Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
Identifieur interne : 000B79 ( Ncbi/Curation ); précédent : 000B78; suivant : 000B80Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
Auteurs : Lilibeth Dagulo [États-Unis] ; Michelle D. Danyluk ; Timothy M. Spann ; M Filomena Valim ; Renée Goodrich-Schneider ; Charles Sims ; Russell RouseffSource :
- Journal of food science [ 1750-3841 ] ; 2010.
English descriptors
- KwdEn :
- Anthracenes, Beverages (microbiology), Citrus sinensis (chemistry), Citrus sinensis (microbiology), Gas Chromatography-Mass Spectrometry (methods), Limonins (chemistry), Monoterpenes (chemistry), Plant Diseases (microbiology), Rhizobiaceae, Solid Phase Microextraction (methods), Taste Threshold, Terpenes (chemistry).
- MESH :
- chemical , chemistry : Limonins, Monoterpenes, Terpenes.
- chemical : Anthracenes.
- chemistry : Citrus sinensis.
- methods : Gas Chromatography-Mass Spectrometry, Solid Phase Microextraction.
- microbiology : Beverages, Citrus sinensis, Plant Diseases.
- Rhizobiaceae, Taste Threshold.
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 gamma-terpinene and alpha-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.
DOI: 10.1111/j.1750-3841.2009.01495.x
PubMed: 20492226
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<record><TEI><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 wicri:level="2"><nlm:affiliation>Univ. of Florida, Citrus Research and Education Center, FL, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Univ. of Florida, Citrus Research and Education Center, FL</wicri:regionArea><placeName><region type="state">Floride</region></placeName></affiliation></author><author><name sortKey="Danyluk, Michelle D" sort="Danyluk, Michelle D" uniqKey="Danyluk M" first="Michelle D" last="Danyluk">Michelle D. Danyluk</name></author><author><name sortKey="Spann, Timothy M" sort="Spann, Timothy M" uniqKey="Spann T" first="Timothy M" last="Spann">Timothy M. Spann</name></author><author><name sortKey="Valim, M Filomena" sort="Valim, M Filomena" uniqKey="Valim M" first="M Filomena" last="Valim">M Filomena Valim</name></author><author><name sortKey="Goodrich Schneider, Renee" sort="Goodrich Schneider, Renee" uniqKey="Goodrich Schneider R" first="Renée" last="Goodrich-Schneider">Renée Goodrich-Schneider</name></author><author><name sortKey="Sims, Charles" sort="Sims, Charles" uniqKey="Sims C" first="Charles" last="Sims">Charles Sims</name></author><author><name sortKey="Rouseff, Russell" sort="Rouseff, Russell" uniqKey="Rouseff R" first="Russell" last="Rouseff">Russell Rouseff</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2010">2010</date><idno type="RBID">pubmed:20492226</idno><idno type="pmid">20492226</idno><idno type="doi">10.1111/j.1750-3841.2009.01495.x</idno><idno type="wicri:Area/PubMed/Corpus">000873</idno><idno type="wicri:Area/PubMed/Curation">000873</idno><idno type="wicri:Area/PubMed/Checkpoint">000873</idno><idno type="wicri:Area/Ncbi/Merge">000B79</idno><idno type="wicri:Area/Ncbi/Curation">000B79</idno></publicationStmt><sourceDesc><biblStruct><analytic><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 wicri:level="2"><nlm:affiliation>Univ. of Florida, Citrus Research and Education Center, FL, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Univ. of Florida, Citrus Research and Education Center, FL</wicri:regionArea><placeName><region type="state">Floride</region></placeName></affiliation></author><author><name sortKey="Danyluk, Michelle D" sort="Danyluk, Michelle D" uniqKey="Danyluk M" first="Michelle D" last="Danyluk">Michelle D. Danyluk</name></author><author><name sortKey="Spann, Timothy M" sort="Spann, Timothy M" uniqKey="Spann T" first="Timothy M" last="Spann">Timothy M. Spann</name></author><author><name sortKey="Valim, M Filomena" sort="Valim, M Filomena" uniqKey="Valim M" first="M Filomena" last="Valim">M Filomena Valim</name></author><author><name sortKey="Goodrich Schneider, Renee" sort="Goodrich Schneider, Renee" uniqKey="Goodrich Schneider R" first="Renée" last="Goodrich-Schneider">Renée Goodrich-Schneider</name></author><author><name sortKey="Sims, Charles" sort="Sims, Charles" uniqKey="Sims C" first="Charles" last="Sims">Charles Sims</name></author><author><name sortKey="Rouseff, Russell" sort="Rouseff, Russell" uniqKey="Rouseff R" first="Russell" last="Rouseff">Russell Rouseff</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anthracenes</term><term>Beverages (microbiology)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (microbiology)</term><term>Gas Chromatography-Mass Spectrometry (methods)</term><term>Limonins (chemistry)</term><term>Monoterpenes (chemistry)</term><term>Plant Diseases (microbiology)</term><term>Rhizobiaceae</term><term>Solid Phase Microextraction (methods)</term><term>Taste Threshold</term><term>Terpenes (chemistry)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Limonins</term><term>Monoterpenes</term><term>Terpenes</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Anthracenes</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Gas Chromatography-Mass Spectrometry</term><term>Solid Phase Microextraction</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Plant Diseases</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Rhizobiaceae</term><term>Taste Threshold</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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 gamma-terpinene and alpha-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></record>Pour manipuler ce document sous Unix (Dilib)
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