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

IF 6.5 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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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.