Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102289

Kristen A. Jeffries , Zhen Fan , Matthew Mattia , Ed Stover , Elizabeth Baldwin , John A. Manthey , Andrew Breksa , Jinhe Bai , Anne Plotto

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Abstract

Bitterness and off-flavors are problematic in some citrus genotypes, particularly Citrus hybrids with Poncirus trifoliata in their pedigrees that have shown tolerance to the devastating citrus greening disease. Comprehensive chemical profiling combined with sensory analysis of bitterness were used to determine bitter compounds in citrus juice. A selection of genotypes including orange, grapefruit, pummelo, tangelo, mandarin hybrids with and without P. trifoliata in their pedigrees, as well as pure P. trifoliata, were analyzed due to their broad range in bitterness intensity. Widely targeted LC-MS/MS analysis of flavonoids and limonoids confirmed the role of limonin, nomilin, neohesperidin and poncirin in bitterness perception. Other flavonoids, mainly rhoifolin, apigenin, and tricin also correlated with bitterness. Notably, rhoifolin was more strongly correlated with bitterness than the previously known bitter compounds. Identifying the compounds that contribute to bitterness in citrus is a crucial first step for future breeding efforts aimed at reducing these compounds biosynthetically.

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黄酮类化合物对柑桔和柑桔杂交种果汁苦味的影响

苦味和异味在某些柑橘基因型中是有问题的，特别是在其血统中具有三叶Poncirus trifoliata的柑橘杂交种，它们对破坏性的柑橘绿化病表现出耐受性。采用综合化学分析与苦味感官分析相结合的方法测定柑桔汁中的苦味成分。对柑橘、柚子、柚子、柑橘、柑桔的三叶霉杂交和纯三叶霉的基因型进行了选择分析，因为三叶霉的苦味强度范围广。广泛靶向的LC-MS/MS分析证实了柠檬素、诺米林、新橙皮苷和ponciin在苦味感知中的作用。其他类黄酮，主要是红花素、芹菜素和tricin，也与苦味有关。值得注意的是，与之前已知的苦味化合物相比，rhoifolin与苦味的相关性更强。确定导致柑橘苦味的化合物是未来育种工作的关键第一步，旨在减少这些化合物的生物合成。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.