Huanglongbing (HLB), one of the most severe citrus diseases worldwide, is now the major concern for the citrus industry, in particular in the production of orange juice. So far there has been no cure for HLB. The citrus breeding program at the Citrus Research and Education Center (CREC, University of Florida) has developed some specific mandarin hybrids that have shown relatively high tolerance to HLB and produced fruits with a distinctive orange-like flavor. In order to enhance the flexibility of raw material in the HLB era, it is necessary to understand the flavor differences of sweet orange and mandarin. The aim of the study was to differentiate the characteristic flavor of orange and mandarin using aroma recombination and omission studies. It was revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α -pinene, limonene, and (<i>E ,E</i>)-2,4-decadienal were considered key components for mandarin-like aroma.

Differentiation between flavors of sweet orange (Citrus sinensis) and mandarin (Citrus reticulata)

256th National Meeting (2018)

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