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Title: Effect of Huanglongbing (HLB) disease on orange fruit flavor

Author
item Dea, Sharon
item Baldwin, Elizabeth - Liz
item Plotto, Anne
item Bai, Jinhe
item Manthey, John
item Narciso, Jan
item McCollum, Thomas
item IREY, MIKE - Us Sugar Corporation

Submitted to: Gordon Research Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 6/17/2010
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: It is known that the destructive citrus greening, or Huanglongbing (HLB), disease causes orange fruit to be smaller, lopsided and greener. It was also reported that HLB fruit and resulting juice are perceived as being more sour, bitter and off-flavored, even though it hasn’t been well documented nor the potential off-flavors identified. The off-flavor was correlated with lower sugars, and sometimes with higher acids. Differences in flavor between symptomatic and healthy fruit were also correlated with higher limonin levels, although they were below taste thresholds. Data on limonin and nomilin thresholds have been previously reported in water but never in a complex mixture. In order to understand and characterize what are the metabolites responsible for the bitter off-favor of HLB orange fruit, thresholds of limonin, nomilin, and their combination in a sugar and acid matrix were determined by taste panels. The results will be presented at the meeting.