Abstract
As mentioned in Chapter 4, taste is a four-dimensional phenomenon consisting of sweet, sour, salty, and bitter sensations. Even though a single taste receptor on the tongue can respond to three or four of these modalities, the taste sites on the tongue can be divided up into: the filiform papillae on the front tip and sides of the tongue, which are particularly sensitive to salty and sweet tastes; the fungiform papillae on the middle and sides of the tongue, which are particularly sensitive to sour tastes; and the circumvallate papillae on the back of the tongue, which are particularly sensitive to bitter tastes. A strong bitter taste is a result of electrical stimuli of monopolar-monohydrophobic or bihydrophobic contacts with the tongue receptor (Belitz et al. 1979). The bitter taste in foods is sometimes a delayed reaction that “comes back” or forms an aftertaste that can linger for long periods of time. Thus, when performing organoleptic analysis of citrus juices for bitterness, one should pay attention to poignant sensations on the back of the tongue and delayed responses. When one is tasting more than one sample, crackers or some other tongue scrubber should be used to remove the lingering bitterness of the previous sample.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Belitz, H. D., Chen, H., Jugel, H., Treleano, R., Wieser, H., Gasteiger, J., and Marsili, M. 1979. Sweet and bitter compounds: Structure and taste relationship. In Food Taste Chemistry, ACS Symposium Series 115, J. C. Boudreau, ed. The American Chemical Society, Washington, D.C., 125.
Berry, R. E. and Tatum, J. H. 1986. Bitterness and immature flavor in grapefruit: analyses and improvement in quality, J. Food Sci., 51, 1368–1369.
Chandler, B. V. 1971. Some solubility relationships of limonin. Their importance in orange juice bitterness, CSIRO Food Res. Q., 31, 36–40.
Chandler, B. V. and Kefford, J. F. 1966. The chemical assay of limonin, the bitter principle of oranges, J. Sci. Food Agric., 17, 193.
Davis, W. B. 1947. Determination of flavanones in citrus fruits, Anal. Chem., 19, 476–478.
Fisher, J. F. and Wheaton, T. A. 1976. A high pressure liquid chromatographic method for the resolution and quantitation of naringin and naringenin rutinoside in grapefruit juice, J. Agric. Food Chem., 24, 898–899.
Florida Dept. of Citrus, Official Rules Affecting the Citrus Industry, Lakeland, Fla., 20-64.03(5)
Florida Dept. of Citrus, Official Rules Affecting the Citrus Industry, Lakeland, Fla., 20-64.09(7).
Guadagni, D. G., Maier, V. P., and Turnbaugh, J. G. 1976. Effect of neodiosmin on threshold and bitterness of limonin in water and orange juice. J. Food Sci., 41, 681–684.
Guadagni, D. G., Maier, V. P., and Turnbaugh, J. G. 1974. Some factors affecting sensory thresholds and relative bitterness of limonin and naringin, J. Sci. Food Agric., 25, 1199–1205.
Hasegawa, S. 1980. Private communication. Biosynthesis of limonoids in Citrus: sites and translocation.
Hasegawa, S. and Maier, V. P. 1983. Solutions to the limonin bitterness problem of citrus juices, Food. Tech., 37(6), 73–77.
Hasegawa, S., Herman, Z., Orme, E. D., and Ou, P. 1986. Phytochemistry, 25, 542
Hasegawa, S., Herman, Z., Orme, E. D., and Ou, P. 1986. Phytochemistry, 25, 1323
Hasegawa, S., Herman, Z., Orme, E. D., and Ou. P. 1986. Phytochemistry, 25, 2783.
Hasegawa, S., Patel, M. N., and Snyder, R. C. 1982. Reduction of limonin bitterness in navel orange juice serum with bacterial cells immobilized in acrylamide gel, J. Agric. Food. Chem., 30, 509–511.
Johnson, R. L. and Chandler, B. V. 1985. Debittering and deacidification of fruit juices, Food Tech. in Australia, 38, 294–297.
Jourdon, P. S., Mansell, R. L., Oliver, D. G., and Weiler, E. W. 1984. Competitive solid phase enzyme-linked immunoassay for the quantification of limonin in citrus, Anal. Biochem., 138, 19–24.
Kimball, D. A. 1987. Debittering of citrus juices using supercritical carbon dioxide, J. Food Sci., 52, 481–482.
Kimball, D. A. and Norman, S. I. 1990a. Changes in California navel orange juice during commercial debittering, J. Food Sci., 55, 273.
Kimball, D. A. and Norman, S. I. 1990b. Processing effects during commercial debittering of California navel orange juice, J. Agric. Food Chem., 38, 1396–1400.
Kruger, A. J. and Colter, C. E. 1972. Gas chromatographic identification of limonin in citrus juice, Proc. Fla. State Hort. Soc., 55, 206–210.
Maeda, H., Takahashi, Y., Miyake, M., and Ifuku, Y. 1984. Studies on the quality improvement of citrus juices and utilization of peels with ion exchange resins. 1. Removal of bitterness and reduction of acidity in Hassaku (Citrus hassaku hort. ex. Tanaka) juice with ion exchange resins and adsorbents, Nippon Shokuin Kogyo Gakkaishi, 31, 413–420.
Maier, V. P., Bennett, R. D., and Hasegawa, S. 1977. Limonin and other limonoids. In Citrus Science and Technology Vol. I, S. Nagy, P. E. Shaw, and M. K. Veldhuis eds. The AVI Publishing Company, Inc., Westport, Conn., 379
Maier, V. P., Bennett, R. D., and Hasegawa, S. 1977. Limonin and other limonoids. In Citrus Science and Technology Vol. I, S. Nagy, P. E. Shaw, and M. K. Veldhuis eds. The AVI Publishing Company, Inc., Westport, Conn., 382.
Maier, V. P., Brewster, L. C., and Hsu, A. C. 1973. Debittering citrus juices, Citrograph, 58, 403–404.
Norman, S. I. and Kimball, D. A. 1990. A commercial citrus debittering system, Proc. of the 36th Citrus Eng. Conf., Florida section of the ASME, Lakeland, Fla., March 29, 1990, 1–31.
Official Rules Affecting the Florida Citrus Industry, January 1, 1975, State of Florida, Dept. of Citrus, 20-65.01 to 20-65.05.
Rouseff, R. L. and Fisher, J. F. 1980. Determination of limonin and related limonoids in citrus juices by high performance liquid chromatography, Anal. Chem., 52, 1228–1233.
Shaw, P. E. and Buslig, B. S. 1986. Selective removal of bitter compounds from grapefruit juice and from aqueous solution with cyclodextrin polymers and with Amberlite XAD-4, J. Agric. Food Chem., 34, 837–840.
Shaw, P. E. and Wilson, C. W. 1984. A rapid method for determination of limonin in citrus juices by high performance liquid chromatography, J. Food Sci., 49, 1216–1218.
Tatum, J. H. and Berry, R. E. 1973. Method for estimating limonin content of citrus juices, J. Food Sci., 38, 1244–1246.
Ting, S. V. and Rouseff, R. L. 1986. Citrus Fruits and Their Products. Marcel Dekker, Inc., New York, 108–113.
Weiler, E. W. and Mansell, R. L. 1980. Radioimmunoassay of limonin using a titrated tracer, J. Agric. Food Chem., 28, 543.
Wilson, K. W. and Crutchfield, C. A. 1968. Spectrophotometric determination of limonin in orange juice, J. Agric. Food Chem., 16, 118–124.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Kimball, D. (1991). Bitterness in Citrus Juices. In: Citrus Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3700-3_10
Download citation
DOI: https://doi.org/10.1007/978-94-011-3700-3_10
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-5645-8
Online ISBN: 978-94-011-3700-3
eBook Packages: Springer Book Archive