Characterization of the Major Aroma-Active Compounds in Peel Oil of an HLB-Tolerant Mandarin Hybrid Using Aroma Extraction Dilution Analysis and Gas Chromatography-Mass Spectrometry/Olfactometry

Huang, Meng; Valim, M. Filomena; Shi, Feng; Reuss, Laura; Yao, Luyu; Gmitter, Fred G.; Wang, Yu

doi:10.1007/s12078-017-9221-y

Cited by 13 publications

(6 citation statements)

References 42 publications

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“…The volatile profiles for both HLB− and HLB+ in this study are similar to what has been reported in previous research ( Lota et al, 2002 ; Njoroge et al, 2003 ; Huang et al, 2017 ). Previous research showed that HLB resulted in a significant reduction in aldehydes, peel oil aroma volatiles formed during the normal ripening of HLB− fruits ( Kiefl et al, 2018 ).…”

Section: Discussionsupporting

confidence: 91%

Huanglongbing and Foliar Spray Programs Affect the Chemical Profile of “Valencia” Orange Peel Oil

et al. 2021

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Florida orange trees have been affected by huanglongbing (HLB) for more than a decade. To alleviate disease-caused tree decline, maintain fruit productivity, and reduce disease transmission, enhanced foliar spray programs combining vector control and nutritional supplementation have been applied to healthy and diseased trees. The aim of this research was to discover if the various foliar sprays affect fruit peel oil chemical components. In this study, “Valencia” orange trees, with or without HLB (HLB±), were treated with the grower standard program (control, C) or one of four proprietary enhanced foliar spray programs (N1, N2, N3, and N4) over 16 months. Compared with HLB−, HLB+ samples had lower concentrations of typical peel oil components, including valencene, octanal, and decanal, and were abundant in oxidative/dehydrogenated terpenes, such as carvone and limonene oxide. However, limonene, the dominant component, was not affected by any treatment. Control and three out of four enhanced foliar spray programs, N2, N3, and N4, had very little influence on the chemical profiles of both HLB− and HLB+ samples, while N1 treatment greatly altered the chemical profile of HLB+ samples, resulting in peel oil similar to that of HLB− samples.

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Section: Discussionsupporting

confidence: 91%

Huanglongbing and Foliar Spray Programs Affect the Chemical Profile of “Valencia” Orange Peel Oil

et al. 2021

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“…The two aldehydes, (E)-2-pentenal and (E)-2-hexenal, found to contribute to orange flavor in our work, fit into this category. However, concentrations of straight-chain aldehydes such as octanal, nonanal, and decanal were not found important for orange flavor in our study because both decanal and octanal are two major aldehydes in other citrus species such as mandarins (27)(28)(29). Our prediction models, incorporating the largest sensory and chemical dataset of citrus accessions to date, identified seven esters, including the most odor active compounds in orange juice, ethyl 2-methylbutanoate and ethyl butanoate (9, 10), as key compounds for orange flavor.…”

Section: Discussioncontrasting

confidence: 67%

Chemical and genetic basis of orange flavor

Fan,

Jeffries,

Sun

et al. 2024

Sci. Adv.

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Sweet orange ( Citrus sinensis ) exhibits limited genetic diversity and high susceptibility to Huanglongbing (HLB). Breeding HLB-tolerant orange-like hybrids is in dire need. However, our understanding of the key compounds responsible for orange flavor and their genetic regulation remains elusive. Evaluating 179 juice samples, including oranges, mandarins, Poncirus trifoliata , and hybrids, distinct volatile compositions were found. A random forest model predicted untrained samples with 78% accuracy and identified 26 compounds crucial for orange flavor. Notably, seven esters differentiated orange from mandarin flavor. Cluster analysis showed six esters with shared genetic control. Differential gene expression analysis identified C. sinensis alcohol acyltransferase 1 ( CsAAT1 ) responsible for ester production in orange. Its activity was validated through overexpression assays. Phylogeny revealed the functional allele was inherited from pummelo. A SNP-based DNA marker in the coding region accurately predicted phenotypes. This study enhances our understanding of orange flavor compounds and their biosynthetic pathways and expands breeding options for orange-like cultivars.

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“…The increased aldehydes were n-hexanal, isocyclocitral, β-pinene, limonene, trans-caryophyllene, 4-terpene alcohol, octyl alcohol, isophorol, 2-methyl-3-methylene-2-cycloheptane, 2-methylbutyric acid, α-pinene, and trans-orange tertiary alcohol. The vanillin, vanillin acetate, eugenol, guaiacol, eugene oxide, and (Z)-syringal all increased after storage, and similar results were observed by Huang et al [56] The percentages denoting the changes in the limonene and geranyl acetate content after storage were inconsistent with the findings of Tietel. [57] These results could be attributed to the destruction of the essential oil cysts in the lemon peel after cutting, which was covered by a CTS composite coating to form a new protective film similar to the cell wall, resulting in increased evaporation and moisture loss during cryopreservation.…”

Section: Effect Of Aroma Components On Lemon Peelsupporting

confidence: 66%

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Shui

et al. 2020

International Journal of Food Properties

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In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Results demonstrated that 0°C had an excellent inhibitory effect on the activity of POD, and PPO, as well as a slight impact on the seven primary phenolic acids, the content of which decreased from 0.94 mg/g and 10.01 mg/g to 0.65 mg/g and 8.87 mg/g after a storage period of 10 d. Moreover, the malonaldehyde content (MDA), relative conductivity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH, free radical) radical scavenging capacity were 0.35 μmol/g, 64.16%, and 91.4%, respectively, while the titratable acidity (TA) and vitamin C (VC) content in the juice were 11.6 g/kg and 33.97 mg/g, respectively. The aroma components denoted by D-limonene, β-pinene, and hydrophyllene also presented a high percentage after 10 d, indicating that combining the treatment of CTS coating with clove oil as a treatment at low temperatures effectively maintained the qualitative properties of freshly cut lemons.

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Characterization of the Major Aroma-Active Compounds in Peel Oil of an HLB-Tolerant Mandarin Hybrid Using Aroma Extraction Dilution Analysis and Gas Chromatography-Mass Spectrometry/Olfactometry

Cited by 13 publications

References 42 publications

Huanglongbing and Foliar Spray Programs Affect the Chemical Profile of “Valencia” Orange Peel Oil

Huanglongbing and Foliar Spray Programs Affect the Chemical Profile of “Valencia” Orange Peel Oil

Chemical and genetic basis of orange flavor

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

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