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Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness
Author(s) -
Guadagni Dante G.,
Maier Vincent P.,
Turnbaugh Jean G.
Publication year - 1973
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.2740241018
Subject(s) - limonin , naringin , chemistry , citric acid , sucrose , sugar , chromatography , distilled water , orange (colour) , food science
Abstract A panel of 20 to 27 screened judges was used to determine the threshold of pure limonin and naringin in distilled water, sucrose solutions, citric acid solutions adjusted to various pH values and in citrus juice model systems. Thresholds in distilled water were 1 and 20 mg/l for limonin and naringin, respectively. Sucrose, citric acid and combinations of these constituents in a model system increased the threshold of limonin and naringin several fold. The highest thresholds were obtained at low pH values in the absence of sugar. In a 1.2% citric acid solution containing 5% sucrose, 2.5% dextrose and 2.5% fructose the maximum limonin threshold of 11 mg/kg was obtained at pH 3.8. The maximum difference threshold for limonin in orange juice was 6.5 mg/kg and also occurred at pH 3.8. The optimum pH for limonin bitterness suppression (maximum threshold) was 3.8 in both model systems and natural orange juice. Thresholds on either side of this value were lower and limonin bitterness was more noticeable. No pH optimum was observed for naringin threshold in model systems. Individual thresholds showed a wide range of sensitivity to both limonin and naringin bitterness.