Huanglongbing (HLB), also known as citrus greening disease, has been a concern for the citrus industry as it progressively damages and ultimately kills citrus trees. While the disease does not affect human health, it is associated with giving bitter off-flavor to citrus products such as orange juice. The objective of this study was to determine the level of HLB-juice (juice made from fruit harvested from HLB-infected trees) that can be added to healthy juice (made from fruit harvested from healthy trees) so that the off-flavor associated with such juice is not perceived. For this, we blended 6.25, 12.5, 25, 50 and 100% HLB- infected Hamlin and Valencia orange juices (2009 season) with respective healthy juices. Notable differences were found chemically as well as from a sensory panel for both cultivars. Increments in the amount of HLB juice added resulted in 20-40% decrease in the concentration of sucrose and glucose (more in Valencia) whereas limonin and nomilin, the two metabolites linked to bitter off-taste in orange juice, increased by 2 to 6 times (more in Hamlin). However, additions of 6.05 and 12.5% HLB juices accounted for less than 7% changes. In agreement with the chemical data, principal component analysis obtained by electronic-tongue also showed that these two blends were similar to healthy juices. This result was also corroborated by sensory tests as less than 4% of the 22 trained panelists were able to recognize taste differences for 6.25 and 12.5% HLB juices for both cultivars. Findings from this study show that adding small amounts of HLB juice to healthy juice does not compromise taste quality.

Effect of blending Huanglongbing (HLB) infected orange juice with healthy juice on flavor quality

246th National Meeting (2013)

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