Molecular-Sensory Decoding of the Citrus latifolia Aroma

• Published in: Journal of agricultural and food chemistry Vol. 72; no. 26; pp. 14874 - 14886
• Main Authors: Schulze, Lara Joanna, Schäfer, Uwe, Beier, Regina, Hartmann, Beate, Wüst, Matthias, Krammer, Gerhard E.
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 03.07.2024
• Subjects: acetates; Adult; Citrus - chemistry; Citrus latifolia; distillation; Female; flavor; Flavoring Agents - chemistry; Food and Beverage Chemistry/Biochemistry; food chemistry; Fruit - chemistry; Gas Chromatography-Mass Spectrometry; Humans; limonene; Limonene - analysis; Limonene - chemistry; Male; Odorants - analysis; odors; oils; Plant Oils - chemistry; quantitative analysis; Smell; Taste; Volatile Organic Compounds - chemistry; FD factor; GC/MS-O; Citrus latifolia; RFA values; aroma extract dilution analysis; sensorial evaluation
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.4c02059

A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.