A deeper look into the causes of off-flavor in orange juice affected by huanglongbing (HLB)
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Universidade Federal de Minas Gerais
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Resumo
Huanglongbing (HLB) compromises citrus fruit and juice flavor
resulting in reduced quality for citrus producers and the food industry.
Stress caused by HLB induces the production of secondary metabolites
associated with bitter and astringent tastes in orange juice. The objective
of this study was to identify which compounds, aside from limonin and
nomilin, are responsible for the bitterness and astringency in juice made
with oranges harvested from trees symptomatic for HLB. Alcohol
soluble compounds were extracted from healthy and symptomatic
orange juice and fractionated using chromatography into five fractions.
The experiment was performed with food grade equipment and the
organic solvents were eliminated before tasting. Three subjects tasted
each fraction and documented their observations. Harsh, bitter and
astringent tastes were identified in the first two fractions. Both of these
fractions included hydroxycinnamates, polymethoxylated flavones,
flavanone rutinosides, limonin and nomilin. These fractions were further
separated by HPLC into 13 and 11 sub-fractions, respectively. Each was
tasted and the majority of the compound groups contained in the subfractions were identified. In general, the sub-fractions of healthy orange
juice presented descriptors of a high quality juice, such as: flavors of
citrus, caramel, honey, fruity, floral etc. On the other hand, the subfractions of juice made from oranges harvested from trees symptomatic
for HLB presented descriptors such as: acrid, strong bitterness, smoky,
astringent aftertaste and lingering irritation in the back of the throat.
Abstract
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Ciência e Tecnologia de Alimentos, Laranja, Sabor, Huanglongbing
Palavras-chave
Flavor, Orange, Huanglongbing
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Endereço externo
http://http//escholarship.org.ca/item/2cr0f2kc