Citrus x aurantium Sweet Orange Group

Lim, T. K.

doi:10.1007/978-94-007-4053-2_93

Cited by 2 publications

(2 citation statements)

References 99 publications

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“…Figure S5). It was annotated as hesperidin, previously reported as the main flavanone in the peel of Citrus sinensis L. varieties, which suffers dramatic losses in filtered peel juice due to its relatively low water solubility [48]. Hesperidin is well known for its supposed effects on health including antimicrobial, anticancer, antihypertensive and antiulcer effects, thus attracting medicinal interest to orange peel [49].…”

Section: Metabolite Identification Via Nlc-esi-ms/ms Analysismentioning

confidence: 99%

Comparative Untargeted Metabolic Profiling of Different Parts of Citrus sinensis Fruits via Liquid Chromatography–Mass Spectrometry Coupled with Multivariate Data Analyses to Unravel Authenticity

Afifi

Kabbash

Berger

et al. 2023

Foods

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Differences between seven authentic samples of Citrus sinensis var. Valencia peel (albedo and flavedo) and juices from Spain and Uruguay, in addition to a concentrate obtained from Brazil, were investigated by untargeted metabolic profiling. Sixty-six metabolites were detected by nano-liquid chromatography coupled to a high-resolution electrospray-ionization quadrupole time-of-flight mass spectrometer (nLC-ESI-qTOF-MS) belonging to phenolic acids, coumarins, flavonoid glycosides, limonoids, terpenes, and fatty acids. Eleven metabolites were detected for the first time in Citrus sinensis and identified as citroside A, sinapic acid pentoside, apigenin-C-hexosyl-O-pentoside, chrysoeriol-C-hexoside, di-hexosyl-diosmetin, perilloside A, gingerol, ionone epoxide hydroxy-sphingenine, xanthomicrol, and coumaryl alcohol-O-hexoside. Some flavonoids were completely absent from the juice, while present most prominently in the Citrus peel, conveying more industrial and economic prospects to the latter. Multivariate data analyses clarified that the differences among orange parts overweighed the geographical source. PCA analysis of ESI-(−)-mode data revealed for hydroxylinoleic acid abundance in flavedo peel from Uruguay the most distant cluster from all others. The PCA analysis of ESI-(+)-mode data provided a clear segregation of the different Citrus sinensis parts primarily due to the large diversity of flavonoids and coumarins among the studied samples.

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Section: Metabolite Identification Via Nlc-esi-ms/ms Analysismentioning

confidence: 99%

Comparative Untargeted Metabolic Profiling of Different Parts of Citrus sinensis Fruits via Liquid Chromatography–Mass Spectrometry Coupled with Multivariate Data Analyses to Unravel Authenticity

Afifi

Kabbash

Berger

et al. 2023

Foods

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“…The annual world production of oranges has been estimated to be 47.8 million tons [1]. Oranges are produced in more than 140 countries around the word, at latitudes between approximately 40° N and 40° S [2]; the main orange-producing countries are USA (California, Florida and Arizona), Mexico, Brazil, Spain, Italy, Israel, Australia, South Africa, Japan and China [3,4]. According to previous reports [5,6], oranges are rich in a variety of metabolically active substances, such as vitamin C, carotenoids, flavonoid, coumarin and phenolic compounds; these components are very important for human health and provide protection against harmful free radicals.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

et al. 2019

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Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers. Therefore, the study focused on analysis of sweet orange aroma and establishment of base module of orange flavor. The approach to the research involves screening key aroma compounds, identifying the attributes aroma and building base module of sweet orange. The notes of sweet orange flavor were determined by GC-O olfaction and sensory evaluation. 25 key aroma compounds with OAV ≥ 1 were screened and divided into eight notes: citrus, fruity, fresh, green, peely, woody, fatty, floral. Partial least squares regression (PLSR) was used to further verify the corresponding relationship between the volatile substances and notes. Terpenes, esters, aldehydes and alcohols compounds can provide these notes. Based on the notes, 8 base modules of sweet orange were built by selecting and matching aroma ingredients. Through this study, beginners could be trained according to the 8 notes of base modules and flavorists can engage in dialogue with different raw material sourcing teams or providers.

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Citrus x aurantium Sweet Orange Group

Cited by 2 publications

References 99 publications

Comparative Untargeted Metabolic Profiling of Different Parts of Citrus sinensis Fruits via Liquid Chromatography–Mass Spectrometry Coupled with Multivariate Data Analyses to Unravel Authenticity

Comparative Untargeted Metabolic Profiling of Different Parts of Citrus sinensis Fruits via Liquid Chromatography–Mass Spectrometry Coupled with Multivariate Data Analyses to Unravel Authenticity

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

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