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Yuan Y, Duan Y, Zhang Q, Hou J, Xu C, Zhao J, Jin R, Yu Y, Mao X, Wang Y. Untargeted metabolomics analysis of Gannan navel orange at different storage periods under room temperature using HS-SPME-GC-MS and UPLC-Q-TOF/MS. Food Chem 2024; 440:138186. [PMID: 38104456 DOI: 10.1016/j.foodchem.2023.138186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 12/19/2023]
Abstract
Navel orange remains metabolized continuously during postharvest storage, but few studies have monitored the changes of these metabolites. Therefore, HS-SPME-GC-MS and UPLC-Q-TOF/MS were used to comprehensively investigate the dynamic changes of the components of Gannan navel orange during storage at room temperature. A total of 62 volatile components and 68 non-volatile components were identified. Principal Component Analysis and Partial Least Squares Discriminant Analysis showed that navel orange under different storage periods were clearly distinguished. Combined with VIP > 1 and p < 0.05, 19 volatile and 27 non-volatile differential metabolites were obtained. KEGG enrichment analysis revealed that flavonoid biosynthesis (map00941) was the primary metabolic pathway. The middle storage period had a higher antioxidant enzyme activity, but the malondialdehyde content was the opposite. These results reveal the changes of postharvest components of Gannan navel orange, providing a theoretical basis for the storage and product development of navel orange.
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Affiliation(s)
- Yi Yuan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China.
| | - Yiyuan Duan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China.
| | - Qingqing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Jinxue Hou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Chunhui Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Jiexue Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Rusheng Jin
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Yingli Yu
- College of Food Science, Nanchang University, Nanchang 330047, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China.
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2
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Gu Y, Lv J, Gouda M, Zhu Y, He Y, Chen J. Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments. J Food Compost Anal 2024; 125:105706. [DOI: 10.1016/j.jfca.2023.105706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
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3
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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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4
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Liu S, Grierson D, Xi W. Biosynthesis, distribution, nutritional and organoleptic properties of bitter compounds in fruit and vegetables. Crit Rev Food Sci Nutr 2022; 64:1934-1953. [PMID: 36099178 DOI: 10.1080/10408398.2022.2119930] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Compounds that confer a bitter taste on fruits and vegetables (FAVs) play crucial roles in both plant defense and health promotion. This review details the current knowledge of the distribution, properties (toxicity, pharmacological effects and receptors) and environmental plant responses relating to the biosynthesis, catabolism and transcriptional regulation of 53 bitter plant metabolites in diverse species of FAVs. Some bitter compounds, such as flavonoids, are common in all plant species and make a minor contribution to bitter flavor, but many are synthesized only in specific taxa. They make major contributions to the bitter taste of the corresponding species and some also have significant pharmacological effects. Levels of bitter metabolites are genetically determined, but various environmental cues can affect their final concentration during preharvest development and postharvest storage processes. Molecular approaches are helping to unravel the mechanisms of biosynthesis and regulation of bitter compounds in diverse crop species. This review not only discusses the theoretical basis for utilizing breeding programs and other agricultural technologies to produce FAVs with improved safety, favorable taste and healthier profiles, but also suggests new directions for the utilization of bitter compounds in FAVs for the development of natural pesticides and health-promoting medicines.
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Affiliation(s)
- Shengyu Liu
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Donald Grierson
- Plant & Crop Sciences Division, School of Biosciences, University of Nottingham, Loughborough, UK
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
- Ministry of Education, Key Laboratory of Horticulture Science for Southern Mountainous Regions, Chongqing, China
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5
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Das S, Sahu PP. A novel electrochemical interdigitated electrodes sensor for limonin quantification and reduction in citrus limetta juice. Food Chem 2022; 381:132248. [PMID: 35123220 DOI: 10.1016/j.foodchem.2022.132248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 01/04/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
Limonin, a highly oxygenated triterpene biomolecule of citrus fruits is responsible for delayed bitterness of its juice lowering consumer's acceptability. Hence, limonin detection is essential for appropriate debittering intrusions. A novel interdigitated capacitive sensor using magnesium silicate-poly vinyl alcohol (MgSiO3.xH2O-PVA) composite has been introduced for quantification of limonin and debittering through selective adsorption of limonin from the citrus limetta juice. The sensor showed high sensitivity of 2.392 µF/ppm and fast response time of ∼6s. The sensor enables both quantification as well as measure debittering of citrus juice showing a reduction in limonin content from 5.77 ppm to 4.29 ppm with an exposure time of 60s to the sensing material making it distinctive in comparison to other methods. The sensor's results were validated with HPLC analysis. The device is simple, low-cost and reusable which promises easy, on-site and rapid quantification and reduction of limonin content in citrus juices without having toxicity.
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Affiliation(s)
- Satyajit Das
- Department of Electronics and Communication Engineering, Tezpur University, Tezpur, Assam 784028, India.
| | - Partha Pratim Sahu
- Department of Electronics and Communication Engineering, Tezpur University, Tezpur, Assam 784028, India
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Hanagasaki T. Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-310-316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Nakamoto Seedless, a variety of shikuwasa (Citrus depressa L.) in Okinawa, can be used to produce vinegar extracts because it has no seeds causing bitter taste. However, Nakamono Seedless is hardly cultivated commercially in Okinawa. This research was aimed to develop vinegar extract from Ogimi Kugani, another major variety of shikuwasa, and compare its characteristics with those of extracts from Nakamoto Seedless.
Study objects and methods. The study featured vinegar extracts from the whole shikuwasa of Nakamoto Seedless (20% fruit) and Ogimi Kunagi (5, 10, and 20% of fruit) varieties. The fruit was harvested in June, July, and August. We tested the samples for limonin and polymethoxyflavones content and sensory attributes, especially bitterness.
Results and discussion. Vinegar extracts with 20% of Ogimi Kugani harvested in June and July tasted bitter compared to those from Nakamoto Seedless harvested in August, but extracts from Ogimi Kugani harvested in August were not bitter. In addition, 5 and 10% vinegar extracts from Ogimi Kugani harvested in June had lower bitterness. The vinegar extracts from both shikuwasa varieties contained polymethoxyflavones ‒ bioactive compounds ‒ and similar flavor.
Conclusion. The whole shiluwasa fruit can be used to produce vinegar drinks, Ponzu soy sauce, salad dressings, etc.
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7
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Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples. Nutrients 2021; 13:nu13082721. [PMID: 34444881 PMCID: PMC8401806 DOI: 10.3390/nu13082721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.
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8
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Huang S, Dong T, Xiong B, Qiu X, Sun G, Liao L, Fan N, Wang X, Deng H, He S, Hu Y, Wang Z. Variation in the content and composition of limonoids in fruits of four pomelo varieties during fruit development: The natural debittering process in pomelo fruits. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Gordon RM, Washington TL, Sims CA, Goodrich-Schneider R, Baker SM, Yagiz Y, Gu L. Performance of macroporous resins for debittering HLB-affected grapefruit juice and its impacts on furanocoumarin and consumer sensory acceptability. Food Chem 2021; 352:129367. [PMID: 33684718 DOI: 10.1016/j.foodchem.2021.129367] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 02/10/2021] [Accepted: 02/11/2021] [Indexed: 11/29/2022]
Abstract
About 90% of grapefruit in Florida are affected by Huanglongbing (HLB). HLB negatively affects the organoleptic properties of grapefruit juice because affected trees overproduce bitter secondary-metabolites, mostly naringin. The objective of this research was to remove naringin from HLB-affected grapefruit juice using microporous-adsorbents and to investigate how debittering affected narirutin, limonoids, bergamottin, and consumer acceptability. The adsorption kinetics of naringin on seven adsorbent resins obeyed pseudo-second order. PAD550 and PAD600 showed better static adsorption/desorption. Adsorption-isotherms on these resins were better fitted on Temkin-Pyzhev-model. On a fixed-bed-column packed with PAD550 resin, a slower loading rate increased its breakthrough volume before naringin in effluent reached its taste-threshold. In addition to naringin being reduced to below its taste-threshold, debittering significantly decreased the content of limonin, nomilin, and bergamottin. A consumer taste panel rated debittered and half-debittered juices higher for overall acceptability than the untreated. The half-debittered juice was ranked the most preferred while untreated was the least preferred.
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Affiliation(s)
- Rachel M Gordon
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Taylor L Washington
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Charles A Sims
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Renee Goodrich-Schneider
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Sara Marshall Baker
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Yavuz Yagiz
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Liwei Gu
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States.
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10
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Zhang L, Liu Q, Pan Y, Qi X, Li Y, Chen C, Sun J. Cytochrome P450 3A4-Mediated Bioactivation and Its Role in Nomilin-Induced Hepatotoxicity. Chem Res Toxicol 2020; 33:2208-2217. [PMID: 32633501 DOI: 10.1021/acs.chemrestox.0c00228] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lei Zhang
- Department of Pharmacy, Henan Provincial People’s Hospital, Zhengzhou University People’s Hospital, Zhengzhou 450003, Henan Province, China
| | - Qingwang Liu
- Institute of Heath and Medical Technology, Hefei Institute of Physical Science, Chinese Academy of Sciences, Hefei 230031, Anhui Province, China
| | - Yajuan Pan
- Heart Center of Henan Provincial People’s Hospital, Central China Fuwai Hospital of Zhengzhou University, Zhengzhou 450003, Henan Province, China
| | - Xianfang Qi
- Department of Pharmacy, Henan Provincial People’s Hospital, Zhengzhou University People’s Hospital, Zhengzhou 450003, Henan Province, China
| | - Yuanlong Li
- Department of Pharmacy, Henan Provincial People’s Hospital, Zhengzhou University People’s Hospital, Zhengzhou 450003, Henan Province, China
| | - Ci Chen
- Department of Pharmacy, Henan Provincial People’s Hospital, Zhengzhou University People’s Hospital, Zhengzhou 450003, Henan Province, China
| | - Jun Sun
- Department of Pharmacy, Henan Provincial People’s Hospital, Zhengzhou University People’s Hospital, Zhengzhou 450003, Henan Province, China
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11
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Farag MA, Abib B, Ayad L, Khattab AR. Sweet and bitter oranges: An updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices. Food Chem 2020; 331:127306. [PMID: 32593794 DOI: 10.1016/j.foodchem.2020.127306] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/14/2020] [Accepted: 06/08/2020] [Indexed: 02/06/2023]
Abstract
Sweet and bitter oranges are two of the most commercially-important fruit with a total world production of 75.4 Mt, well-recognized for their unique sensory characters in addition to multiple nutritive and therapeutic attributes due to their highly-valued bioactive ingredients. Hence, their differential qualitative/quantitative phytochemical make-ups are presented for better utilization as therapeutic agents. Sweet orange exhibits therapeutic applications as being effective anti-diabetic, anti-obesity, and hypocholesterolemic agents. Whereas, for anti-osteoporotic products and intestinal dysbiosis treatment, bitter orange is more preferred. Moreover, the review recapitulates on different valorization practices of citrus bio-wastes and utilization of their bioactives as therapeutic agents and in functional food industry. Sweet orange waste functions as a fat replacer and preservative to increase food shelf life with better organoleptic attributes than bitter orange. The detailed action mechanism and safety of Citrus bioactives, as well as processing technologies to further improve its effects are posed as future research perspectives.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., P.B. 11562 Cairo, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
| | - Bishoy Abib
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Laila Ayad
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Amira R Khattab
- Pharmacognosy Department, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria 1029, Egypt
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12
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Huang L, Grosser J, Gmitter FG, Sims CA, Wang Y. Effects of Scion/Rootstock Combination on Flavor Quality of Orange Juice from Huanglongbing (HLB)-Affected Trees: A Two-Year Study of the Targeted Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3286-3296. [PMID: 32052973 DOI: 10.1021/acs.jafc.9b07934] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The bacterial disease Huanglongbing (HLB) has been causing large economic losses in the citrus industry worldwide. Aimed at unraveling the mechanisms of scion/rootstock combination on improving HLB-affected orange juice quality, a specific scion/rootstock combination field trial was designed using three sibling rootstocks and two late-maturing sweet orange scion cultivars. Scion/rootstock combination significantly improved the overall consumer liking of orange juice from the HLB-affected trees. Rootstocks showed significant effects on the consumer liking and overall flavor, while scions had significant effects on the freshness and overall orange flavor intensity of the juice. A PLS-DA model combined with KEGG pathway enrichment analysis and some biomarker metabolites further indicated that scions mainly affected metabolism of alanine, aspartate, and glutamate in orange fruits. Meanwhile, rootstocks had an impact on the biosynthetic pathways of secondary metabolites. Sugars and organic acids were not closely correlated with the overall liking and sensory perception of orange juice. Rather, flavonoids, terpenoids, and volatile aromas played important roles in improving consumer overall liking. These results indicated that an optimum tolerant scion/rootstock combination can make a positive contribution toward improved fruit or juice quality from HLB-affected citrus trees.
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Affiliation(s)
- Linhua Huang
- Citrus Research Institute, Southwest University, Xiema, Beibei, Chongqing 400712, China
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States
| | - Jude Grosser
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States
| | - Frederick G Gmitter
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States
| | - Charles A Sims
- Food Science and Human Nutrition, University of Florida, 572 Newell Drive, Gainesville, Florida 32611, United States
| | - Yu Wang
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States
- Food Science and Human Nutrition, University of Florida, 572 Newell Drive, Gainesville, Florida 32611, United States
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13
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Raithore S, Kiefl J, Manthey JA, Plotto A, Bai J, Zhao W, Baldwin E. Mitigation of Off-Flavor in Huanglongbing-Affected Orange Juice Using Natural Citrus Non-Volatile Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1038-1050. [PMID: 31814396 DOI: 10.1021/acs.jafc.9b07756] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Huanglongbing (HLB) disease has reduced orange yield and flavor quality in Florida. Orange juice (OJ) and peel molasses (PM) compounds are "from the named fruit" (FTNF) and were tested for their effects on HLB-affected OJ taste. These and other "target" compounds, reportedly found in citrus, were spiked into off-flavored, HLB-affected reference juices. The spiked juice was evaluated by a sensory panel in comparison with unspiked juice for "sweetness", "sourness", "bitterness", "astringency", and "aftertaste". Of the target compounds, feruloyl putrescine, taxifolin, and neodiosmin most effectively reduced "bitterness", feruloyl putrescine reduced "astringency" and "aftertaste", while feruloyl putrescine and neodiosmin enhanced perceived "sweetness", perhaps due to reduced bitterness. OJ and PM fractions containing reported bitter limonoids, hydroxycinnamates, hesperidin, and/or polymethoxylated flavones enhanced "sourness', "bitterness", "astringency", and "aftertaste", and/or suppressed perceived "sweetness" (perhaps due to enhanced bitterness). Other fractions, containing feruloyl putrescine and/or vicenin-2 enhanced "sweetness" and reduced "bitterness", "sourness", "astringency", and/or "aftertaste". These potentially FTNF compounds may be useful for management of HLB-affected OJ juice flavor.
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Affiliation(s)
- Smita Raithore
- Symrise Inc. , Teterboro , New Jersey 07608 , United States
| | | | - John A Manthey
- USDA-ARS U.S. Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Anne Plotto
- USDA-ARS U.S. Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Jinhe Bai
- USDA-ARS U.S. Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Wei Zhao
- USDA-ARS U.S. Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Elizabeth Baldwin
- USDA-ARS U.S. Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
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14
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Dala-Paula BM, Plotto A, Bai J, Manthey JA, Baldwin EA, Ferrarezi RS, Gloria MBA. Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review. FRONTIERS IN PLANT SCIENCE 2019; 9:1976. [PMID: 30723488 PMCID: PMC6350258 DOI: 10.3389/fpls.2018.01976] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 12/19/2018] [Indexed: 05/15/2023]
Abstract
Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberibacter spp. affects tree health as well as fruit development, ripening and quality of citrus fruits and juice. Fruit from infected orange trees can be either symptomatic or asymptomatic. Symptomatic oranges are small, asymmetrical and greener than healthy fruit. Furthermore, symptomatic oranges show higher titratable acidity and lower soluble solids, solids/acids ratio, total sugars, and malic acid levels. Among flavor volatiles, ethyl butanoate, valencene, decanal and other ethyl esters are lower, but many monoterpenes are higher in symptomatic fruit compared to healthy and asymptomatic fruit. The disease also causes an increase in secondary metabolites in the orange peel and pulp, including hydroxycinnamic acids, limonin, nomilin, narirutin, and hesperidin. Resulting from these chemical changes, juice made from symptomatic fruit is described as distinctly bitter, sour, salty/umami, metallic, musty, and lacking in sweetness and fruity/orange flavor. Those effects are reported in both Valencia and Hamlin oranges, two cultivars that are commercially processed for juice in Florida. The changes in the juice are reflective of a decrease in quality of the fresh fruit, although not all fresh fruit varieties have been tested. Earlier research showed that HLB-induced off-flavor was not detectable in juice made with up to 25% symptomatic fruit in healthy juice, by chemical or sensory analysis. However, a blend with a higher proportion of symptomatic juice would present a detectable and recognizable off flavor. In some production regions, such as Florida in the United States, it is increasingly difficult to find fruit not showing HLB symptoms. This review analyzes and discusses the effects of HLB on orange juice quality in order to help the citrus industry manage the quality of orange juice, and guide future research needs.
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Affiliation(s)
- Bruno M. Dala-Paula
- Food Biochemistry Laboratory, Department of Food, College of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Anne Plotto
- United States Department of Agriculture, Agricultural Research Service, Horticultural Laboratory, Fort Pierce, FL, United States
| | - Jinhe Bai
- United States Department of Agriculture, Agricultural Research Service, Horticultural Laboratory, Fort Pierce, FL, United States
| | - John A. Manthey
- United States Department of Agriculture, Agricultural Research Service, Horticultural Laboratory, Fort Pierce, FL, United States
| | - Elizabeth A. Baldwin
- United States Department of Agriculture, Agricultural Research Service, Horticultural Laboratory, Fort Pierce, FL, United States
| | - Rhuanito S. Ferrarezi
- Indian River Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Fort Pierce, FL, United States
| | - Maria Beatriz A. Gloria
- Food Biochemistry Laboratory, Department of Food, College of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
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15
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Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.083] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Baldwin E, Plotto A, Bai J, Manthey J, Zhao W, Raithore S, Irey M. Effect of Abscission Zone Formation on Orange ( Citrus sinensis) Fruit/Juice Quality for Trees Affected by Huanglongbing (HLB). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2877-2890. [PMID: 29414241 DOI: 10.1021/acs.jafc.7b05635] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Orange trees affected by huanglongbing (HLB) exhibit excessive fruit drop, and fruit loosely attached to the tree may have inferior flavor. Fruit were collected from healthy and HLB-infected ( Candidatus liberibacter asiaticus) 'Hamlin' and 'Valencia' trees. Prior to harvest, the trees were shaken, fruit that dropped collected, tree-retained fruit harvested, and all fruit juiced. For chemical analyses, sugars and acids were generally lowest in HLB dropped (HLB-D) fruit juice compared to nonshaken healthy (H), healthy retained (H-R), and healthy dropped fruit (H-D) in early season (December) but not for the late season (January) 'Hamlin' or 'Valencia' except for sugar/acid ratio. The bitter limonoids, many flavonoids, and terpenoid volatiles were generally higher in HLB juice, especially HLB-D juice, compared to the other samples. The lower sugars, higher bitter limonoids, flavonoids, and terpenoid volatiles in HLB-D fruit, loosely attached to the tree, contributed to off-flavor, as was confirmed by sensory analyses.
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Affiliation(s)
- Elizabeth Baldwin
- USDA-ARS Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Anne Plotto
- USDA-ARS Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Jinhe Bai
- USDA-ARS Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - John Manthey
- USDA-ARS Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Wei Zhao
- USDA-ARS Horticultural Research Laboratory , Fort Pierce , Florida 34945 , United States
| | - Smita Raithore
- Symrise AG , Teterboro , New Jersey 07608 , United States
| | - Mike Irey
- Southern Gardens Citrus Nursery LLC , Clewiston , Florida 33440 , United States
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17
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Glabasnia A, Dunkel A, Frank O, Hofmann T. Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2354-2369. [PMID: 29430918 DOI: 10.1021/acs.jafc.7b06142] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.
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Affiliation(s)
- Anneke Glabasnia
- Institut für Lebensmittelchemie , Universität Münster , Corrensstraße 45 , D-48149 Münster , Germany
| | - Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
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18
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Kiefl J, Kohlenberg B, Hartmann A, Obst K, Paetz S, Krammer G, Trautzsch S. Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2370-2377. [PMID: 28285516 DOI: 10.1021/acs.jafc.7b00892] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Orange fruits from huanglongbing (HLB)-infected trees do not fully mature and show a severe off-flavor described as bitter-harsh, metallic, and less juicy and fruity. The investigation of juice from HLB-infected (HLBOJ) and healthy control oranges (COJ) by gas chromatography-mass spectrometry showed higher concentrations of fruity esters, such as ethyl butyrate and ethyl 2-methylbutyrate, and soapy-waxy alkanals, such as octanal and decanal, in the COJ, whereas the HLBOJ showed higher concentrations of green aldehydes such as hexanal and degradation compounds of limonene and linalool such as α-terpineol. Application of aroma extract dilution analysis on terpeneless peel oil led to the identification of long-chained aldehydes such as ( E, E)-2,4-decadienal, ( Z)-8-tetradecenal, trans-4,5-epoxy-( E)-2-decenal, ( Z)-4-decenal, and octanal with the highest flavor dilution factors among 25 odor-active volatiles in the peel oil of healthy oranges. Taste-guided fractionation and identification of the HLBOJ secondary metabolites followed by sensory validation revealed that flavanoids such as hesperidin may modulate the flavor to evoke the unacceptable harsh/metallic taste impression. Quantitation of the bitter components showed good correlation between the limonoid and flavanoid concentrations with the off-flavor and quality of the oranges obtained throughout the season.
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Affiliation(s)
- Johannes Kiefl
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Birgit Kohlenberg
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Anja Hartmann
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Katja Obst
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Susanne Paetz
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Gerhard Krammer
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Stephan Trautzsch
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
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19
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Raithore S, Dea S, McCollum G, Manthey JA, Bai J, Leclair C, Hijaz F, Narciso JA, Baldwin EA, Plotto A. Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:422-9. [PMID: 25615579 DOI: 10.1002/jsfa.7105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Revised: 01/12/2015] [Accepted: 01/17/2015] [Indexed: 05/19/2023]
Abstract
BACKGROUND Mandarins and mandarin hybrids have excellent flavor and color attributes, making them good candidates for consumption as fresh fruit. When processed into juice, however, they are less palatable, as they develop delayed bitterness when stored for a period of time. In this study the kinetics of delayed bitterness in two citrus mandarin hybrid siblings, 'Ambersweet' and USDA 1-105-106, was explored by sensory and instrumental analyses. In addition to the bitter limonoids, other quality factors (i.e. sugars, acids, pH, soluble solids content (SSC), titratable acidity (TA) and the ratio SSC/TA) were also measured. RESULTS The two citrus hybrid siblings had different chemical profiles, which were perceived by taste panels. USDA 1-105-106 developed delayed bitterness when the juice was stored for more than 4 h, similar to juice from 'Navel' oranges, but 'Ambersweet' did not. Bitterness in 'Ambersweet' was more affected by harvest maturity, as juice from earlier harvest had lower SSC but higher TA and bitter limonoids. CONCLUSION Since juice of USDA 1-105-106 shows delayed bitterness when stored for more than 4 h, this cultivar is not suitable for juice processing. Our finding that siblings can differ in chemical and sensory properties emphasize the importance of post-processing storage studies before releasing cultivars for juice.
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Affiliation(s)
- Smita Raithore
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Sharon Dea
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Greg McCollum
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - John A Manthey
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Jinhe Bai
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Clotilde Leclair
- École Nationale Supérieure Agronomique de Toulouse, Toulouse, France
| | - Faraj Hijaz
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Jan A Narciso
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Elizabeth A Baldwin
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
| | - Anne Plotto
- US Horticultural Research Laboratory, Agricultural Research Service, USDA, Fort Pierce, FL, 34945, USA
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20
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Bai J, Baldwin EA, McCollum G, Plotto A, Manthey JA, Widmer WW, Luzio G, Cameron R. Changes in Volatile and Non-Volatile Flavor Chemicals of "Valencia" Orange Juice over the Harvest Seasons. Foods 2016; 5:E4. [PMID: 28231099 PMCID: PMC5224568 DOI: 10.3390/foods5010004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 12/12/2015] [Accepted: 12/23/2015] [Indexed: 11/25/2022] Open
Abstract
Florida "Valencia" oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.
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Affiliation(s)
- Jinhe Bai
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Elizabeth A Baldwin
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Greg McCollum
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Anne Plotto
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - John A Manthey
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Wilbur W Widmer
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Gary Luzio
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
| | - Randall Cameron
- USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA.
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21
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Raithore S, Bai J, Plotto A, Manthey J, Irey M, Baldwin E. Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease. SENSORS 2015; 15:30062-75. [PMID: 26633411 PMCID: PMC4721708 DOI: 10.3390/s151229787] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 11/17/2015] [Accepted: 11/20/2015] [Indexed: 11/16/2022]
Abstract
In an earlier study, an electronic tongue system (e-tongue) has been used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an e-tongue system to the main chemicals in orange juice that impact flavor and health benefits and are also impacted by HLB. Orange juice was spiked with sucrose (0.2–5.0 g/100 mL), citric acid (0.1%–3.0% g/100 mL) and potassium chloride (0.1–3.0 g/100 mL) as well as the secondary metabolites nomilin (1–30 µg/mL), limonin (1–30 µg/mL), limonin glucoside (30–200 µg/mL), hesperidin (30–400 µg/mL) and hesperetin (30–400 µg/mL). Performance of Alpha MOS sensor sets #1 (pharmaceutical) and #5 (food) were compared for the same samples, with sensor set #1 generally giving better separation than sensor set #5 for sucrose, sensor set #5 giving better separation for nomilin and limonin, both sets being efficient at separating citric acid, potassium chloride, hesperitin and limonin glucoside, and neither set discriminating hesperidin efficiently. Orange juice made from fruit over the harvest season and from fruit harvested from healthy or HLB-affected trees were separated by harvest maturity, disease state and disease severity.
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Affiliation(s)
- Smita Raithore
- USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USA.
| | - Jinhe Bai
- USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USA.
| | - Anne Plotto
- USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USA.
| | - John Manthey
- USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USA.
| | - Mike Irey
- US Sugar Corp., 111 Ponce de Leon Ave, Clewiston, FL 33400, USA.
| | - Elizabeth Baldwin
- USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USA.
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22
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Koga CC, Becraft AR, Lee Y, Lee SY. Taste Detection Thresholds of Resveratrol. J Food Sci 2015; 80:S2064-70. [DOI: 10.1111/1750-3841.12976] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Accepted: 06/15/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Clarissa C. Koga
- Univ. of Illinois at Urbana-Champaign; 1304 W. Pennsylvania Ave. Urbana IL 61801 U.S.A
| | - Alexandra R. Becraft
- Univ. of Illinois at Urbana-Champaign; 905 S. Goodwin Ave. Urbana IL 61801 U.S.A
| | - Youngsoo Lee
- Univ. of Illinois at Urbana-Champaign; 1304 W. Pennsylvania Ave. Urbana IL 61801 U.S.A
| | - Soo-Yeun Lee
- Univ. of Illinois at Urbana-Champaign; 905 S. Goodwin Ave. Urbana IL 61801 U.S.A
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23
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Raithore S, Dea S, Plotto A, Bai J, Manthey J, Narciso J, Irey M, Baldwin E. Effect of blending Huanglongbing (HLB) disease affected orange juice with juice from healthy orange on flavor quality. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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