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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41563
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dc.creator‪Bruno Martins Dala-Paula‬pt_BR
dc.creatorSmita Raithorept_BR
dc.creatorJohn Anthony Mantheypt_BR
dc.creatorElizabeth Amory Baldwinpt_BR
dc.creatorJinhe Baipt_BR
dc.creatorWei Zhaopt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorAnne Plottopt_BR
dc.date.accessioned2022-05-11T21:20:48Z-
dc.date.available2022-05-11T21:20:48Z-
dc.date.issued2018-05-
dc.citation.volume91pt_BR
dc.citation.spage518pt_BR
dc.citation.epage525pt_BR
dc.identifier.doi10.1016/j.lwt.2018.01.083pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41563-
dc.description.resumoCitrus greening disease, also known as Huanglongbing (HLB), compromises the quality of citrus fruit and juice, causing increased bitterness, metallic taste, astringency and a burning mouthfeel. The chemical basis responsible for these changes remains largely unknown other than the roles of the bitter limonoids, limonin and nomilin, and of flavonoids that may cause astringency. A combination of chemical and sensory analyses was used to identify bitter components in HBL-affected orange juice (HLBOJ), and compared with juice from healthy fruit. DNA analysis of the juice revealed that HLBOJ was well infected with the bacteria, with Ct value of 27 compared with 33 for the healthy juice. There were differences (at least P < 0.05) in pH, titratable acidity (TA), soluble solids content (SSC), SSC/TA, total sugars, citric acid, secondary metabolites and sensory characteristics between healthy and HBLOJ, with, limonin and nomilin being 7.8 and 21.6 fold higher in HLBOJ than in healthy juice, respectively. Nonvolatile juice compounds were fractionated using fast centrifugal partition chromatography and semi preparative HPLC. Some fractions (7 out of 10) were described as bitter, but did not contain limonoids, polymethoxylated flavones or hesperidin, and, instead, were composed of hydroxycinnamates, suggesting these compounds might be involved with this sensory attribute.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectBitternesspt_BR
dc.subjectHydroxycinnamic acidspt_BR
dc.subjectAstringencypt_BR
dc.subjectLimonoidspt_BR
dc.subjectChemical fractionationpt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherSuco de laranjapt_BR
dc.titleActive taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening diseasept_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S002364381830121Xpt_BR
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