,Genotyping ,010401 analytical chemistry ,General Chemistry ,Interspecific competition ,Citrus junos ,biology.organism_classification ,SSR ,food.food ,0104 chemical sciences ,Propriété organoleptique ,chemistry ,Odor ,Composé de la flaveur ,Yuzu ,010606 plant biology & botany - Abstract
International audience; 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 x 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
- 2021
- Full Text
- View/download PDF