Reduction of Bitterness and Tartness in Grapefruit Juice with Florisil

Reduction of Bitterness and Tartness in Grapefruit Juice with Florisil

ABSTRACT Treatment of commercial grapefruit juice with Florisil (activated magnesium silicate) simultaneously reduced the content of citric acid and the bitter compounds limonin and naringin. Ascorbic acid concentration and °Brix (total soluble solids) were not altered by the Florisil treatment. Exp...

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Veröffentlicht in:Journal of food science 1986-03, Vol.51 (2), p.415-416
Hauptverfasser: BARMORE, CHARLES R., FISHER, JAMES F., FELLERS, PAUL J., ROUSEFF, RUSSELL L.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Citrus paradisi
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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Zusammenfassung:ABSTRACT Treatment of commercial grapefruit juice with Florisil (activated magnesium silicate) simultaneously reduced the content of citric acid and the bitter compounds limonin and naringin. Ascorbic acid concentration and °Brix (total soluble solids) were not altered by the Florisil treatment. Experienced taste panelists were able to differentiate between the nontreated and Florisil‐treated juice on the basis of bitterness and tartness (acidity). The panelists indicated a preference for the Florisil‐treated juice.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1986.tb11144.x