Aroma-driven sensory preferences in peel powders of three novel Australian native finger lime hybrids

Finger lime (Citrus australasica) hybrids are a novel source of high-value citrus ingredients, yet their peel chemistry and sensory properties are largely undocumented. This study presents a chemical and sensory characterisation of peel powders from three novel Australian finger lime hybrids (R3.6, R6.11 and H4). Comprehensive profiling using UHPLC-DAD, GC-MS/MS, and sensory analysis revealed pronounced hybrid-dependent variation. Hybrid R3.6 exhibited the highest total phenolic concentration, the highest abundance in limonene, and pronounced citrus-orange aromas. R6.11 hybrid showed the greatest peel-pulp ratio, a yellow colour profile, and elevated monoterpene hydrocarbon concentrations. H4 was characterised by an anthocyanin-rich red peel, high antioxidant capacity and fruity-candy aromas driven by esters and norisoprenoids. Sensory evaluation revealed that aroma attributes showed stronger correlations with liking than colour attributes. Overall, the work establishes hybrid-specific chemical-sensory profiles and demonstrates the potential of finger lime peel powders as value-added flavour and colour food ingredients.