Bitterness and Immature Flavor in Grapefruit:Analyses and Improvement of Quality

摘要

ABSTRACTCoumarin 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 c