Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)
Identifieur interne : 001254 ( Istex/Corpus ); précédent : 001253; suivant : 001255Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)
Auteurs : Lilibeth Dagulo ; Michelle D. Danyluk ; Timothy M. Spann ; M. Filomena Valim ; Renée Goodrich-Schneider ; Charles Sims ; Russell RouseffSource :
- Journal of Food Science [ 0022-1147 ] ; 2010-03.
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Abstract
ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS and high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ‐terpinene and α‐terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off‐flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.
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DOI: 10.1111/j.1750-3841.2009.01495.x
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<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title><author><name sortKey="Dagulo, Lilibeth" sort="Dagulo, Lilibeth" uniqKey="Dagulo L" first="Lilibeth" last="Dagulo">Lilibeth Dagulo</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Danyluk, Michelle D" sort="Danyluk, Michelle D" uniqKey="Danyluk M" first="Michelle D." last="Danyluk">Michelle D. Danyluk</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Spann, Timothy M" sort="Spann, Timothy M" uniqKey="Spann T" first="Timothy M." last="Spann">Timothy M. Spann</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Valim, M Filomena" sort="Valim, M Filomena" uniqKey="Valim M" first="M. Filomena" last="Valim">M. Filomena Valim</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Goodrich Chneider, Renee" sort="Goodrich Chneider, Renee" uniqKey="Goodrich Chneider R" first="Renée" last="Goodrich-Schneider">Renée Goodrich-Schneider</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Sims, Charles" sort="Sims, Charles" uniqKey="Sims C" first="Charles" last="Sims">Charles Sims</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Rouseff, Russell" sort="Rouseff, Russell" uniqKey="Rouseff R" first="Russell" last="Rouseff">Russell Rouseff</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48</idno><date when="2010" year="2010">2010</date><idno type="doi">10.1111/j.1750-3841.2009.01495.x</idno><idno type="url">https://api.istex.fr/document/FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001254</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title><author><name sortKey="Dagulo, Lilibeth" sort="Dagulo, Lilibeth" uniqKey="Dagulo L" first="Lilibeth" last="Dagulo">Lilibeth Dagulo</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Danyluk, Michelle D" sort="Danyluk, Michelle D" uniqKey="Danyluk M" first="Michelle D." last="Danyluk">Michelle D. Danyluk</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Spann, Timothy M" sort="Spann, Timothy M" uniqKey="Spann T" first="Timothy M." last="Spann">Timothy M. Spann</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Valim, M Filomena" sort="Valim, M Filomena" uniqKey="Valim M" first="M. Filomena" last="Valim">M. Filomena Valim</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Goodrich Chneider, Renee" sort="Goodrich Chneider, Renee" uniqKey="Goodrich Chneider R" first="Renée" last="Goodrich-Schneider">Renée Goodrich-Schneider</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Sims, Charles" sort="Sims, Charles" uniqKey="Sims C" first="Charles" last="Sims">Charles Sims</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author><author><name sortKey="Rouseff, Russell" sort="Rouseff, Russell" uniqKey="Rouseff R" first="Russell" last="Rouseff">Russell Rouseff</name><affiliation><mods:affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2010-03">2010-03</date><biblScope unit="volume">75</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="C199">C199</biblScope><biblScope unit="page" to="C207">C207</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48</idno><idno type="DOI">10.1111/j.1750-3841.2009.01495.x</idno><idno type="ArticleID">JFDS1495</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>GC‐MS</term><term>HLB</term><term>bitter off‐flavor</term><term>limonin</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS and high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ‐terpinene and α‐terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off‐flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Lilibeth Dagulo</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item><json:item><name>Michelle D. Danyluk</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item><json:item><name>Timothy M. Spann</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item><json:item><name>M. Filomena Valim</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item><json:item><name>Renée Goodrich‐Schneider</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item><json:item><name>Charles Sims</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item><json:item><name>Russell Rouseff</name><affiliations><json:string>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>bitter off‐flavor</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>GC‐MS</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>HLB</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>limonin</value></json:item></subject><articleId><json:string>JFDS1495</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS and high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ‐terpinene and α‐terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off‐flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.</abstract><qualityIndicators><score>8.5</score><pdfVersion>1.4</pdfVersion><pdfPageSize>581.051 x 778.825 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>4</keywordCount><abstractCharCount>1806</abstractCharCount><pdfWordCount>6096</pdfWordCount><pdfCharCount>38454</pdfCharCount><pdfPageCount>9</pdfPageCount><abstractWordCount>254</abstractWordCount></qualityIndicators><title>Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title><genre><json:string>article</json:string></genre><host><volume>75</volume><publisherId><json:string>JFDS</json:string></publisherId><pages><total>9</total><last>C207</last><first>C199</first></pages><issn><json:string>0022-1147</json:string></issn><issue>2</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1750-3841</json:string></eissn><title>Journal of Food Science</title><doi><json:string>10.1111/(ISSN)1750-3841</json:string></doi></host><publicationDate>2010</publicationDate><copyrightDate>2010</copyrightDate><doi><json:string>10.1111/j.1750-3841.2009.01495.x</json:string></doi><id>FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48</id><score>0.19209075</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><availability><p>© 2010 Institute of Food Technologists®</p></availability><date>2010</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title><author xml:id="author-1"><persName><forename type="first">Lilibeth</forename><surname>Dagulo</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author><author xml:id="author-2"><persName><forename type="first">Michelle D.</forename><surname>Danyluk</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author><author xml:id="author-3"><persName><forename type="first">Timothy M.</forename><surname>Spann</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author><author xml:id="author-4"><persName><forename type="first">M. Filomena</forename><surname>Valim</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author><author xml:id="author-5"><persName><forename type="first">Renée</forename><surname>Goodrich‐Schneider</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author><author xml:id="author-6"><persName><forename type="first">Charles</forename><surname>Sims</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author><author xml:id="author-7"><persName><forename type="first">Russell</forename><surname>Rouseff</surname></persName><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation></author></analytic><monogr><title level="j">Journal of Food Science</title><idno type="pISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><idno type="DOI">10.1111/(ISSN)1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2010-03"></date><biblScope unit="volume">75</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="C199">C199</biblScope><biblScope unit="page" to="C207">C207</biblScope></imprint></monogr><idno type="istex">FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48</idno><idno type="DOI">10.1111/j.1750-3841.2009.01495.x</idno><idno type="ArticleID">JFDS1495</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2010</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS and high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ‐terpinene and α‐terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off‐flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>bitter off‐flavor</term></item><item><term>GC‐MS</term></item><item><term>HLB</term></item><item><term>limonin</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2010-03">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Inc</publisherName><publisherLoc>Malden, USA</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1750-3841</doi><issn type="print">0022-1147</issn><issn type="electronic">1750-3841</issn><idGroup><id type="product" value="JFDS"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD SCIENCE">Journal of Food Science</title></titleGroup></publicationMeta><publicationMeta level="part" position="03002"><doi origin="wiley">10.1111/jfds.2010.75.issue-2</doi><numberingGroup><numbering type="journalVolume" number="75">75</numbering><numbering type="journalIssue" number="2">2</numbering></numberingGroup><coverDate startDate="2010-03">March 2010</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="16" status="forIssue"><doi origin="wiley">10.1111/j.1750-3841.2009.01495.x</doi><idGroup><id type="unit" value="JFDS1495"></id></idGroup><countGroup><count type="pageTotal" number="9"></count></countGroup><titleGroup><title type="tocHeading1">C: Food Chemistry</title></titleGroup><copyright>© 2010 Institute of Food Technologists<sup>®</sup></copyright><eventGroup><event type="firstOnline" date="2010-01-13"></event><event type="publishedOnlineFinalForm" date="2010-03-01"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.5 mode:FullText source:FullText result:FullText" date="2010-04-06"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-30"></event></eventGroup><numberingGroup><numbering type="pageFirst">C199</numbering><numbering type="pageLast">C207</numbering></numberingGroup><linkGroup><link type="toTypesetVersion" href="file:JFDS.JFDS1495.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>MS 20090954 Submitted 9/27/2009, Accepted 11/27/2009.</unparsedEditorialHistory><countGroup><count type="figureTotal" number="6"></count><count type="tableTotal" number="2"></count><count type="formulaTotal" number="0"></count><count type="referenceTotal" number="28"></count><count type="linksCrossRef" number="55"></count></countGroup><titleGroup><title type="main">Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>Lilibeth</givenNames><familyName>Dagulo</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1"><personName><givenNames> Michelle D.</givenNames><familyName>Danyluk</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a1"><personName><givenNames> Timothy M.</givenNames><familyName>Spann</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a1"><personName><givenNames>M. Filomena</givenNames><familyName>Valim</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a1"><personName><givenNames>Renée</givenNames><familyName>Goodrich‐Schneider</familyName></personName></creator><creator creatorRole="author" xml:id="cr6" affiliationRef="#a1"><personName><givenNames>Charles</givenNames><familyName>Sims</familyName></personName></creator><creator creatorRole="author" xml:id="cr7" affiliationRef="#a1"><personName><givenNames>Russell</givenNames><familyName>Rouseff</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="US"><unparsedAffiliation> Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: <email>rrouseff@ufl.edu</email>).</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">bitter off‐flavor</keyword><keyword xml:id="k2">GC‐MS</keyword><keyword xml:id="k3">HLB</keyword><keyword xml:id="k4">limonin</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><p><b>ABSTRACT: </b> The effects due to <i>Candidatus</i> Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS and high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ‐terpinene and α‐terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off‐flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)</title></titleInfo><name type="personal"><namePart type="given">Lilibeth</namePart><namePart type="family">Dagulo</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Michelle D.</namePart><namePart type="family">Danyluk</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Timothy M.</namePart><namePart type="family">Spann</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M. Filomena</namePart><namePart type="family">Valim</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Renée</namePart><namePart type="family">Goodrich‐Schneider</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Charles</namePart><namePart type="family">Sims</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Russell</namePart><namePart type="family">Rouseff</namePart><affiliation>Authors Dagulo, Danyluk, Spann, and Rouseff are with Univ. of Florida, Citrus Research and Education Center and author Valim is with Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A. Authors Goodrich‐Schneider and Sims are with Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A. Direct inquiries to author Rouseff (E‐mail: rrouseff@ufl.edu).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Inc</publisher><place><placeTerm type="text">Malden, USA</placeTerm></place><dateIssued encoding="w3cdtf">2010-03</dateIssued><edition>MS 20090954 Submitted 9/27/2009, Accepted 11/27/2009.</edition><copyrightDate encoding="w3cdtf">2010</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">6</extent><extent unit="tables">2</extent><extent unit="references">28</extent></physicalDescription><abstract>ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS and high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ‐terpinene and α‐terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off‐flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.</abstract><subject lang="en"><genre>keywords</genre><topic>bitter off‐flavor</topic><topic>GC‐MS</topic><topic>HLB</topic><topic>limonin</topic></subject><relatedItem type="host"><titleInfo><title>Journal of Food Science</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0022-1147</identifier><identifier type="eISSN">1750-3841</identifier><identifier type="DOI">10.1111/(ISSN)1750-3841</identifier><identifier type="PublisherID">JFDS</identifier><part><date>2010</date><detail type="volume"><caption>vol.</caption><number>75</number></detail><detail type="issue"><caption>no.</caption><number>2</number></detail><extent unit="pages"><start>C199</start><end>C207</end><total>9</total></extent></part></relatedItem><identifier type="istex">FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48</identifier><identifier type="DOI">10.1111/j.1750-3841.2009.01495.x</identifier><identifier type="ArticleID">JFDS1495</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2010 Institute of Food Technologists®</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Inc</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/FCF8D38C317E5DEF77AA7ACF7E3CA4B967997C48/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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