The Effects of Rootstock on the Volatile Flavour Components of Page Mandarin [(C.Reticulata var dancy × C.Paradisi var dancan) × C.Clemantina] Juice and Peel

The effects of rootstock on the volatile flavour components of page mandarin juiceand peel were investigated in this study. juice flavour components were extracted by using polydimethyl silaxane membranes( pdms ) and eluted by pentane dichloromethane and then analyzedby gc-fid and gc-ms. peel flavour components were extracted by using cold-press and eluted byusing n-hexane and then analyzed by gc-fid and gc-ms. seventy-five juice components, sixtyeightgreen peel components and fourty- two red peel components including: aldehydes, alcohols,esters, ketons, monoterpens, sesquiterpens and acids were indentified and quantified. the majorflavour components were linalool, limonene, octanal, decanal, a-pinene, sabinene, myrcene,δ -elemen and germacren-d. it is of interest to point out that juice and peel oil from fruit grown oncitrumelo swingle and yuzu showed the highest content of aldehydes. since the aldehyde content ofcitrus oil is considered as one of the more important indicators of high quality, rootstock apparentlyhas a profound influence on page mandarin juice and peel oil quality.