Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content

doi:10.16420/j.issn.0513-353x.2025-0403

Acta Horticulturae Sinica ›› 2026, Vol. 53 ›› Issue (9): 2708-2718.doi: 10.16420/j.issn.0513-353x.2025-0403

• Cultivation · Physiology & Biochemistry • Previous Articles Next Articles

Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content

WEN Tinglin¹^,², KONG Jiatao¹^,², CHEN Xiaolin¹^,², JIANG Shan³, CHEN Jiajing¹^,², LIU Yuan¹^,²^,^*(), XU Juan¹^,²^,^*()

¹ National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops， College of Horticulture & Forestry Sciences，Huazhong Agricultural University， Wuhan 430070， China
² Horticultural Products Sensory Evaluation and Quality Testing Center， Huazhong Agricultural University， Wuhan 430070， China
³ Nongfu Spring（Zhejiang）Beverage Research and Development Co.， Ltd.， Hangzhou 310013， China

Received:2026-05-09 Revised:2026-07-08 Online:2026-09-25 Published:2026-09-20
Contact: LIU Yuan, XU Juan

Abstract

Abstract:

The mastication quality of citrus fruit is the core index to evaluate its quality，which directly affects consumers acceptance and commodity value. In this study，12 citrus cultivars were used as samples to systematically classify the fruit mastication grade by sensory evaluation and physicochemical metabolism analysis，aiming to construct an efficient grading index system. After recruiting 60 consumer panelists and selecting 15 highly trained panelists following screening and training，the sweet orange and pomelo fruits were classified into three groups-‘difficult-mastication group’‘properly-mastication group’and‘easy-mastication group’-through sensory evaluation methods including difference tests and flash profile analysis. Combined with the analysis of metabolites，it was found that the shear force of fruit sac was an effective grading index of sweet orange mastication. With the increase of mastication grade，the shear force decreased significantly（P < 0.05）. Among them，the shear force of‘difficult-mastication group’was 9 054.57-9 263.43 g，and the shear force of‘properly-mastication group’and‘easy-mastication group’were 5 996.83-6 873.17 g and 2 030.08-2 669.92 g，respectively. The content of hemicellulose in pulp can be used as a grading index of pomelo mastication，and its content decreased significantly with the increase of mastication grade（P < 0.05）. Among them，the hemicellulose content of‘difficult-mastication group’was 64.02-78.93 mg · g^-1 DW，the hemicellulose content of‘properly-mastication group’was 38.36-57.68 mg · g^-1 DW，and the hemicellulose content of‘easy-mastication group’was 25.47-39.76 mg · g^-1 DW. Repeated verification in the next year showed that the accuracy of sweet orange mastication grading based on shear force was 84%，and the accuracy of pomelo mastication grading based on hemicellulose content was 80%.

Key words: Citrus, sensory analysis, mastication, grading indicators, hemicellulose, shear force

CLC Number:

S666

WEN Tinglin, KONG Jiatao, CHEN Xiaolin, JIANG Shan, CHEN Jiajing, LIU Yuan, XU Juan. Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content[J]. Acta Horticulturae Sinica, 2026, 53(9): 2708-2718.

Figures/Tables 7

References 33

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种类Type	采摘时间/（Y-M） Harvest time	品种Cultivar	产地Origin
甜橙 Sweet orange	2022-02	宗橙1 Citrus sinensis Osbeck‘Zongcheng’1	湖北秭归Zigui，Hubei
	2022-12	纽荷尔脐橙1 C. sinensis Osbeck‘Newhall Navel Orange’1	湖北秭归Zigui，Hubei
		九月红脐橙1 C. sinensis Osbeck‘Jiuyuehong’1	湖北秭归Zigui，Hubei
		纽荷尔脐橙2 C. sinensis Osbeck‘Newhall Navel Orange’2	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙1 C. sinensis Osbeck‘Navelina’1	江西赣州Ganzhou，Jinangxi
		华盛顿脐橙 C. sinensis Osbeck‘Washington’	江西赣州Ganzhou，Jinangxi
		九月红脐橙2 C. sinensis Osbeck‘Jiuyuehong’2	江西赣州Ganzhou，Jinangxi
		宗橙2 C. sinensis Osbeck‘Zongcheng’2	江西赣州Ganzhou，Jinangxi
		龙回红脐橙1 C. sinensis Osbeck‘Longhuihong’1	江西赣州Ganzhou，Jinangxi
	2023-12	九月红脐橙3 C. sinensis Osbeck‘Jiuyuehong’3	湖北秭归Zigui，Hubei
		龙回红脐橙2 C. sinensis Osbeck‘Longhuihong’2	江西赣州Ganzhou，Jinangxi
		龙回甜脐橙 C. sinensis Osbeck‘Longhuitian’	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙2 C. sinensis Osbeck‘Navelina’2	江西赣州Ganzhou，Jinangxi
		纽荷尔脐橙3 C. sinensis Osbeck‘Newhall Navel Orange’3	湖北秭归Zigui，Hubei
		冰糖橙 C. sinensis‘Bingtang’	云南玉溪Yuxi，Yunnan
柚 Pomelo	2022-02	垫江晚柚 C. maxima‘Dianjiang Wanyou’	重庆Chongqing
	2022-12	马家柚1 C. maxima‘Majiayou’1	江西赣州Ganzhou，Jinangxi
		鸡尾葡萄柚1 C. paradisi‘Cocktail’1	江西赣州Ganzhou，Jinangxi
		华农红柚1 C. maxima‘Huanonghong’1	湖北秭归Zigui，Hubei
		HB柚1 C. maxima‘HB’1	湖北秭归Zigui，Hubei
		琯溪蜜柚 C. maxima‘Guanxi Miyou’	湖北秭归Zigui，Hubei
	2023-12	华农红柚2 C. maxima‘Huanonghong’2	湖北秭归Zigui，Hubei
		HB柚2 C. maxima‘HB’2	湖北秭归Zigui，Hubei
		马家柚2 C. maxima‘Majiayou’2	江西上饶Shangrao，Jinangxi
		鸡尾葡萄柚2 C. paradisi‘Cocktail’2	江西赣州Ganzhou，Jinangxi
		沙田柚 C. maxima‘Shatianyou’	江西赣州Ganzhou，Jinangxi

种类Type	采摘时间/（Y-M） Harvest time	品种Cultivar	产地Origin
甜橙 Sweet orange	2022-02	宗橙1 Citrus sinensis Osbeck‘Zongcheng’1	湖北秭归Zigui，Hubei
	2022-12	纽荷尔脐橙1 C. sinensis Osbeck‘Newhall Navel Orange’1	湖北秭归Zigui，Hubei
		九月红脐橙1 C. sinensis Osbeck‘Jiuyuehong’1	湖北秭归Zigui，Hubei
		纽荷尔脐橙2 C. sinensis Osbeck‘Newhall Navel Orange’2	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙1 C. sinensis Osbeck‘Navelina’1	江西赣州Ganzhou，Jinangxi
		华盛顿脐橙 C. sinensis Osbeck‘Washington’	江西赣州Ganzhou，Jinangxi
		九月红脐橙2 C. sinensis Osbeck‘Jiuyuehong’2	江西赣州Ganzhou，Jinangxi
		宗橙2 C. sinensis Osbeck‘Zongcheng’2	江西赣州Ganzhou，Jinangxi
		龙回红脐橙1 C. sinensis Osbeck‘Longhuihong’1	江西赣州Ganzhou，Jinangxi
	2023-12	九月红脐橙3 C. sinensis Osbeck‘Jiuyuehong’3	湖北秭归Zigui，Hubei
		龙回红脐橙2 C. sinensis Osbeck‘Longhuihong’2	江西赣州Ganzhou，Jinangxi
		龙回甜脐橙 C. sinensis Osbeck‘Longhuitian’	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙2 C. sinensis Osbeck‘Navelina’2	江西赣州Ganzhou，Jinangxi
		纽荷尔脐橙3 C. sinensis Osbeck‘Newhall Navel Orange’3	湖北秭归Zigui，Hubei
		冰糖橙 C. sinensis‘Bingtang’	云南玉溪Yuxi，Yunnan
柚 Pomelo	2022-02	垫江晚柚 C. maxima‘Dianjiang Wanyou’	重庆Chongqing
	2022-12	马家柚1 C. maxima‘Majiayou’1	江西赣州Ganzhou，Jinangxi
		鸡尾葡萄柚1 C. paradisi‘Cocktail’1	江西赣州Ganzhou，Jinangxi
		华农红柚1 C. maxima‘Huanonghong’1	湖北秭归Zigui，Hubei
		HB柚1 C. maxima‘HB’1	湖北秭归Zigui，Hubei
		琯溪蜜柚 C. maxima‘Guanxi Miyou’	湖北秭归Zigui，Hubei
	2023-12	华农红柚2 C. maxima‘Huanonghong’2	湖北秭归Zigui，Hubei
		HB柚2 C. maxima‘HB’2	湖北秭归Zigui，Hubei
		马家柚2 C. maxima‘Majiayou’2	江西上饶Shangrao，Jinangxi
		鸡尾葡萄柚2 C. paradisi‘Cocktail’2	江西赣州Ganzhou，Jinangxi
		沙田柚 C. maxima‘Shatianyou’	江西赣州Ganzhou，Jinangxi

材料 Material	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group
甜橙 Sweet orange	纤维少，汁胞囊衣均较易破碎，化渣性好 Low fiber content，both juice sacs and segment membranes are easily ruptured，superior mastication quality	纤维少，囊衣有韧性，汁胞易化渣，咀嚼后残留时间短，整体总体化渣性一般 Low fiber content，segment membranes are relatively tough，juice sacs are easily masticated with short oral residue time，moderate overall mastication quality	纤维多，有韧性，塞牙，汁胞软，咀嚼后总体残留时间较长 High fiber content，tough and fibrous texture with interdental retention，juice sacs are soft，overall oral residue time after chewing is prolonged
柚 Pomelo	纤维少，易咀嚼，残渣少，咀嚼后纤维残留时间短 Low fiber content，easy to masticate with minimal chewing residue and short fiber residue retention time	纤维粗，略微弹牙，整体化渣性一般 Coarse fiber，slightly chewy with a resilient mouthfeel，moderate overall mastication quality	脆，纤维粗，有韧性，咀嚼后纤维残留时间长 Crisp texture，coarse and tough fiber with prolonged fiber residue retention time after mastication

材料 Material	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group
甜橙 Sweet orange	纤维少，汁胞囊衣均较易破碎，化渣性好 Low fiber content，both juice sacs and segment membranes are easily ruptured，superior mastication quality	纤维少，囊衣有韧性，汁胞易化渣，咀嚼后残留时间短，整体总体化渣性一般 Low fiber content，segment membranes are relatively tough，juice sacs are easily masticated with short oral residue time，moderate overall mastication quality	纤维多，有韧性，塞牙，汁胞软，咀嚼后总体残留时间较长 High fiber content，tough and fibrous texture with interdental retention，juice sacs are soft，overall oral residue time after chewing is prolonged
柚 Pomelo	纤维少，易咀嚼，残渣少，咀嚼后纤维残留时间短 Low fiber content，easy to masticate with minimal chewing residue and short fiber residue retention time	纤维粗，略微弹牙，整体化渣性一般 Coarse fiber，slightly chewy with a resilient mouthfeel，moderate overall mastication quality	脆，纤维粗，有韧性，咀嚼后纤维残留时间长 Crisp texture，coarse and tough fiber with prolonged fiber residue retention time after mastication

分级指标 Classification indicators	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group
甜橙—剪切力/g Sweet orange-shear force	2 030.08 ~ 2 669.92	5 996.83 ~ 6 873.17	9 054.57 ~ 9 263.43
柚—半纤维素/（mg ∙ g^-1 DW） Pomelo-hemicellulose	25.47 ~ 39.76	38.36 ~ 57.68	64.02 ~ 78.93

Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content

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分级指标 Classification indicators	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group	总计 Total
甜橙—剪切力/g Sweet orange-shear force	12（80%）	12（80%）	14（93%）	38（84%）
柚—半纤维素含量/（mg ∙ g^-1 DW） Pomelo-hemicellulose	9（90%）	7（70%）	8（80%）	24（80%）

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