Reduction of Bitterness and Tartness in Grapefruit Juice with Florisil |
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| Authors: | CHARLES R. BARMORE JAMES F. FISHER PAUL J. FELLERS RUSSELL L. ROUSEFF |
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| Affiliation: | The authors are affiliated with the Univ. of Florida, Institute of Food &Agricultural Sciences, Citrus Research &Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. |
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| Abstract: | Treatment of commercial grapefruit juice with Florisil (activated magnesium silicate) simultaneously reduced the content of citric acid and the bitter compounds limonin and naringin. Ascorbic acid concentration and °Brix (total soluble solids) were not altered by the Florisil treatment. Experienced taste panelists were able to differentiate between the nontreated and Florisil-treated juice on the basis of bitterness and tartness (acidity). The panelists indicated a preference for the Florisil-treated juice. |
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