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

Table 2 Content of major volatile classes in Temple and Murcott 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

Total ion current of target compound was divided by that of internal standard, 3-hexanone.

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