Work

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

Year: 2025

Type: article

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, apigenin, and tricin also correlated with bitterness. Notably, rhoifolin was more strongly correlated with bitterness than the previously known bitter compounds. Identifying the compounds that contribute to bitterness in citrus is a crucial first step for future breeding efforts aimed at reducing these compounds biosynthetically. • Bitterness of eleven citrus accessions ranged from 1.5 to 11.2 on a 0–15 scale. • GC–MS and LC-MS/MS were used to profile volatile and non-volatile compounds. • Some volatile monoterpenes and sesquiterpenes were correlated with bitterness. • Rhoifolin, apigenin and tricin flavonoids were correlated with bitterness in citrus. • Identified bitter compounds can be used as negative biomarkers in citrus breeding.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102289