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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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Pan X, Bi S, Lao F, Wu J. Factors affecting aroma compounds in orange juice and their sensory perception: A review. Food Res Int 2023; 169:112835. [PMID: 37254409 DOI: 10.1016/j.foodres.2023.112835] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Effect of Huanglongbing on the Volatile Organic Compound Profile of Fruit Juice and Peel Oil in 'Ray Ruby' Grapefruit. Foods 2023; 12:foods12040713. [PMID: 36832788 PMCID: PMC9955810 DOI: 10.3390/foods12040713] [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: 11/17/2022] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
Along with orange and mandarin, grapefruit production in Florida has declined sharply due to Huanglongbing (HLB), or citrus greening disease, caused by Candidatus Liberibacter asiaticus (CLas). HLB affects the volatile profiles of juice and peel oil in oranges, but there is limited information on grapefruit. In this research, 'Ray Ruby' grapefruit were harvested in 2020 and 2021 from healthy (HLB-) and HLB-affected (HLB+) trees. Peel oil was extracted by hydrodistillation, and the volatiles were analyzed by direct injection of the oil samples into gas chromatography-mass spectrometry (GC-MS). Volatiles in the juice were analyzed by headspace (HS)-solid-phase microextraction (SPME) coupled with GC-MS. HLB significantly altered the volatile profiles of peel oil and juice in 'Ray Ruby' grapefruit. Juice samples of HLB+ fruits had lower decanal, nonanal, and octanal, important citrus juice flavor compounds. HLB+ samples also showed reduced content of nonterpene compounds, other aliphatic and terpene aldehydes, and terpene ketones. Ethanol, acetaldehyde, ethyl acetate, and ethyl butanoate were increased in HLB+ juice samples, indicating an HLB-induced stress response. The most abundant compounds D-limonene and β-caryophyllene, as well as other sesquiterpenes, were increased in HLB+ juice and peel oil samples. On the other hand, the oxidative/dehydrogenated terpenes were increased by HLB in peel oil but decreased in the juice sample. Nootkatone, the key grapefruit volatile was consistently reduced by HLB in both peel oil and juice samples. The impact of HLB on nootkatone deteriorated the quality of both juice and peel oil in grapefruits.
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Zhang LL, Chen Y, Li ZJ, Fan G, Li X. Production, Function, and Applications of the Sesquiterpenes Valencene and Nootkatone: a Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:121-142. [PMID: 36541855 DOI: 10.1021/acs.jafc.2c07543] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Valencene and nootkatone, two sesquiterpenes, extracted from natural sources, have great market potential with diverse applications. This paper aims to comprehensively review the recent advances in valencene and nootkatone, including source, production, physicochemical and biological properties, safety and pharmacokinetics evaluation, potential uses, and their industrial applications as well as future research directions. Microbial biosynthesis offers a promising alternative approach for sustainable production of valencene and nootkatone. Both compounds exert various beneficial activities, including antimicrobial, insecticidal, antioxidant, anti-inflammatory, anticancer, cardioprotective, neuroprotective, hepatoprotective, and nephroprotective and other activities. However, most of the studies are performed in animals and in vitro, making it difficult to give a conclusive description about their health benefits and extend their application. Hence, more attention should be paid to in vivo and long-term clinical studies in the future. Moreover, valencene and nootkatone are considered safe for consumption and show great promise in the applications of food, cosmetic, pharmaceutical, chemical, and agricultural industries.
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Affiliation(s)
- Lu-Lu Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Yan Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Zhi-Jian Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
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Dantas LB, Alcântara IS, Júnior CPS, de Oliveira MRC, Martins AO, Dantas TM, Ribeiro-Filho J, Coutinho HDM, Passos FR, Quintans-Júnior LJ, Almeida JRG, Cruz-Martins N, Kim B, de Menezes IRA. In vivo and in silico anti-inflammatory properties of the sesquiterpene valencene. Biomed Pharmacother 2022; 153:113478. [DOI: 10.1016/j.biopha.2022.113478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/25/2022] Open
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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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