Deterre Sophie C, Jeffries Kristen A, McCollum Greg, Stover Ed, Leclair Clotilde, Manthey John A, Bai Jinhe, Baldwin Elizabeth A, Raithore Smita, Plotto Anne
U.S. Horticultural Research Laboratory, USDA-ARS, Fort Pierce, Florida, USA.
Symrise AG, Teterboro, New Jersey, USA.
J Food Sci. 2023 Apr;88(4):1684-1699. doi: 10.1111/1750-3841.16499. Epub 2023 Mar 10.
Hybrids of Poncirus trifoliata L. Raf. with Citrus have shown degrees of tolerance to the deadly citrus greening disease, hence prompting interest as potential commercial varieties. Although P. trifoliata is known to produce fruit that is inedible, fruit from many advanced hybrid trees have not been evaluated for their quality potential. The sensory quality of selected Citrus hybrids with varying degrees of P. trifoliata in their pedigrees is reported herein. Four Citrus × P. trifoliata hybrids developed through the USDA Citrus scion breeding program-1-76-100, 1-77-105, 5-18-24, and 5-18-31-had acceptable eating quality and sweet and sour taste, with mandarin, orange, fruity-noncitrus, and floral flavors. On the other hand, hybrids with higher proportion of P. trifoliata in their pedigrees, US 119 and 6-23-20, produced a juice characterized by green, cooked, bitter, and Poncirus-like flavor and aftertaste. Partial least square regressions revealed that the Poncirus-like off-flavor is likely due to a combination of higher than typical amounts of sesquiterpene hydrocarbons (woody/green odor), monoterpenes (citrus/pine), and terpene esters (floral) and a lack of aldehydes with typical citrus odor (octanal, nonanal, and decanal). Sweetness and sourness were mostly explained by high sugars and acids, respectively. Further, carvones and linalool contributed to sweetness in the samples from early and late seasons, respectively. In addition to highlighting chemical contributors to sensory descriptors in Citrus × P. trifoliata hybrids, this study provides useful information on sensory quality for future citrus breeding efforts. PRACTICAL APPLICATION: The relationships between the sensory quality and secondary metabolites of Citrus × P. trifoliata hybrids described in this study help identify disease-resistant Citrus scion hybrids with acceptable flavor and help mobilize this resistance in future breeding efforts. It also shows potential of such hybrids to be commercialized.
枳（Poncirus trifoliata L. Raf.）与柑橘属的杂交种已表现出对致命的柑橘黄龙病的不同程度耐受性，因此引发了人们对其作为潜在商业品种的兴趣。尽管已知枳所结果实不可食用，但许多先进杂交树所结果实的品质潜力尚未得到评估。本文报道了在谱系中具有不同程度枳成分的选定柑橘杂交种的感官品质。通过美国农业部柑橘接穗育种计划培育出的四个柑橘×枳杂交种——1-76-100、1-77-105、5-18-24和5-18-31——具有可接受的食用品质以及酸甜口味，带有柑橘、橙子、水果非柑橘类和花香味道。另一方面，在谱系中枳比例较高的杂交种US 119和6-23-20所产果汁具有绿色、煮熟、苦味和类似枳的风味及余味。偏最小二乘回归分析表明，类似枳的不良风味可能是由于倍半萜烃（木质/绿色气味）、单萜（柑橘/松树味）和萜烯酯（花香）的含量高于典型水平，以及缺乏具有典型柑橘气味的醛类（辛醛、壬醛和癸醛）共同导致的。甜度和酸度大多分别由高糖和高酸来解释。此外，香芹酮和芳樟醇分别对早季和晚季样品的甜度有贡献。除了突出柑橘×枳杂交种中感官描述符的化学贡献成分外，本研究还为未来柑橘育种工作提供了有关感官品质的有用信息。实际应用：本研究中描述的柑橘×枳杂交种的感官品质与次生代谢产物之间的关系有助于识别具有可接受风味的抗病柑橘接穗杂交种，并有助于在未来育种工作中利用这种抗性。它还展示了此类杂交种商业化的潜力。
