title: Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
abstract: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control "Hamlin" and "Valencia" oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as gamma-terpinene and alpha-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.
authors.affiliation: Univ. of Florida, Citrus Research and Education Center, FL, USA.
authors.forename: Lilibeth
authors.initials: L
authors.lastname: Dagulo
authors.forename: Michelle D
authors.initials: MD
authors.lastname: Danyluk
authors.forename: Timothy M
authors.initials: TM
authors.lastname: Spann
authors.forename: M Filomena
authors.initials: MF
authors.lastname: Valim
authors.forename: Renée
authors.initials: R
authors.lastname: Goodrich-Schneider
authors.forename: Charles
authors.initials: C
authors.lastname: Sims
authors.forename: Russell
authors.initials: R
authors.lastname: Rouseff
mesh_terms: D000080462:Acyclic Monoterpenes; D000873:Anthracenes; D001628:Beverages / Q000382:microbiology*; D032084:Citrus sinensis / Q000737:chemistry* / Q000382:microbiology*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D036701:Limonins / Q000737:chemistry; D039821:Monoterpenes / Q000737:chemistry; D010935:Plant Diseases / Q000382:microbiology*; D012230:Rhizobiaceae; D052617:Solid Phase Microextraction / Q000379:methods; D013652:Taste Threshold; D013729:Terpenes / Q000737:chemistry
chemical_list: D000080462:Acyclic Monoterpenes; C546739:AnOV compound; D000873:Anthracenes; D036701:Limonins; D039821:Monoterpenes; D013729:Terpenes; C018584:linalool; C001546:limonin