getpdf https://doi.org/10.17113/ftb.52.04.14.3717

 

Volatile and Flavonoid Composition of the Peel of Citrus medica L. var. Corsican Fruit for Quality Assessment of Its Liqueur

Nicolas Venturini1, Toussaint Barboni1, Franck Curk2, Jean Costa1 and Julien Paolini1*

1University of Corsica, CNRS-UMR 6134, Laboratory of Natural Product Chemistry, BP 52, FR-20250 Corte, France
2UR-INRA GEQA 110, Center INRA of Corsica, FR-20230 San Ghjulianu, France

Article history:
Received May 7, 2014
Accepted October 6, 2014

Key words:
Citrus medica L. var. Corsican, citrus peel, flavonoid compounds, essential oil, commercial citron liqueur

Summary:
The volatile and flavonoid compositions of the peel of Citrus medica L. var. Corsican fruits cultivated in Corsica were studied according to the maturity of the citron fruits measured using growing degree-days. Quantitative variation with the stage of development of the fruit was observed using gas chromatography, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry/mass spectrometry. Thirty volatile compounds were identified in the peel essential oil. Limonene and γ-terpinene were the major compounds. The volatile compositions of commercial citron liqueurs were also characterized by high amounts of monoterpene hydrocarbons with the same two major components. The main flavonoid components of citron fruits and derived liqueurs were rutin and neohesperidin. This chemical characterization can be used for quality assessment of food products from C. medica var. Corsican.

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