Bioconversion of Mandarin Orange Peels by Aspergillus oryzae and Penicillium sp.

The present study deals with the identification and determination of flavor compounds present in the essential oils of mandarin (Citrus reticulata) peel and fungal bioconverted mandarin peel. The essential oils of citrus fruits contain volatile chemical compounds enriched with various medicinal properties. The peel oils were extracted through solvent distillation method and analyzed by gas chromatography–mass spectrometry. The predominant aroma compounds were o-xylene, alpha pinene, beta pinene, sabinene, limonene, limonene oxide, and decanal in fresh mandarin peel oil. After bioconversion due to fungal infection, the infected peel oils contained various newly produced volatile components such as perillen, citral, carveol, terpineol, verbenone, and carvone.