การเปรียบเทียบสารระเหยง่ายในน้ำมะนาวคั้นสด 4 พันธุ์ โดยใช้เทคนิคเฮดสเปซ-แก๊สโครมาโทกราฟี-แมสสเปกโทรเมทรีและเคโมเมทริก / นัทธมน สุวรรณพรหม = Comparison of volatile compounds in fresh-squeezed juice from 4 lime cultivars using headspace-gas chromatography-mass spectrometry and chemometric techniques / Natthamon Suwannaprom
Limes are commonly used in foods and beverages because of its unique taste and aroma. Lime cultivars consumed in Thailand are “Pan”, an easily grown and scented cultivar, and “Tahiti”, a seedless and resistant to disease cultivar. This research aimed to analyze and compare the volatiles and sensory attributes of fresh-squeezed lime juices from 4 cultivars including “Pan Rumpai”, “Pan Puang”, “Pan Pijit” and “Tahiti” using headspace/gas chromatography-mass spectrometry (HS/GC-MS) and chemometric techniques. From the results, a total of 29 volatile compounds have been identified by GC-MS, and their relative amounts have been calculated by adding internal standard to the samples. “Pan Rumpai” juice has the highest amount of volatile compounds (91.68 ppm), followed by “Pan Puang” (87.34 ppm), Tahiti (66.90 ppm) and “Pan Pijit” (12.16 ppm) juices. The highest quantity of volatile compound in all cultivars is D-limonene. According to Principal component analysis (PCA) and Hierarchical cluster analysis (HCA) of volatile compounds in lime juice, “Pan Rumpai” is more similar to “Pan Puang” than “Tahiti” and “Pan Pijit”. Moreover, β-myrcene is mostly found in “Pan Rumpai”, caryophyllene is mostly found in “Tahiti” and “β-Ocimene” and “α-Farnessene” are mostly found in “Pan Pijit”. Then, those volatile compounds could be potential biomarkers of each lime cultivar, respectively. From the determination of odor activity value (OAV), the volatiles contributing to a unique characteristics of each lime cultivar are decanal and terpinen-4-ol for “Pan Rampai” and “Pan Puang”, caryophyllene for “Tahiti”, and β-Ocimene for “Pan Pijit”. From Descriptive analysis, the aroma characteristics of “Pan Rampai”, “Pan Puang”, “Tahiti” are citrus, lemon, green, juicy, peely, and floral. The sensory profile of “Pan Rampai”, “Pan Puang” is similar and shows highest aroma intensity among lime cultivars, followed by “Tahiti”. “Pan Pijit” had more oxidized, lime and ripe aroma attributes. From the consumer acceptance test using 9-point hedonic scale, lime juice from “Puang” cultivar was highly accepted from customer in aroma, taste, and overall preference (p≤0.05), followed by “Pan Rampai”, “Tahiti”, and “Pan Pijit”, respectively
