Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease

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dc.creator‪Bruno Martins Dala-Paula‬
dc.creatorSmita Raithore
dc.creatorJohn Anthony Manthey
dc.creatorElizabeth Amory Baldwin
dc.creatorJinhe Bai
dc.creatorWei Zhao
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorAnne Plotto
dc.date.accessioned2022-05-11T21:20:48Z
dc.date.accessioned2025-09-09T00:09:45Z
dc.date.available2022-05-11T21:20:48Z
dc.date.issued2018-05
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.1016/j.lwt.2018.01.083
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/41563
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Restrito
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectSuco de laranja
dc.subject.otherBitterness
dc.subject.otherHydroxycinnamic acids
dc.subject.otherAstringency
dc.subject.otherLimonoids
dc.subject.otherChemical fractionation
dc.titleActive taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease
dc.typeArtigo de periódico
local.citation.epage525
local.citation.spage518
local.citation.volume91
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S002364381830121X

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