Change in taste-altering non-volatile components of blood and common orange fruit during cold storage

Abstract

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Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

“…For example, ethanol, acetaldehyde, furaneol, and polyvinylguaiacol are related to the off-flavors in citrus fruit at cold temperature. In addition, changes in the volatile and non-volatile components at suboptimal temperature can produce non-volatile flavor compounds that had a negative effect on citrus fruit taste, including putrescine and limonin as reported in sweet orange cultivars [ 37 ].…”

Rootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges ‘Moro’ and ‘Tarocco Rosso’ grown in Spain

“…As in most citrus fruit, sugars and acids content influences the sensory quality of blood oranges and changes during harvest. Most blood oranges maintain a higher acidity content than blond oranges during harvest (Fabroni, Amenta, Timpanaro, Todaro & Rapisarda, 2020).…”

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

“…Studies have shown that the bitter taste of citrus after juicing is caused by two aspects, one is the bitter taste derived from the flavonoids and their derivatives in citrus fruit, and the other is the bitterness caused by the conversion of non-bitter precursors into bitter substances. For example, limonin A-ring lactone (LARL) can convert into limonoids by the enzymolysis of limonin D-ring lactone hydrolase (LDRLase) ( 97 ). Therefore, in recent years, researchers are focusing on debittering citrus juices to elevate their flavor and thus increase consumer acceptability.…”