Historical review of citrus flavor research during the past 100 years.
Identifieur interne : 000927 ( PubMed/Corpus ); précédent : 000926; suivant : 000928Historical review of citrus flavor research during the past 100 years.
Auteurs : Russell L. Rouseff ; Pilar Ruiz Perez-Cacho ; Fatima JabalpurwalaSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.
English descriptors
- KwdEn :
- Beverages (analysis), Chemistry Techniques, Analytical (history), Chromatography, Gas, Citrus (chemistry), Citrus paradisi (chemistry), Citrus sinensis (chemistry), Food Handling (history), Food Handling (methods), Food Technology (history), Food Technology (methods), Fruit (chemistry), History, 20th Century, History, 21st Century, Humans, Odors (analysis), Smell, Taste, Volatile Organic Compounds (analysis).
- MESH :
- chemical , analysis : Volatile Organic Compounds.
- analysis : Beverages, Odors.
- chemistry : Citrus, Citrus paradisi, Citrus sinensis, Fruit.
- history : Chemistry Techniques, Analytical, Food Handling, Food Technology.
- methods : Food Handling, Food Technology.
- Chromatography, Gas, History, 20th Century, History, 21st Century, Humans, Smell, Taste.
Abstract
Citrus juices are a complex mixture of flavor and taste components. Historically, the contributions of taste components such as sugar (sweet) and acid (sour) components were understood before impactful aroma volatiles because they existed at higher concentrations and could be measured with the technologies of the 1920s and 1930s. The advent of gas chromatography in the 1950s allowed citrus researchers to separate and tentatively identify the major citrus volatiles. Additional volatiles were identified when mass spectrometry was coupled to capillary GC. Unfortunately, the major citrus volatiles were not major influences of citrus flavor. The major aroma impact compounds were found at trace concentrations. With the advent of increasingly more sensitive instrumental techniques, juice sample size shrank from 2025 L in the 1920s to 10 mL today and detection limits fell from percent to micrograms per liter. Currently gas chromatography-olfactometry is the technique of choice to identify which volatiles in citrus juices possess aroma activity, determine their relative aroma strength, and characterize their aroma quality but does not indicate how they interact together or with the juice matrix. Flavor equations based primarily on nonvolatiles and other physical measurements have been largely unsuccessful. The most successful flavor prediction equations that employ instrumental concentration values are based on a combination of aroma active volatiles and degrees Brix (sugar) values.
DOI: 10.1021/jf900112y
PubMed: 19719125
Links to Exploration step
pubmed:19719125Le document en format XML
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Rouseff</name><affiliation><nlm:affiliation>Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, Lake Alfred, Florida 33850, USA. rrouseff@ufl.edu</nlm:affiliation></affiliation></author><author><name sortKey="Ruiz Perez Cacho, Pilar" sort="Ruiz Perez Cacho, Pilar" uniqKey="Ruiz Perez Cacho P" first="Pilar" last="Ruiz Perez-Cacho">Pilar Ruiz Perez-Cacho</name></author><author><name sortKey="Jabalpurwala, Fatima" sort="Jabalpurwala, Fatima" uniqKey="Jabalpurwala F" first="Fatima" last="Jabalpurwala">Fatima Jabalpurwala</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2009">2009</date><idno type="RBID">pubmed:19719125</idno><idno type="pmid">19719125</idno><idno type="doi">10.1021/jf900112y</idno><idno type="wicri:Area/PubMed/Corpus">000927</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Historical review of citrus flavor research during the past 100 years.</title><author><name sortKey="Rouseff, Russell L" sort="Rouseff, Russell L" uniqKey="Rouseff R" first="Russell L" last="Rouseff">Russell L. 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Historically, the contributions of taste components such as sugar (sweet) and acid (sour) components were understood before impactful aroma volatiles because they existed at higher concentrations and could be measured with the technologies of the 1920s and 1930s. The advent of gas chromatography in the 1950s allowed citrus researchers to separate and tentatively identify the major citrus volatiles. Additional volatiles were identified when mass spectrometry was coupled to capillary GC. Unfortunately, the major citrus volatiles were not major influences of citrus flavor. The major aroma impact compounds were found at trace concentrations. With the advent of increasingly more sensitive instrumental techniques, juice sample size shrank from 2025 L in the 1920s to 10 mL today and detection limits fell from percent to micrograms per liter. Currently gas chromatography-olfactometry is the technique of choice to identify which volatiles in citrus juices possess aroma activity, determine their relative aroma strength, and characterize their aroma quality but does not indicate how they interact together or with the juice matrix. Flavor equations based primarily on nonvolatiles and other physical measurements have been largely unsuccessful. The most successful flavor prediction equations that employ instrumental concentration values are based on a combination of aroma active volatiles and degrees Brix (sugar) values.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19719125</PMID><DateCreated><Year>2009</Year><Month>9</Month><Day>16</Day></DateCreated><DateCompleted><Year>2010</Year><Month>01</Month><Day>28</Day></DateCompleted><DateRevised><Year>2009</Year><Month>9</Month><Day>16</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1520-5118</ISSN><JournalIssue CitedMedium="Internet"><Volume>57</Volume><Issue>18</Issue><PubDate><Year>2009</Year><Month>Sep</Month><Day>23</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J. Agric. Food Chem.</ISOAbbreviation></Journal><ArticleTitle>Historical review of citrus flavor research during the past 100 years.</ArticleTitle><Pagination><MedlinePgn>8115-24</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1021/jf900112y</ELocationID><Abstract><AbstractText>Citrus juices are a complex mixture of flavor and taste components. Historically, the contributions of taste components such as sugar (sweet) and acid (sour) components were understood before impactful aroma volatiles because they existed at higher concentrations and could be measured with the technologies of the 1920s and 1930s. The advent of gas chromatography in the 1950s allowed citrus researchers to separate and tentatively identify the major citrus volatiles. Additional volatiles were identified when mass spectrometry was coupled to capillary GC. Unfortunately, the major citrus volatiles were not major influences of citrus flavor. The major aroma impact compounds were found at trace concentrations. With the advent of increasingly more sensitive instrumental techniques, juice sample size shrank from 2025 L in the 1920s to 10 mL today and detection limits fell from percent to micrograms per liter. Currently gas chromatography-olfactometry is the technique of choice to identify which volatiles in citrus juices possess aroma activity, determine their relative aroma strength, and characterize their aroma quality but does not indicate how they interact together or with the juice matrix. Flavor equations based primarily on nonvolatiles and other physical measurements have been largely unsuccessful. The most successful flavor prediction equations that employ instrumental concentration values are based on a combination of aroma active volatiles and degrees Brix (sugar) values.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Rouseff</LastName><ForeName>Russell L</ForeName><Initials>RL</Initials><AffiliationInfo><Affiliation>Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, Lake Alfred, Florida 33850, USA. rrouseff@ufl.edu</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ruiz Perez-Cacho</LastName><ForeName>Pilar</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Jabalpurwala</LastName><ForeName>Fatima</ForeName><Initials>F</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016456">Historical Article</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D055549">Volatile Organic Compounds</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002623" MajorTopicYN="N">Chemistry Techniques, Analytical</DescriptorName><QualifierName UI="Q000266" MajorTopicYN="N">history</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002849" MajorTopicYN="N">Chromatography, Gas</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002957" MajorTopicYN="N">Citrus</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032083" MajorTopicYN="N">Citrus paradisi</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000266" MajorTopicYN="N">history</QualifierName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005524" MajorTopicYN="N">Food Technology</DescriptorName><QualifierName UI="Q000266" MajorTopicYN="Y">history</QualifierName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D049673" MajorTopicYN="N">History, 20th Century</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D049674" MajorTopicYN="N">History, 21st Century</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009812" MajorTopicYN="N">Odors</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012903" MajorTopicYN="N">Smell</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013649" MajorTopicYN="Y">Taste</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D055549" MajorTopicYN="N">Volatile Organic Compounds</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>9</Month><Day>2</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>9</Month><Day>2</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2010</Year><Month>1</Month><Day>29</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19719125</ArticleId><ArticleId IdType="doi">10.1021/jf900112y</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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