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Jia X, Ren J, Fan G, Reineccius GA, Li X, Zhang N, An Q, Wang Q, Pan S. Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Crit Rev Food Sci Nutr 2022; 64:3018-3043. [PMID: 36218250 DOI: 10.1080/10408398.2022.2129581] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.e., thermal, storage, light, oxygen, package, fruit maturity, diseases, centrifugal pretreatment, and debittering process), formation pathways (i.e., terpene acid-catalyzed hydration, caramelization reaction, Maillard reaction, Strecker degradation, and other oxidative degradation) of the off-flavor compounds, effective inhibitor pathway to off-flavor (i.e., electrical treatments, high pressure processing, microwave processing, ultrasound processing, and chemical treatment), as well as odor assessment techniques based on molecular sensory science. The possible precursors (terpenes, sulfur-containing amino acids, carbohydrates, carotenoids, vitamins, and phenolic acids) of citrus juice off-flavor are listed and are also proposed. This review intends to unravel the regularities of aroma variations and even off-flavor formation of citrus juice during processing and storage. Future aroma analysis techniques will evolve toward a colorimetric sensor array for odor visualization to obtain a "marker" of off-flavor in citrus juice.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gary A Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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Goldenberg L, Yaniv Y, Kaplunov T, Doron-Faigenboim A, Carmi N, Porat R. Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking. J Food Sci 2015; 80:S418-25. [DOI: 10.1111/1750-3841.12742] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Accepted: 11/08/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Livnat Goldenberg
- Dept. of Postharvest Science of Fresh Produce; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel
- Faculty of Agricultural; Food and Environmental Quality Sciences; The Hebrew Univ. of Jerusalem; Rehovot 76100 Israel
| | - Yossi Yaniv
- Dept. of Fruit Tree Crops; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel
| | - Tatiana Kaplunov
- Dept. of Postharvest Science of Fresh Produce; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel
| | - Adi Doron-Faigenboim
- Dept. of Fruit Tree Crops; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel
| | - Nir Carmi
- Dept. of Fruit Tree Crops; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel
| | - Ron Porat
- Dept. of Postharvest Science of Fresh Produce; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel
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Tietel Z, Feldmesser E, Lewinsohn E, Fallik E, Porat R. Changes in the transcriptome of 'Mor' mandarin flesh during storage: emphasis on molecular regulation of fruit flavor deterioration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3819-27. [PMID: 21401120 DOI: 10.1021/jf104614s] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Mandarin sensory acceptability deteriorates rapidly after harvest. To gain a better understanding of the molecular processes that occur in 'Mor' mandarin flesh and contribute to flavor deterioration during storage, we performed genome-wide transcriptional profiling analysis using the Affymetrix Citrus GeneChip. Out of 30,171 probe sets representing citrus transcripts on the microarray, expression of 1,139 probe sets was significantly (q ≤ 0.01) altered by factors of at least 4 after 6 weeks of cold storage at 5 °C, of which 745 (65%) were downregulated and 394 (35%) upregulated. Overall, storage led to expression arrest of general cellular and metabolic activity, but enhanced lipid and amino acid catabolism, most probably to form substrates for the tricarboxylic acid (TCA) cycle and energy production. In addition, storage enhanced gene expression of pyruvate decarboxylase (PDC), a key enzyme in anaerobic respiration and the ethanol fermentation pathway. Taken together, we propose that induction of amino acids and fatty acids degradation leads to accumulation of volatiles involved in formation of "fruity" (overripe) and "musty" aromas, respectively, whereas induction of ethanol fermentation metabolism leads to formation of "alcohol" flavor, all of which generate off-flavors after harvest.
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Affiliation(s)
- Zipora Tietel
- Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel
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