Grant Information

USE OF VOLATILES TO INDUCE SWEET AND/OR SUPPRESS BITTERNESS IN ORANGE JUICE

Sponsoring Institution Agricultural Research Service/USDA
Status ACTIVE
Funding Source USDA COOPERATIVE AGREEMENT
Reporting Frequency Annual
Project Director BALDWIN E A
Accession Number 424262
Project Number 6034-41430-005-25S
Dates 2012-12-01 - 2014-08-30
Performing Department FOOD SCI & HUMAN NUTRITION
Recipient Organization UNIVERSITY OF FLORIDA
118 NEWINS-ZEIGLER HALL
GAINESVILLE,FL 32611
Keywords aroma
disease
flavor
huanglongbing
juice
orange
sensory
volatiles
Research Effort Applied (40%)
Basic (40%)
Developmental (20%)
Classification Parameters
Knowledge AreaSubject of InvestigationField of SciencePercent
502 - New and Improved Food Products 999 - Citrus, general/other 1000 - Biochemistry and biophysics 50%
502 - New and Improved Food Products 1129 - Berries and cane fruits, general/other 1160 - Pathology 20%
503 - Quality Maintenance in Storing and Marketing Food Products 1469 - Solanaceous and related crops, general/other (for potato use 1310) 2000 - Chemistry 20%
503 - Quality Maintenance in Storing and Marketing Food Products 1099 - Tropical/subtropical fruit, general/other 1020 - Physiology 10%
Goals / Objectives
Identify aroma volatiles in oranges that can supress bitterness and sourness and/or enhance sweetness for creation of an aroma package for use in managing disease-induced bitterness in orange juice products.
Methods (unparsed)

ARS will partner with a sensory scientist at the University of Florida (UF) Food Science and Human Nutrition Department and psychophysicist at the Dental Department to identify orange aroma volatiles that mask bitterness and/or enhance sweetness using chemical and sensory data from orange juice samples provided by the industry Cooperator and from several years of harvests in the ARS inventory. ARS samples will be analyzed by a consumer sensory panel at UF and a trained sensory panel at ARS. Chemical analyses of volatiles, sugars, acids and limonoids (bitter compounds) will be done by ARS. Chemical and sensory data will then be analyzed using multivariate statistics to identify volatile compounds that mask or enhance sourness, bitterness and sweetness.

Methods
ARS will partner with a sensory scientist at the University of Florida (UF) Food Science and Human Nutrition Department and psychophysicist at the Dental Department to identify orange aroma volatiles that mask bitterness and/or enhance sweetness using chemical and sensory data from orange juice samples provided by the industry Cooperator and from several years of harvests in the ARS inventory. ARS samples will be analyzed by a consumer sensory panel at UF and a trained sensory panel at ARS. Chemical analyses of volatiles, sugars, acids and limonoids (bitter compounds) will be done by ARS. Chemical and sensory data will then be analyzed using multivariate statistics to identify volatile compounds that mask or enhance sourness, bitterness and sweetness.
Project Timeline Tracking

Outputs

This project is related to Objective 2 of the in-house project: Relate chemical composition to sensory flavor and pathogen resistance data to determine which compounds are important for flavor or have antimicrobial properties. Frozen orange juice samples from the US Horticultural Research Laboratory (USHRL) inventory (2010-2013) were shipped to the Food Science and Human Nutrition Department (FSHN) at the University of Florida (UF), along with four harvests by the cooperator. Samples from these juices were presented to a consumer panel at UF-FSHN to represent a range of orange juice quality for Hamlin and Valencia varieties from different locations and with or without Huanglongbing (HLB) disease and the data is now undergoing analysis. When analyzed, the data will be compared to ongoing chemical analyses for sugars, acids, aroma volatiles and bitter limonoids as well as trained panel data at USHRL.