Studies have shown that oxygenated compounds are important in beverage and food products. It seems that Citrus rootstocks have a profound influence on these factors. The goal of the present study is to investigate on rootstocks and these factors. Peel oil components were extracted using cold-press method and eluted using n-hexane.  All compounds analyzed using GC and GC-MS. Data were analyzed u...

The present study examined whether infants show an acceptance for extreme sour tastes and whether acceptance of sour taste is related to infants' fruit intake. Fruit intake of fifty-three infants at 6, 12 and 18 months was assessed using 3 d food records. Sour acceptance of these infants was studied at 18.1 (SD 1.5) months. Acceptance for four solutions differing in citric acid concentrations (...

Taste cells in taste buds of the mammalian tongue and oral cavity can detect five basic modalities: sweet, bitter, umami, salty, and sour. Each taste cell expresses distinct molecular sensors, such as G protein-coupled receptors or ion channels, which detect tastants (i.e., chemical stimuli that elicit taste sensation) and initiate an intracellular response that culminates in membrane depolariz...

introduction: nutritional quality of food during storage has become increasingly an important problem. the loss of some nutrients such as ascorbic acid (vitamin c) might be a critical factor for the shelf life of some products as citrus juice concentrates, since vitamin c content of citrus juices undergoes destruction during storage (plaza et al., 2011a). ascorbic acid is an important component...

Mal secco is a severe vascular citrus disease (MSD) caused by the mitosporic fungus Plenodomus tracheiphilus (Pt). The pathogen enters through wounds on above- and below-ground parts of tree. susceptible species sour orange (Citrus aurantium) most commonly used rootstock for lemon trees in Italy. In this study, seedlings were wound-inoculated with P. leaves or roots. Six months post-inoculation...