Flavor Profile in Fresh-squeezed Juice of Four Thai Lime Cultivars: Identification of Compounds that Influence Fruit Selection by Master Chefs
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Published:
Apr 13, 2020
Keywords:
Aroma Taste Volatile Non-volatile Flavor profile Lime
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Abstract
The flavor and sensory profiles that influenced the selection of 4 commercial Thai lime cultivars (Citrus aurantifolia Swingle cv. ‘Pan Rumpai’, ‘Pan Puang’, and ‘Pan Pijit’ and Citrus latifolia Tanaka cv. ‘Tahiti’) by Thai chefs were examined. Twenty-eight volatiles (7 monoterpenes, 13 sesquiterpenes, 4 monoterpene alcohols, 1 aldehyde, 2 monoterpene aldehydes, and 1 monoterpene ester) and 9 non-volatiles (citric acid, malic acid, succinic acid, ascorbic acid, sucrose, fructose, glucose, limonin, and naringin) contributing to the flavor of Thai lime juice were identified using dynamic headspace-gas chromatography-olfactometry-mass spectrometry and high-performance liquid chromatography, respectively. An interview of master chefs and an acceptance test of culinary students revealed that Pan Puang was the most preferred lime cultivar owing to its moderate sour taste and its unique floral aroma contributed by terpinolene and linalool, along with its low content of β-myrcene, which contributes to balsamic and pungent aroma notes.
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Korkitpoonpol, J., Suwannaprom, N., Keeratipibul, S., Wongravee, K., Phuwapraisirisan, P., Xiao, L., Boonbumrung, S., & Ngamchuachit, P. (2020). Flavor Profile in Fresh-squeezed Juice of Four Thai Lime Cultivars: Identification of Compounds that Influence Fruit Selection by Master Chefs. Applied Science and Engineering Progress, 13(2), 146–157. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/240600
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References
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[29] S. Yusof, H. M. Ghazali, and G. S. King, “Naringin content in local citrus fruits,” Food Chemistry, vol. 37, no. 2, pp. 113–121, 1990.
[30] D. R. Reed and A. Knaapila, “Genetics of taste and smell: Poisons and pleasures,” Progress in Molecular Biology and Translational Science, vol. 94, pp. 213–240, 2010.
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[32] E. R. D. Neta, S. D. Johanningsmeier, and R. F. McFeeters, “The chemistry and physiology of sour taste - A review,” Journal of Food Science, vol. 72, no. 2, pp. R33–R38, 2007.
[2] E. Nicolosi, Z. N. Deng, A. Gentile, S. La Malfa, G. Continella, and E. Tribulato, “Citrus phylogeny and genetic origin of important species as investigated by molecular markers,” Theoretical and Applied Genetics, vol. 100, no. 8, pp. 1155–1166, 2000.
[3] Department of Agriculture, “Improvement on Breeding and Crop Production Technology in Lime (Citrus aurantifolia Swingle),” Department of Agriculture, Bangkok, Thailand, Aug. 2018. [Online]. Available from: http://www.doa.go.th/ research/attachment.php?aid=2150
[4] A. A. Kader, “Flavor quality of fruits and vegetables,” Journal of the Science of Food and Agriculture, vol. 88, no. 11, pp. 1863–1868, 2008.
[5] M. S. Ladaniya, “Citrus fruit,” in Fruit Biochemistry, California: Academic Press, 2008. pp. 125–190.
[6] Z. Tietel, A. Plotto, E. Fallik, E. Lewinsohn, and R. Porat, “Taste and aroma of fresh and stored mandarins,” Journal of the Science of Food and Agriculture, vol. 91, no. 1, pp. 14–23, 2011.
[7] M. W. Cheong, S. Q. Liu, W. B. Zhou, P. Curran, and B. Yu, “Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice,” Food Chemistry, vol. 135, no. 4, pp. 2505–2513, 2012.
[8] E. R. Farnworth, M. Lagace, R. Couture, V. Yaylayan, and B. Stewart, “Thermal processing, storage conditions, and the composition and physical properties of orange juice,” Food Research International, vol. 34, no. 1, pp. 25–30, 2001.
[9] G. Allegrone, F. Belliardo, and P. Cabella, “Comparison of volatile concentrations in handsqueezed juices of four different lemon varieties,” Journal of Agricultural and Food Chemistry, vol. 54, no. 5, pp. 1844–1848, 2006.
[10] M. C. Gonzalez-Mas, J. L. Rambla, M. C. Alamar, A. Gutierrez, and A. Granell, “Comparative analysis of the volatile fraction of fruit juice from different Citrus species,” Plos One, vol. 6, no. 7, p. e22016, 2011.
[11] H. Kelebek, “Sugars, organic acids, phenolic compositions and antioxidant activity of Grapefruit (Citrus paradisi) cultivars grown in Turkey,” Industrial Crops and Products, vol. 32, no. 3, pp. 269–274, 2010.
[12] J. Zheng, B. Yang, S. Tuomasjukka, S. Ou, and H. Kallio, “Effects of latitude and weather conditions on contents of sugars, fruit acids, and ascorbic acid in black currant (Ribes nigrum L.) Juice,” Journal of Agricultural and Food Chemistry, vol. 57, no. 7, pp. 2977–2987, 2009.
[13] J. Chong, O. Soufan, C. Li, I. Caraus, S. Z. Li, G. Bourque, D. S. Wishart, and J. G. Xia, “Metaboanalyst 4.0: Towards more transparent and integrative metabolomics analysis,” Nucleic Acids Research, vol. 46, no. W1, pp. W486– W494, 2018.
[14] R. L. Rouseff, F. G. Gmitter, and J. W. Grosser, “Citrus breeding and flavour,” in Understanding Natural Flavors, Massachusetts: Springer, 1994. pp. 113–127.
[15] A. Etienne, M. Génard, P. Lobit, D. Mbeguié- A-Mbéguié, and C. Bugaud, “What controls fleshy fruit acidity? A review of malate and citrate accumulation in fruit cells,” Journal of Experimental Botany, vol. 64, no. 6, pp. 1451– 1469, 2013.
[16] V. Nour, I. Trandafir, and M. E. Ionica, “HPLC organic acid analysis in different citrus juices under reversed phase conditions,” Notulae Botanicae Horti Agrobotanici Cluj-Napoca, vol. 38, no. 1, pp. 44–48, 2010.
[17] A. Aprile, C. Federici, T. J. Close, L. De Bellis, L. Cattivelli, and M. L. Roose, “Expression of the H+-ATPase AHA10 proton pump is associated with citric acid accumulation in lemon juice sac cells,” Functional & Integrative Genomics, vol. 11, no. 4, pp. 551–563, 2011.
[18] F. Famiani, A. Baldicchi, A. Battistelli, S. Moscatello, and R. P. Walker, “Soluble sugar and organic acid contents and the occurrence and potential role of phosphoenolpyruvate carboxykinase (PEPCK) in gooseberry (Ribes grossularia L.),” Journal of Horticultural Science & Biotechnology, vol. 84, no. 3, pp. 249–254, 2009.
[19] K. J. Siebert, “Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties,” Food Quality and Preference, vol. 10, no. 2, pp. 129–137, 1999.
[20] M. Laska, “Taste responsiveness to foodassociated acids in the squirrel monkey (Saimiri sciureus),” Journal of Chemical Ecology, vol. 25, no. 7, pp. 1623–1632, 1999.
[21] J. Y. Low, R. L. McBride, K. E. Lacy, and R. S. Keast, “Psychophysical evaluation of sweetness functions across multiple sweeteners,” Chem Senses, vol. 42, no. 2, pp. 111–120, 2017.
[22] D. G. Guadagni, V. P. Maier, and J. G. Turnbaugh, “Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness,” Journal of the Science of Food and Agriculture, vol. 24, no. 10, pp. 1277–1288, 1973.
[23] J. Mookdasanit, H. Tamura, T. Yoshizawa, T. Tokunaga, and K. Nakanishi, “Trace volatile components in essential oil of Citrus sudachi by means of modified solvent extraction method,” Food Science and Technology Research, vol. 9, no. 1, pp. 54–61, 2003.
[24] N. T. M. Tu, Y. Onishi, H. S. Choi, Y. Kondo, H. Ukeda, and M. Sawamura, “Characteristic odour components of Citrus sp. (Kiyookadaidai) cold-pressed peel oil,” Flavour and Fragrance Journal, vol. 18, no. 6, pp. 515–520, 2003.
[25] H. Kelebek and S. Selli, “Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice,” Journal of the Science of Food and Agriculture, vol. 91, no. 10, pp. 1855–1862, 2011.
[26] A. Padrayuttawat, T. Yoshizawa, H. Tamura, and T. Tokunaga, “Optical isomer and odor thresholds of volatile constituents in Citrus sudachi,” Food Science and Technology International, Tokyo, vol. 3, no. 4, pp. 402–408, 1997.
[27] M. V. Albertini, E. Carcouet, O. Pailly, C. Gambotti, F. Luro, and L. Berti, “Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit,” Journal of Agricultural and Food Chemistry, vol. 54, no. 21, pp. 8335–8339, 2006.
[28] D. R. White and W. W. Widmer, “Application of highperformance anion-exchange chromatography with pulsed amperometric detection to sugar analysis in citrus juices,” Journal of Agricultural and Food Chemistry, vol. 38, pp. 1918–1921, 1990.
[29] S. Yusof, H. M. Ghazali, and G. S. King, “Naringin content in local citrus fruits,” Food Chemistry, vol. 37, no. 2, pp. 113–121, 1990.
[30] D. R. Reed and A. Knaapila, “Genetics of taste and smell: Poisons and pleasures,” Progress in Molecular Biology and Translational Science, vol. 94, pp. 213–240, 2010.
[31] A. Dunkel, M. Steinhaus, M. Kotthoff, B. Nowak, D. Krautwurst, P. Schieberle, and T. Hofmann, “Nature’s chemical signatures in human olfaction: A foodborne perspective for future biotechnology,” Angewandte Chemie International Edition, vol. 53, no. 28, pp. 7124–7143, 2014.
[32] E. R. D. Neta, S. D. Johanningsmeier, and R. F. McFeeters, “The chemistry and physiology of sour taste - A review,” Journal of Food Science, vol. 72, no. 2, pp. R33–R38, 2007.