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Removal of limonin from bitter orange juice
Author(s) -
Chandler B. V.,
Kefford J. F.,
Ziemelis G.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190205
Subject(s) - limonin , navel orange , chemistry , orange (colour) , food science , orange juice , chromatography , organoleptic , horticulture , biology
Polyamides are shown to be effective adsorbents for removal of the bitter principle, limonin, from pasteurised Washington Navel orange juice. The extent of limonin removal varies with different juices, but sufficient can be removed by one or two treatments to bring the concentration below the organoleptically detectable level. The commercial use of polyamides to prepare non‐bitter juices from Navel oranges is discussed.