Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease
In an earlier study, an electronic tongue system (e-tongue) has been used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an e-tongue system to the main chemicals in o...
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| Format: | Article |
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MDPI AG
2015-12-01
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| Series: | Sensors |
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| Online Access: | http://www.mdpi.com/1424-8220/15/12/29787 |
| _version_ | 1818035313385144320 |
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| author | Smita Raithore Jinhe Bai Anne Plotto John Manthey Mike Irey Elizabeth Baldwin |
| author_facet | Smita Raithore Jinhe Bai Anne Plotto John Manthey Mike Irey Elizabeth Baldwin |
| author_sort | Smita Raithore |
| collection | DOAJ |
| description | In an earlier study, an electronic tongue system (e-tongue) has been used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an e-tongue system to the main chemicals in orange juice that impact flavor and health benefits and are also impacted by HLB. Orange juice was spiked with sucrose (0.2–5.0 g/100 mL), citric acid (0.1%–3.0% g/100 mL) and potassium chloride (0.1–3.0 g/100 mL) as well as the secondary metabolites nomilin (1–30 µg/mL), limonin (1–30 µg/mL), limonin glucoside (30–200 µg/mL), hesperidin (30–400 µg/mL) and hesperetin (30–400 µg/mL). Performance of Alpha MOS sensor sets #1 (pharmaceutical) and #5 (food) were compared for the same samples, with sensor set #1 generally giving better separation than sensor set #5 for sucrose, sensor set #5 giving better separation for nomilin and limonin, both sets being efficient at separating citric acid, potassium chloride, hesperitin and limonin glucoside, and neither set discriminating hesperidin efficiently. Orange juice made from fruit over the harvest season and from fruit harvested from healthy or HLB-affected trees were separated by harvest maturity, disease state and disease severity. |
| first_indexed | 2024-12-10T06:53:04Z |
| format | Article |
| id | doaj.art-a772f7e056584655a1beacceb2fbf5ce |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-12-10T06:53:04Z |
| publishDate | 2015-12-01 |
| publisher | MDPI AG |
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| series | Sensors |
| spelling | doaj.art-a772f7e056584655a1beacceb2fbf5ce2022-12-22T01:58:30ZengMDPI AGSensors1424-82202015-12-011512300623007510.3390/s151229787s151229787Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) DiseaseSmita Raithore0Jinhe Bai1Anne Plotto2John Manthey3Mike Irey4Elizabeth Baldwin5USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USAUSDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USAUSDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USAUSDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USAUS Sugar Corp., 111 Ponce de Leon Ave, Clewiston, FL 33400, USAUSDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, FL 34945, USAIn an earlier study, an electronic tongue system (e-tongue) has been used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an e-tongue system to the main chemicals in orange juice that impact flavor and health benefits and are also impacted by HLB. Orange juice was spiked with sucrose (0.2–5.0 g/100 mL), citric acid (0.1%–3.0% g/100 mL) and potassium chloride (0.1–3.0 g/100 mL) as well as the secondary metabolites nomilin (1–30 µg/mL), limonin (1–30 µg/mL), limonin glucoside (30–200 µg/mL), hesperidin (30–400 µg/mL) and hesperetin (30–400 µg/mL). Performance of Alpha MOS sensor sets #1 (pharmaceutical) and #5 (food) were compared for the same samples, with sensor set #1 generally giving better separation than sensor set #5 for sucrose, sensor set #5 giving better separation for nomilin and limonin, both sets being efficient at separating citric acid, potassium chloride, hesperitin and limonin glucoside, and neither set discriminating hesperidin efficiently. Orange juice made from fruit over the harvest season and from fruit harvested from healthy or HLB-affected trees were separated by harvest maturity, disease state and disease severity.http://www.mdpi.com/1424-8220/15/12/29787sensorqualitycitrussugarsacidslimonoidsflavonoidshuanglongbingharvest maturitysensory |
| spellingShingle | Smita Raithore Jinhe Bai Anne Plotto John Manthey Mike Irey Elizabeth Baldwin Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease Sensors sensor quality citrus sugars acids limonoids flavonoids huanglongbing harvest maturity sensory |
| title | Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease |
| title_full | Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease |
| title_fullStr | Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease |
| title_full_unstemmed | Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease |
| title_short | Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease |
| title_sort | electronic tongue response to chemicals in orange juice that change concentration in relation to harvest maturity and citrus greening or huanglongbing hlb disease |
| topic | sensor quality citrus sugars acids limonoids flavonoids huanglongbing harvest maturity sensory |
| url | http://www.mdpi.com/1424-8220/15/12/29787 |
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