%0 Journal Article %T The Effect of Mandarins (Citrus spp.) Scions on Peel Components and Juice Quality %J Journal of Medicinal plants and By-product %I Iranian Medicinal Plants Society %Z 2322-1399 %A Babazadeh-Darjazi, Behzad %A Golein, Behrouz %D 2012 %\ 09/01/2012 %V 1 %N 2 %P 157-165 %! The Effect of Mandarins (Citrus spp.) Scions on Peel Components and Juice Quality %K flavor components %K juice quality %K peel oil %K Mandarin scions %K Citrus spp %R 10.22092/jmpb.2012.108480 %X The effects of mandarin scions on peel components and juice quality parameters were investigated in this study. Peel flavor components were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from mandarin scions. Twenty-seven, Twenty-seven, thirty-five and forty peel components in Unshiu, Clementine, Minneola tangelo and Lee varieties respectively including: aldehydes, alcohols, esters, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, γ-terpinene, (E) β-ocimene, β-myrcene, α-pinene. Among the four scions examined, Lee showed the highest content of aldehydes and Clementine showed the highest content of TSS/TA. Since the aldehyde and TSS/TA content of citrus are considered as two of the more important indicators of high quality, variety apparently has a profound influence on citrus quality. %U https://jmpb.areeo.ac.ir/article_108480_7310d8236f7bde72956a6f4afdaebcaa.pdf