Division/Committee: [AGFD] Division of Agricultural and Food Chemistry

Citrus flavor (flavors of lemon, sweet orange, grapefruit etc.) is one of the most important and attractive notes in foods and beverages. The genus Citrus includes many cultivated species that offer a wide array of flavors to consumers and the flavor and fragrance industries. Rapid and accurate analyses of these components at different biological scales (metabolites, proteins, transcripts and genes) is critical to assess the quality of the products as well as to understand their biochemical mechanisms. Omics technologies including metabolomics, proteomics, transcriptomics, genomics, metagenomics and/or their combinations have been used as a powerful tool for these purposes. This symposium will focus on the application of omics technologies to study citrus flavor (e.g., biosynthesis and metabolism of flavor compounds, quality assessment, pre- and post- harvest effects etc.). The term “omics” is not limited to metabolomics, proteomics, transcriptomics, genomics and metagenomics, but also includes newly used terminology such as foodomics, nutriomics, flavoromics and sensomics. The symposium is aimed to cover the most current progress of omics approaches used in the studies of citrus flavor. A combination of omics technologies (often called multi-omics) for integrative and mechanistic studies is welcome and encouraged.

Yu Wang

University of Florida

Appearances