ArticleFoods (Basel, Switzerland)2016
Changes in Volatile and Non-Volatile Flavor Chemicals of "Valencia" Orange Juice over the Harvest Seasons.
Article in Foods (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 67 citations in OpenAlex.
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- Effect of Huanglongbing on the Volatile Organic Compound Profile of Fruit Juice and Peel Oil in 'Ray Ruby' Grapefruit.Foods (Basel, Switzerland) · 2023Article
- A Targeted Metabolomics Approach to Study Secondary Metabolites and Antioxidant Activity in 'Kinnow Mandarin' during Advanced Fruit Maturity.Foods (Basel, Switzerland) · 2022Article
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- Non-invasive quantification of vitamin C, citric acid, and sugar in 'Valência' oranges using infrared spectroscopies.Journal of food science and technology · 2021Article
- Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing.Current research in food science · 2021Article
- Field Evaluation of Chemotherapy on HLB-Affected Citrus Trees With Emphasis on Fruit Yield and Quality.Frontiers in plant science · 2021Article
- Variation in limonin and nomilin content in citrus fruits of eight varieties determined by modified HPLC.Food science and biotechnology · 2019Article
- Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition.Molecules (Basel, Switzerland) · 2019Article
- Proteomic and metabolomic analyses provide insight into the off-flavour of fruits from citrus trees infected with 'Horticulture research · 2019Article
- Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review.Frontiers in plant science · 2018Review
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Florida "Valencia" oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.
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