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Table 2 Content of major volatile classes in Temple and Murcott mandarin hybrid fruit

From: Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit

Chemical class Murcott Temple P value
Aliphatic alcohols 0.045 ± 0.021 0.094 ± 0.043 0.356
Branched alcohols n. d. 0.002 ± 0.001  
Aliphatic aldehydes 0.910 ± 0.257 0.755 ± 0.138 0.442
Branched aldehydes 0.005 ± 0.002 n. d.  
Aliphatic esters 0.044 ± 0.017 1.561 ± 0.246 0.000
Branched esters n. d. 0.006 ± 0.001  
Aliphatic ketones 0.014 ± 0.001 0.019 ± 0.002 0.001
d-Limonene 9.266 ± 1.203 14.03 ± 2.317 0.110
Monoterpenes except d-Limonene 0.937 ± 0.141 1.323 ± 0.217 0.191
Valencene n. d. 2.053 ± 0.367  
Sesquiterpenes except Valencene 0.017 ± 0.004 0.677 ± 0.004 0.000
Terpene alcohols 0.123 ± 0.013 0.720 ± 0.144 0.007
Terpene aldehydes 0.013 ± 0.003 0.026 ± 0.005 0.035
Terpene esters 0.011 ± 0.011 0.061 ± 0.010 0.004
Terpene ketones 0.057 ± 0.011 0.061 ± 0.010 0.764
Ethers n. d. 0.348 ± 0.073  
Furans 0.022 ± 0.004 n. d.  
Other hydrocarbon n. d. 0.149 ± 0.031  
Other 0.005 ± 0.001 0.007 ± 0.001 0.390
Total 11.47 ± 1.51 21.90 ± 3.000 0.030
  1. Total ion current of target compound was divided by that of internal standard, 3-hexanone.