Flavor
Citrus foods are a cornerstone of Florida agriculture and an important contributor to human nutrition. Citrus food research within the UF/IFAS framework focuses on generating science-based knowledge to support the Florida citrus industry, consumers, and allied stakeholders. Research activities emphasize the characterization of citrus fruits and citrus-derived foods, including juice, peel, and processing by-products, with attention to their chemical composition, flavor profiles, functional properties, and potential health relevance. Advanced analytical techniques such as chromatography, mass spectrometry, and metabolomics are used to evaluate citrus phytochemicals and flavor compounds, providing insights into how cultivar, processing, and utilization pathways influence both quality and consumer preference. This work supports the development of value-added citrus foods and ingredients, enhances the understanding of flavor and nutritional quality in Florida citrus products, promotes sustainable use of citrus resources, and contributes to Extension and outreach efforts by providing research-based information to strengthen industry competitiveness, public health, and long-term sustainability of the Florida citrus sector. For more information about upcoming outreach activities, including workshops, seminars, and training programs related to citrus foods and industry-relevant research, please contact Dr. Yu Wang.
As part of the University of Florida’s ongoing outreach efforts, UF/IFAS Extension and our flavor program organize the International Flavor Summit. This meeting connects industry and academic leaders to explore flavor innovation across analytical chemistry, sensory and consumer science, and product development, while also highlighting Florida specialty crops through networking and a farm tour experience. For more information about the upcoming Summit, please visit the International Flavor Summit website.
