I discovered the reason behind the distinct flavor of oranges

Chemical analysis revealed 26 compounds responsible for orange’s distinctive flavor. This discovery will help plant scientists create disease-resistant orange hybrids that are just as tasty as the original variety.

In recent decades, citrus greening disease, also known as Huanglongbing, has devastated citrus production around the world. orange (Citrus sinensis) say they are particularly affected by this disease Anne Plott at the American Horticultural Research Institute in Florida.

Plotto and his colleagues wanted to see if it was possible to create a hybrid that was resistant to citrus greening disease while retaining the characteristic orange flavor.

To identify the chemicals responsible for this flavor, researchers analyzed 179 juice samples from a variety of citrus fruits, including oranges and mandarins.Citrus reticulata), three-leaf mandarin orange (Citrus trifoliata) and its hybrids. Trained citrus testers also tried each sample and rated how much it tasted like orange juice.

They found that the strongest orange-flavored juices all contained 26 specific compounds. Seven of these compounds are a type of chemical called esters, which seem to be the key to differentiating the taste of oranges from tangerines.

Plott and her team then conducted genetic analysis of the fruit and discovered genes involved in the synthesis of all seven esters they named. C. sinensis alcohol acyltransferase 1.

“This gene is expressed more in varieties that produce more esters,” team members say jen fan at the University of Florida.

The research could eventually help create disease-resistant hybrids with a rich orange flavor, Plott said. “This discovery may allow us to screen citrus hybrid seedlings early to get the desired orange flavor, rather than waiting 10 to 15 years for the trees to bear fruit,” she said. says.