Analysis of Bitter Principles in Citrus

  • S. Hasegawa
  • M. A. Berhow
  • C. H. Fong
Part of the Modern Methods of Plant Analysis book series (MOLMETHPLANT, volume 18)


Bitterness is a major problem to the citrus industry. It is of economic importance because bitter juices have a lower market value. Bitterness is mainly caused by the accumulation of two different chemical compounds: limonin from the limonoid terpine group and naringin from the flavonoid phenolic group in the fruit tissues. The highest concentrations of the bitter compounds are generally found in immature fruits. As the fruits mature, the concentrations of the bitter compounds decrease.


Grapefruit Juice Fruit Tissue Citrus Species Sour Orange Navel Orange 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer-Verlag Berlin Heidelberg 1996

Authors and Affiliations

  • S. Hasegawa
  • M. A. Berhow
  • C. H. Fong

There are no affiliations available

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