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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor
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Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor

机译：黄龙（HLB）关键分子调查 - 抑制橙汁的味道

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摘要

Orange fruits from huanglongbing (HLB)-infected trees do not fully mature and show a severe off-flavor described as bitter-harsh, metallic, and less juicy and fruity. The investigation of juice from HLB-infected (HLBOJ) and healthy control oranges (COJ) by gas chromatography-mass spectrometry showed higher concentrations of fruity esters, such as ethyl butyrate and ethyl 2-methylbutyrate, and soapy-waxy alkanals, such as octanal and decanal, in the COJ, whereas the HLBOJ showed higher concentrations of green aldehydes such as hexanal and degradation compounds of limonene and linalool such as a-terpineol. Application of aroma extract dilution analysis on terpeneless peel oil led to the identification of long-chained aldehydes such as (E,E)-2,4-decadienal, (Z)-8-tetradecenal, trans-4,5-epoxy-(E)-2-decenal, (Z)-4-decenal, and octanal with the highest flavor dilution factors among 25 odor-active volatiles in the peel oil of healthy oranges. Taste-guided fractionation and identification of the HLBOJ secondary metabolites followed by sensory validation revealed that flavanoids such as hesperidin may modulate the flavor to evoke the unacceptable harsh/metallic taste impression. Quantitation of the bitter components showed good correlation between the limonoid and flavanoid concentrations with the off-flavor and quality of the oranges obtained throughout the season.
机译：来自黄龙兵（HLB）的橙色果实 - 摄入的树木不会完全成熟，并显示出苦味的严重味道，金属苛刻，金属，更多汁和果味。通过气相色谱 - 质谱法从HLB感染（HLBOJ）和健康控制橙（COJ）的研究表明较高浓度的果味酯，例如乙酸乙酯和2-甲基丁酯，以及辛烷 - 蜡质链烷醇，如辛烷值在COJ中，癸醛，而HLBOJ表现出更高浓度的绿色醛，例如己醛和柠檬烯和LINALOOL的降解化合物，如萜醇。香气提取物稀释分析对无比剥离油的应用导致长链醛鉴定（E，E）-2,4- Decadienal，（Z）-8-四苯甲酸，反式-4,5-环氧树脂 - （ e）-2-渐进剂，（z）-4-渐进剂和辛烷值在健康橙子的剥离油中的25个气味活性挥发物中具有最高的风味稀释因子。味道引导的分馏和HLBOJ次级代谢产物的鉴定，然后是感觉验证显示，紫荆花蛋白如紫荆体可以调节味道以引起不可接受的刺激/金属味道印象。苦组分的定量表明，具有在整个季节获得的橙子的味道和质量之间的褐藻素和黄芪浓度之间的良好相关性。

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