Impact of d-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception.

Food Chem

Departamento de Biotecnología y Mejora Vegetal de Especies Cultivadas, Instituto de Biología Molecular y Celular de Plantas - Consejo Superior de Investigaciones Científicas (IBMCP-CSIC), Av. Ingeniero Fausto Elio s/n. 46022 Valencia, Spain; Fundo de Defesa da Citricultura, 14807-040 Vila Melhado, Araraquara, São Paulo, Brazil. Electronic address:

Published: February 2017

AI Article Synopsis

  • * Transgenic oranges were modified to alter levels of d-limonene and other compounds, revealing that significant decreases or increases in these compounds can result in neutral odor perceptions.
  • * An increase in ethyl esters was noted to enhance preference among tasters, highlighting the potential of this research to improve understanding of food selection principles.

Article Abstract

Citrus fruits are characterized by a complex mixture of volatiles making up their characteristic aromas, being the d-limonene the most abundant one. However, its role on citrus fruit and juice odor is controversial. Transgenic oranges engineered for alterations in the presence or concentration of few related chemical groups enable asking precise questions about their contribution to overall odor, either positive or negative, as perceived by the human nose. Here, either down- or up-regulation of a d-limonene synthase allowed us to infer that a decrease of as much as 51 times in d-limonene and an increase of as much as 3.2 times in linalool in juice were neutral for odor perception while an increase of only 3 times in ethyl esters stimulated the preference of 66% of the judges. The ability to address these questions presents exciting opportunities to understand the basic principles of selection of food.

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http://dx.doi.org/10.1016/j.foodchem.2016.08.076DOI Listing

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