Whole-fruit utilization of ‘Xiangshui’ lemon (Citrus × limon ‘Rosso’): Albedo valorization for aroma complexity and waste reduction

Yunnan 'Xiangshui' lemon (<i>Citrus × limon 'Rosso'</i>) is a unique regional citrus variety with rich aroma and nutrients. However, the functional potential of its albedo remains underexplored. To optimize whole-fruit utilization and evaluate the effects of albedo incorporation in juice production, this study systematically compared the flavor and nutritional profiles of juices prepared with varying proportions of albedo. Juices with higher albedo content exhibited elevated sesquiterpene levels, contributing to improved aroma. They also showed increased concentrations of polyphenols, such as naringin (246.48 ± 7.40 μg L^-1), minerals, particularly potassium (2187.50 ± 46.50 mg kg^-1), and vitamin C (56.80 ± 0.68 mg 100 g^-1), suggesting potential as dietary supplements. Aspartic acid (69.16% relative abundance, <i>w</i>/w) enhanced umami and sourness in albedo-rich juice. These findings demonstrate that albedo addition enhances both flavor and nutritional quality of 'Xiangshui' lemon juice, offering a promising strategy for sustainable juice processing and comprehensive fruit utilization.