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Yan J, Wang H, Yang B, Zhang W, Cao Z, Zhao P, Dong Z, Ren F, Chen L. Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis. Front Nutr 2024; 11:1461224. [PMID: 39267861 PMCID: PMC11390415 DOI: 10.3389/fnut.2024.1461224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Accepted: 08/15/2024] [Indexed: 09/15/2024] Open
Abstract
Background Hulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor. Methods In this study, the volatile organic compounds (VOCs) in four kinds of Hulatang from two representative regions in Henan Province (Xiaoyaozhen and Beiwudu) were evaluated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results The results showed that Xiaoyaozhen Hulatang exhibited more ethers, fewer terpenes and ketones than Beiwudu Hulatang. Additionally, Hulatang from different regions were classified using the orthogonal partial least squares-discriminant analysis (OPLS-DA) based on GC-IMS data. Twenty aroma substances were selected as the potential markers using the variable importance in the projection (VIP) variable selection method. Additionally, fifteen aroma components significantly contributing to the aroma of Hulatang were screened using the relative odor activity value (ROAV) (ROAV > 1). Combined with the sensory score results, twelve key substances with significant correlation with odor perception were selected. The flavor characteristics of the key substances revealed that the flavor of Hulatang was mainly composed of volatile components with camphor, green, almond, fatty, spicy, herbal, vegetable, fruity, floral, musty, and solvent aromas. Conclusion Overall, the experimental results provide a theoretical basis for evaluating the flavor characteristics of Hulatang from different regions using GC-IMS.
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Affiliation(s)
- Jing Yan
- Food Laboratory of Zhong Yuan, Luohe, China
| | - Heng Wang
- Food Laboratory of Zhong Yuan, Luohe, China
| | - Bing Yang
- Food Laboratory of Zhong Yuan, Luohe, China
| | | | | | | | - Zijie Dong
- Food Laboratory of Zhong Yuan, Luohe, China
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Fan Z, Jeffries KA, Sun X, Olmedo G, Zhao W, Mattia MR, Stover E, Manthey JA, Baldwin EA, Lee S, Gmitter FG, Plotto A, Bai J. Chemical and genetic basis of orange flavor. SCIENCE ADVANCES 2024; 10:eadk2051. [PMID: 38416837 PMCID: PMC10901466 DOI: 10.1126/sciadv.adk2051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Accepted: 01/26/2024] [Indexed: 03/01/2024]
Abstract
Sweet orange (Citrus sinensis) exhibits limited genetic diversity and high susceptibility to Huanglongbing (HLB). Breeding HLB-tolerant orange-like hybrids is in dire need. However, our understanding of the key compounds responsible for orange flavor and their genetic regulation remains elusive. Evaluating 179 juice samples, including oranges, mandarins, Poncirus trifoliata, and hybrids, distinct volatile compositions were found. A random forest model predicted untrained samples with 78% accuracy and identified 26 compounds crucial for orange flavor. Notably, seven esters differentiated orange from mandarin flavor. Cluster analysis showed six esters with shared genetic control. Differential gene expression analysis identified C. sinensis alcohol acyltransferase 1 (CsAAT1) responsible for ester production in orange. Its activity was validated through overexpression assays. Phylogeny revealed the functional allele was inherited from pummelo. A SNP-based DNA marker in the coding region accurately predicted phenotypes. This study enhances our understanding of orange flavor compounds and their biosynthetic pathways and expands breeding options for orange-like cultivars.
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Affiliation(s)
- Zhen Fan
- Horticultural Sciences Department, IFAS Gulf Coast Research and Education Center, University of Florida, Wimauma, FL 33598, USA
| | | | - Xiuxiu Sun
- Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, USDA-ARS, Hilo, HI 96720, USA
| | - Gabriela Olmedo
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
| | - Wei Zhao
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
| | - Matthew R. Mattia
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
| | - Ed Stover
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
| | - John A. Manthey
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
| | | | - Seonghee Lee
- Horticultural Sciences Department, IFAS Gulf Coast Research and Education Center, University of Florida, Wimauma, FL 33598, USA
| | - Frederick G. Gmitter
- Horticultural Sciences Department, IFAS Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA
| | - Anne Plotto
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
| | - Jinhe Bai
- Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, 34945, USA
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3
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Karimkhani MM, Nasrollahzadeh M, Maham M, Jamshidi A, Kharazmi MS, Dehnad D, Jafari SM. Extraction and purification of α-pinene; a comprehensive review. Crit Rev Food Sci Nutr 2022; 64:4286-4311. [PMID: 36384372 DOI: 10.1080/10408398.2022.2140331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is the most abundant terpene in nature. When extracting α-pinene from plants and, to a lesser extent, fruits, given that its purity is essential, purification methods should also be used as described in this study. Also, an attempt has been made to describe the extraction techniques of α-pinene, carried out by conventional and novel methods. Some disadvantages of conventional methods (such as hydrodistillation or solvent extraction) are being time consuming, low capacity per batch and being labor intensive and the requirement of trained operators. Most novel methods, such as supercritical fluid extraction and microwave-assisted extraction, can reduce the extraction time, cost, and energy compared to conventional methods, and, in fact, the extraction and preservation efficiency of α-pinene in these methods is higher than conventional methods. Although the above-mentioned extraction methods are effective, they still require rather long extraction times. In fact, advanced methods such as green and solvent-free ultrasonic-microwave-assisted extraction are much more efficient than microwave-assisted extraction and ultrasound-assisted extraction because the extraction efficiency and separation of α-pinene in these methods are higher; furthermore, no solvent consumption and maximum extraction efficiency are some crucial advantages of these techniques. However, the application of some novel methods, such as ultrasound-assisted extraction, in industry scale is still problematic because of their intricate design data.
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Affiliation(s)
- Mohammad Mahdi Karimkhani
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmoud Nasrollahzadeh
- Max Bergmann Center of Biomaterials, Institute of Materials Science, Technische Universität Dresden, Dresden, Germany
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran
| | - Mehdi Maham
- Department of Chemistry, Aliabad Katoul Branch, Islamic Azad University, Aliabad Katoul, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Danial Dehnad
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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4
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Bureš MS, Maslov Bandić L, Vlahoviček-Kahlina K. Determination of Bioactive Components in Mandarin Fruits: A Review. Crit Rev Anal Chem 2022; 53:1489-1514. [PMID: 35157545 DOI: 10.1080/10408347.2022.2035209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023]
Abstract
During the last decade, there has been a continuous rise in the consumption of fresh easy-to-peel mandarins. However, the majority of the knowledge comes from other citrus fruit, like orange, while there are relatively few studies about mandarins and no comprehensive research on literature data about them. One of the most important steps in the analytical process is sample preparation. Its value is evident in analyzing the samples with complex matrices, such as in mandarin fruit. In addition, mandarin contains hundreds to thousands of various compounds and metabolites, some of them present in extremely low concentrations, that interfere with the detection of one another. Hence, mandarin samples are commonly pretreated by extraction to facilitate analysis of bioactive compounds, improve accuracy and quantification levels. There is an abundance of extraction techniques available, depending on the group of compounds of interest. Finally, modern analytical techniques, have been applied to cope with numerous bioactive compounds in mandarins. Considering all the above, this review aims to (i) list the most valuable procedures of sample preparation, (ii) highlight the most important techniques for extraction of bioactive compounds from mandarin fruit, and (iii) summarize current trends in the identification and determination of bioactive compounds in mandarin.
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Affiliation(s)
| | - Luna Maslov Bandić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
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Sun X, Yang H, Zhao W, Bourcier E, Baldwin EA, Plotto A, Irey M, Bai J. Huanglongbing and Foliar Spray Programs Affect the Chemical Profile of "Valencia" Orange Peel Oil. FRONTIERS IN PLANT SCIENCE 2021; 12:611449. [PMID: 33995429 PMCID: PMC8118161 DOI: 10.3389/fpls.2021.611449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 02/16/2021] [Indexed: 05/03/2023]
Abstract
Florida orange trees have been affected by huanglongbing (HLB) for more than a decade. To alleviate disease-caused tree decline, maintain fruit productivity, and reduce disease transmission, enhanced foliar spray programs combining vector control and nutritional supplementation have been applied to healthy and diseased trees. The aim of this research was to discover if the various foliar sprays affect fruit peel oil chemical components. In this study, "Valencia" orange trees, with or without HLB (HLB±), were treated with the grower standard program (control, C) or one of four proprietary enhanced foliar spray programs (N1, N2, N3, and N4) over 16 months. Compared with HLB-, HLB+ samples had lower concentrations of typical peel oil components, including valencene, octanal, and decanal, and were abundant in oxidative/dehydrogenated terpenes, such as carvone and limonene oxide. However, limonene, the dominant component, was not affected by any treatment. Control and three out of four enhanced foliar spray programs, N2, N3, and N4, had very little influence on the chemical profiles of both HLB- and HLB+ samples, while N1 treatment greatly altered the chemical profile of HLB+ samples, resulting in peel oil similar to that of HLB- samples.
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Affiliation(s)
- Xiuxiu Sun
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | - Huqing Yang
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
- Zhejiang A & F University, Hangzhou, China
| | - Wei Zhao
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | - Elise Bourcier
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | | | - Anne Plotto
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
| | - Mike Irey
- Southern Gardens Citrus Nursery, Clewiston, FL, United States
| | - Jinhe Bai
- USDA/ARS Horticultural Research Laboratory, Fort Pierce, FL, United States
- *Correspondence: Jinhe Bai,
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Li H, Shui Y, Li S, Xing Y, Xu Q, Li X, Lin H, Wang Q, Yang H, Li W, Che Z. Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1792924] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- He Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Shaohua Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
- Administration for Market Regulation of Weiyuan County, Neijiang, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Xuanlin Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hongbin Lin
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qin Wang
- Department of Nutrition and Food Science, Maryland University, College Park, MD, USA
| | - Hua Yang
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Wenxiu Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Zhenming Che
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
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Yao L, Yu Q, Huang M, Hung W, Grosser J, Chen S, Wang Y, Gmitter FG. Proteomic and metabolomic analyses provide insight into the off-flavour of fruits from citrus trees infected with ' Candidatus Liberibacter asiaticus'. HORTICULTURE RESEARCH 2019; 6:31. [PMID: 30792870 PMCID: PMC6375920 DOI: 10.1038/s41438-018-0109-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 11/11/2018] [Accepted: 11/15/2018] [Indexed: 05/18/2023]
Abstract
Orange fruit from trees infected by 'Candidatus Liberibacter asiaticus' (CaLas) often do not look fully mature and exhibit off-flavours described as bitter, harsh, and metallic rather than juicy and fruity. Although previous studies have been carried out to understand the effect of CaLas on the flavour of orange juice using metabolomic methods, the mechanisms leading to the off-flavour that occurs in Huanglongbing (HLB)-symptomatic fruit are not well understood. In this study, fruits were collected from symptomatic and healthy Valencia sweet orange (Citrus sinensis) trees grafted on Swingle (C. paradisi X Poncirus trifoliata) rootstock. Isobaric tags for relative and absolute quantification (iTRAQ) and gas chromatography-mass spectrometry (GC-MS) were used to measure the proteins, sugars, organic acids, amino acids, and volatile terpenoids. The results showed that most of the differentially expressed proteins involved in glycolysis, the tricarboxylic acid (TCA) cycle and amino-acid biosynthesis were degraded, and terpenoid metabolism was significantly downregulated in the symptomatic fruit. Valencene, limonene, 3-carene, linalool, myrcene, and α-terpineol levels were significantly lower in fruit from CaLas-infected trees than from healthy trees. Similar phenomena were observed for sucrose and glucose. Our study indicated that off-flavour of symptomatic fruit was associated with a reduction in the levels of terpenoid products and the downregulation of proteins in glycolysis, the TCA cycle, and the terpenoid biosynthesis pathway.
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Affiliation(s)
- Lixiao Yao
- Citrus Research Institute, Southwest University, Chongqing, China
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
| | - Qibin Yu
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
| | - Ming Huang
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
| | - Weilun Hung
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
| | - Jude Grosser
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
| | - Shanchun Chen
- Citrus Research Institute, Southwest University, Chongqing, China
| | - Yu Wang
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
| | - Frederick G. Gmitter
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850 USA
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8
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Feng S, Suh JH, Gmitter FG, Wang Y. Differentiation between Flavors of Sweet Orange ( Citrus sinensis) and Mandarin ( Citrus reticulata). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:203-211. [PMID: 0 DOI: 10.1021/acs.jafc.7b04968] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Affiliation(s)
- Shi Feng
- Department
of Food Science and Human Nutrition, University of Florida, 572 Newell
Drive, Gainesville, Florida 32611, United States
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