Decoding the Nonvolatile Sensometabolome of Orange Juice (Citrus sinensis)

Anneke Glabasnia, Andreas Dunkel, Oliver Frank, Thomas Hofmann

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.

Original languageEnglish
Pages (from-to)2354-2369
Number of pages16
JournalJournal of agricultural and food chemistry
Volume66
Issue number10
DOIs
StatePublished - 14 Mar 2018

Keywords

  • astringency
  • bitter taste
  • half-tongue test
  • limonin
  • limonoid glucosides
  • nomilin
  • polymethoxylated flavones 5 6 7 3' 4'-pentamethoxyflavone-3-O-β-D-glucopyranoside
  • taste dilution analysis

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