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Bitterness and Immature Flavor in Grapefruit:Analyses and Improvement of Quality
Author(s) -
BERRY R. E.,
TATUM J. H.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13126.x
Subject(s) - grapefruit juice , chemistry , flavor , food science , naringenin , hesperidin , coumarin , chromatography , flavonoid , organic chemistry , biology , antioxidant , medicine , alternative medicine , pathology , pharmacokinetics , pharmacology
ABSTRACT Coumarin concentration was very high in early grapefruit juice had an undesirable “immature” or “greenish” flavor. Thirteen Coumarins and psoralens were isolated and identified from such juices. Specific compounds added to mature Duncan juice increases in astringency, sourness and bitterness. About 35% of naringenin‐7‐beta‐rutinoside and 80% of the hesperidin were along with most suspended pulp when such juices were centrifuged. TLC analysis of insoluble solids indicated over 50% of five coumarins and about 25% of five other compounds were removed. Overall quality of grapefruit juice was improved following centrifugation.