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Influence of Limonin on Consumer Preference of Processed Grapefruit Juice
Author(s) -
FELLERS P.J.,
CARTER R.D.,
JAGER G.
Publication year - 1987
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.1365-2621.1987.tb06716.x
Subject(s) - limonin , sweetness , grapefruit juice , food science , chemistry , flavor , brix , citrus paradisi , sugar , horticulture , rutaceae , medicine , biology , pharmacokinetics
A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough.