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

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,

SUBMITTER: Jeffries KA 

PROVIDER: S-EPMC11905843 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature