Research Progress in Variety Traceability of Citrus and Intelligent Sensory Evaluationof Its Essential Oils

doi:10.16429/j.1009-7848.2025.02.042

2025-4-5 17:36 Saturday

Home > Archive>Volume 25, Issue 2, 2025 >479-491. DOI:10.16429/j.1009-7848.2025.02.042

Research Progress in Variety Traceability of Citrus and Intelligent Sensory Evaluationof Its Essential Oils
DOI:
                        10.16429/j.1009-7848.2025.02.042
                    
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                        ZHAO Qian1,3ZHAO Qian
College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;Innovation Center of Yangtze River Delta， Zhejiang University， Jiaxing 314102， Zhejiang
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YE Zhiyue1,3YE Zhiyue
College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;Innovation Center of Yangtze River Delta， Zhejiang University， Jiaxing 314102， Zhejiang
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CHEN Jianle1,2CHEN Jianle
College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;Zhejiang University Zhongyuan Institute， Zhengzhou 450000
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CHEN Shiguo1,2,3CHEN Shiguo
College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;Zhejiang University Zhongyuan Institute， Zhengzhou 450000;Innovation Center of Yangtze River Delta， Zhejiang University， Jiaxing 314102， Zhejiang
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YE Xingqian1,2YE Xingqian
College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;Zhejiang University Zhongyuan Institute， Zhengzhou 450000
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CHENG Huan1,2CHENG Huan
College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;Zhejiang University Zhongyuan Institute， Zhengzhou 450000
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Affiliation:(1.College of Biosystems Engineering and Food Science， National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment， Fuli Institute of Food Science， Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization， Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control， Zhejiang University， Hangzhou 310058;2.Zhejiang University Zhongyuan Institute， Zhengzhou 450000;3.Innovation Center of Yangtze River Delta， Zhejiang University， Jiaxing 314102， Zhejiang)
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Abstract:

Citrus， widely cultivated globally， has a complex genetic background， leading to ongoing debates about its origins and botanical classification. The consumption or processing of citrus fruits generates a substantial amount of citrus peel waste. Extracting citrus essential oil provides an effective means of utilizing citrus processing waste， promoting resource reutilization， and aligning with the principles of sustainable development. However， commercially available citrus essential oils vary greatly in quality and flavor， with prevalent issues of adulteration. The diversity of citrus varieties is a crucial factor contributing to the wide range of flavors in citrus essential oils， posing a challenge for flavor assessment. To deeply analyze the sensory characteristics of citrus essential oil， this paper first delved into the issue of citrus origins. Then provided detailed information to flavor characteristic of citrus essential oil and their primary application areas. Additionally， a systematic evaluation of the applications of sensory analysis techniques for citrus essential oil was conducted， including traditional sensory evaluation， human-machine integrated analytical devices， intelligent sensor technology， and modern sensory analysis techniques， along with their advantages and limitations， to provide a scientific basis for the quality evaluation of citrus essential oil. Finally， this paper presented future prospects for the flavor evaluation of citrus essential oils， proposing suggestions such as strengthening quality supervision， enhancing traceability management， and further refining flavor evaluation systems， aiming to enhance the sensory attributes of citrus essential oils and drive sustainable development of citrus industry.

Key words:citrus; variety; traceability; essential oil; flavor; intelligent sensory

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Received:February 16,2024
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Online: March 24,2025
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