국내육성 신품종 감귤 ‘미니향’ 과실의 플라보노이드, 유리아미노산, 방향성 성분특성 분석

Characterization of Flavonoid, Free Amino Acid, Volatiles Components of ‘Minihyang’ Fruit, a New Cultivar Citrus reticulata

The ‘Minihyang’ mandarin is a new hybrid of ‘Kinokuni’ × ‘Ponkan’ bred at the Citrus Research Institute, National Horticulturaland Herbal Science, Korea. It has a small fruit size (30-40 g) and a high sugar content (12-14°Brix). Herein, a chemical characterizationof ‘Minihyang’ was conducted. Free sugar, which determines sweetness, is a key component of food taste. Analysis of free sugar showed thatthe most abundant component was sucrose (8.81±0.45 g/100 g), followed by glucose (1.23±0.11 g/100 g), and fructose (1.23±0.08 g/100 g). Among the 20 free amino acids analyzed, arginine and asparagine accounted for 71% of the total amino acid content, displaying both aminoacids at the highest content of 77.14 mg/100 g. The major flavonoids in citrus fruits differ between varieties, showing the differences amongcultivars. The flavonoid contents of ‘Minihyang’ were higher in the peel than in the flesh, and hesperidin was identified as the major flavonoid,with 1,133.7 and 689.8 mg/100 g extracted from the peel and flesh, respectively. Furthermore, nobiletin and tangeretin, which are only presentin citrus species, were identified in the peel. Volatile component analysis revealed that limonene content, a characteristic component of citrusfruits, was highest in the flesh of ‘Minihyang,’ accounting for approximately 75-80% of all volatile compounds. Notably, the order was freshlimonene>terpinene>terpinolene. Overall, this study revealed many functional compounds in the ‘Minihyang’ mandarin hybrid.