Simons Tyler, McNeil Christopher, Pham Vi D, Wang Siyu, Wang Yu, Slupsky Carolyn, Guinard Jean-Xavier
1Department of Food Science & Technology, University of California, Davis, One Shields Ave, Davis, CA 95616 USA.
2Depart of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611 USA.
NPJ Sci Food. 2019 Oct 30;3:22. doi: 10.1038/s41538-019-0055-7. eCollection 2019.
Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking. Eight identified chemical clusters related to numerous sensory attributes and consumer preferences. Differences in adult and child preferences led to the discovery of six consumer clusters (four adult and two child). Sweetness, overall flavor, sourness, fruity flavor, and juiciness were identified as the main sensory drivers of liking for the consumers. Fructose, glucose, and proline were among the compounds that best explained perceived sweetness while sourness was correlated with citrate and ascorbate. Perceived fruity flavor increased with higher concentrations of ethanol. We conclude that consumers differ in their preferences for Navel oranges and desire fruit that is higher in both sweetness and sourness.
对七批在加利福尼亚种植的市售脐橙进行了风味组学、代谢组学、感官描述分析和消费者测试技术评估，以确定喜好的感官和化学驱动因素。八个已识别的化学簇与众多感官属性和消费者偏好相关。成人和儿童偏好的差异导致发现了六个消费者群体（四个成人和两个儿童）。甜度、整体风味、酸度、果香和多汁性被确定为消费者喜好的主要感官驱动因素。果糖、葡萄糖和脯氨酸是最能解释感知甜度的化合物，而酸度与柠檬酸盐和抗坏血酸盐相关。随着乙醇浓度的升高，感知到的果香增加。我们得出结论，消费者对脐橙的偏好存在差异，并且希望水果具有更高的甜度和酸度。
