Cultivation Ĭlementines differ from other citrus in having lower heat requirement, which means the tolerance to fruit maturity and sensitivity to unfavorable conditions during the flowering and fruit-setting period is higher. Clementines resemble other citrus varieties such as the satsuma and tangerines. There are three types of clementines: seedless clementines, clementines (maximum of 10 seeds), and Monreal (more than 10 seeds). Some sources have attributed an earlier origin for the hybrid, pointing to similar fruit native to the provinces of Guangxi and Guangdong in present-day China, but these are likely distinct mandarin hybrids, and genomic analysis of the clementine has shown it to have arisen from a cross between a sweet orange ( Citrus × sinensis) and the Mediterranean willowleaf mandarin ( Citrus × deliciosa), consistent with Algerian origin. The clementine is a spontaneous citrus hybrid that arose in the late 19th century in Misserghin, Algeria, in the garden of the orphanage of the French Missionary Brother Clément Rodier, for whom it would be formally named in 1902. Flavour and Fragrance Journal, 18(4), pp.Clementine Mural in Puisserguier France, celebrating Father Abram, founder of the Algerian Misserghin orphanage where the 1st citrus clementina was selected Clementine using gas chromatography–olfactometry. Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. No one aroma compound characterises a clementine.Ĭhisholm, M. These were many unsaturated aldehydes, trans‐4,5‐epoxy‐( E)‐2‐decenal, trans‐4,5‐epoxy‐( E)‐2‐dodecenal, 4‐hydroxy‐2,5‐dimethyl‐3(2 H)‐furanone (furaneol), 3‐hydroxy‐4,5‐dimethyl‐3(2 H)‐furanone (sotolon) and 1,8‐cineole. Using gas chromatography=mass spectrometry (GC-MS) coupled with GC-olfactometry, they discovered a number of new aromas. α‐ and β‐sinensal, trans‐4,5‐epoxy‐( E)‐2‐decanal, ( E, Z)‐2,6‐dodecadienal and linalool were found to dominate clementine oil aroma (Chisholm et al., 2003). Clementine oil also contains negligible amounts of methyl N-methyl anthranilate this compound and thymol have been reported as major odorants in mandarin oil which is a distinct difference.Īlmost 50 odorants were identified using GC–O, many of which were unsaturated aldehydes with high odour spectrum values (OSV). The amount of linalool varies considerably among the different mandarin varieties. These are all major aroma-impact compounds. The linalool content is only higher in tangerine oil. The clementine oil has been compared with Wenzhou honey oranges as well as other citrus oils.Ĭlementine oil has greater amounts of decanal and α-sinensal than related citrus oils. Most of the studies have been conducted on Italian, Uruguayan and Algerian fruit. The product is usually heat processed to minimise spoilage. An acidity regulator such as citric acid can be added. The fruit is usually canned as whole segments and packed in mandarin orange juice or a clarified grape juice made from concentrate. Del Monte are one of the largest canners of such fruit. Processing and CanningĬanned mandarins are closely regulated in terms of quality to avoid wrecking the market for this type of product. The growth in the export market for this particular fruit has increased but reached a plateau about 2015. In 2010, about 150,000 tonnes were exported from Spain to the USA. The fruit is a clean, bright orange and the Spanish fruit in particular has a stronger and deeper flavour than clementines grown in the USA. It has a sweet juicy pulp of similar consistency to a tangerine but with greater depth of flavour and no seeds which means it is easier to chew and digest. One of the related tangerines is the Huangyanbendizao tangerine. It is not the same fruit however as the Common Mandarin. It is a member of the mandarin family and is commonly listed as a mandarin when canned. It has the species name Citrus reticulata Blanco and is a cultivar. The fruit found its way to the USA in 1909. The fruit was found in a garden in Algeria in the early twentieth century. It is probably the result of an accidental cross between the Havana mandarin and a bitter or sour orange. The fruit is also known as the Algerian Tangerine. The clementine is one of several citrus species of the mandarin variety.
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