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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCEMENT OF FRUIT AND FRUIT PRODUCT FLAVOR QUALITY USING ANALYTICAL/SENSORY METHODS

Location:

Title: HLB effects on the flavor of orange juice

Authors
item Baldwin, Elizabeth
item Plotto, Anne
item Dea, Sharon
item Manthey, John
item McCollum, Thomas
item Irey, Mike -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 11, 2010
Publication Date: N/A

Technical Abstract: The citrus greening disease or Huanglongbing (HLB) disease has been reported to affect orange fruit and juice flavor, but until now was never well documented. Sensory and chemical flavor studies were conducted to compare juice from fruit harvested from healthy trees to juice from asymptomatic and symptomatic fruit (symptomatic for HLB) from HLB-diseased trees. Results showed that there were minor or no flavor differences in sensory tests between juice from healthy fruit and asymptomatic HLB fruit. Juice from HLB fruit symptomatic for the disease (small, green and lopsided) did exhibit off flavors described as sour, bitter and metallic among other descriptors. Chemical analyses showed lower levels of sugars and soluble solids. Chemical analyses also showed higher levels of the bitter compounds, limonin and nomilin, however, these levels were below taste thresholds.

Last Modified: 10/23/2014
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