Citrus greening disease or huanglongbing (HLB) has reduced yields in Florida by over 80%, while also reducing juice quality due to decreased sugars, sometimes increased acids, increased bitter limonoids and astringent/bitter flavonoids as well as an altered aroma profile.  Compounds obtained from orange juice (OJ) and orange peel molasses (PM), and as such considered “from the named fruit” (FTNF), were tested for their effects on HLB-affected OJ flavor for bitterness enhancement or suppression.  These and other “target” compounds, reportedly found in citrus and with ability to affect flavor, were spiked into off-flavored HLB-affected reference juices.  A trained sensory panel evaluated reference juices spiked with fractions or “target” compounds in comparison with unspiked juice for sweetness, bitterness, astringency and aftertaste.  OJ spiked with fractions containing polymethoxyflavones (PMFs), hydroxycinnamic acids (HCAs) and/or hesperidin induced bitterness. Of the “target” compounds, feruloyl putrescine, taxifolin and neodiosmin were most effective in suppressing bitterness, while feruloyl putrescine also supressed astringency and aftertaste.  Feruloyl putrescine and neodiosmin enhanced the perception of sweetness as well.  Some OJ and PM fractions containing limonin, nomilin, HCAs, hesperidin, and/or PMFs enhanced HLB off-flavors such as sourness, bitterness, astringency, aftertaste, and/or suppressed sweetness.  Other fractions, however, containing feruloyl putrescine enhanced sweetness and suppressed bitterness, sourness, astringency and/or aftertaste.  Compounds that improved the flavor of HLB-affected juice, and are also FTNF, may be useful as a second generation add-back flavor management strategy for HLB-affected orange juice.<br/>

Mitigation of off-flavor in huanglongbing-affected orange juice using natural citrus non-volatile compounds

2019 Spring National Meeting

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