Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking. Eight identified chemical clusters related to numerous sensory attributes and consumer preferences. Differences in adult and child preferences led to the discovery of six consumer clusters (four adult and two child). Sweetness, overall flavor, sourness, fruity flavor, and juiciness were identified as the main sensory drivers of liking for the consumers. Fructose, glucose, and proline were among the compounds that best explained perceived sweetness while sourness was correlated with citrate and ascorbate. Perceived fruity flavor increased with higher concentrations of ethanol. We conclude that consumers differ in their preferences for Navel oranges and desire fruit that is higher in both sweetness and sourness.

通过风味，代谢组学，感官描述性分析和消费者测试技术对七种在加利福尼亚州种植的市售脐橙进行了评估，以识别喜欢的感官和化学驱动因素。八个已识别的化学簇与许多感官属性和消费者喜好有关。成人和儿童偏好的差异导致发现了六个消费群（四个成人和两个孩子）。甜度，总体风味，酸味，水果风味和多汁性被确定为消费者喜欢的主要感官驱动力。果糖，葡萄糖和脯氨酸是最能解释感觉到的甜味的化合物，而酸味与柠檬酸盐和抗坏血酸相关。随着乙醇浓度的升高，果味的香气增加。