Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease. (May 2018)

• Record Type: Journal Article
• Authors: Dala Paula, Bruno M.; Raithore, Smita; Manthey, John A.; Baldwin, Elizabeth A.; Bai, Jinhe; Zhao, Wei; Glória, M. Beatriz A.; Plotto, Anne
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 91(2018)
• Page Start: 518
• Page End: 525
• Publication Date: 2018-05
• Subjects: Bitterness -- Astringency -- Hydroxycinnamic acids -- Limonoids -- Chemical fractionation; HLB huanglongbing -- HLBOJ HBL-affected orange juice -- COJ control orange juice from healthy fruit -- TA titratable acidity -- SSC soluble solids content -- HCA hydroxycinnamic acids -- HMF heptamethoxyflavone -- HPLC high performance liquid chromatography -- ISR isosakuranetin-7-O-rutinoside or didymin -- NOB nobiletin -- PMF polymethoxylated flavones -- QHME quercetagetin hexamethyl ether -- SIN sinensetin -- TAN tangeretin -- TMS tetramethylscutellarein -- SS stock solution -- FD final dilution; Tangeretin (PubChem CID: 68077) -- Nobiletin (PubChem CID: 72344) -- Limonin (PubChem CID: 179651) -- Limonin glucoside (PubChem CID: 56840940) -- Didymin (PubChem CID: 16760075) -- Narirutin (PubChem CID: 442431); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.01.083
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Citrus 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. Highlights: Orange juice from HLB symptomatic fruit is sour, bitter, metallic and astringent. Lower sugars, higher acids & flavonoids increase off taste in HLB symptomatic juice. Fractions of juice extracts tasted intensely bitter, astringent, harsh or herbal. Fractions of HLB juice have more bitter compounds than healthy juice fractions.