Variety traits

Mandarin Taste and Aroma

Citrus reticulata Blanco

The quality of mandarin fruit is determined by the sugar-acid ratio, calculated as the ratio of soluble solids to citric acid, and the composition of volatile terpenoids in essential oils.

In the reference 16 varieties crop Mandarin orange, where this is mentioned in the description.

To objectively evaluate the taste of mandarin, the sugar-acid ratio is used, which is calculated as the ratio of total soluble solids in degrees Brix to the concentration of titratable acids. A ratio between 12 and 30 is considered optimal for a balanced taste, with harmonious values often recorded in the range of 9.8 to 10.3 when sugar content is above 9%. During the ripening process, sugar levels increase while citric acid content decreases, necessitating precise determination of harvest timing, as mandarins do not ripen after being picked from the tree.

The fruit aroma is determined by a complex of volatile organic compounds, where the main component of the peel essential oil is limonene, complemented by thymol, methyl anthranilate, myrcene, and geraniol. In addition to biochemical composition, the formation of the flavor and aroma profile of mandarin is significantly influenced by agrotechnical factors, including temperature, light intensity, and the humidity of the growing region. Improper storage conditions lead to a rapid loss of the characteristic citrus aroma and degradation of flavor quality.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Mandarin orange mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.