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- Publisher
- Wiley
- Copyright
- Copyright © 1992 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- DOI
- 10.1111/j.1365-2621.1992.tb05499.x
- Publisher site
- See Article on Publisher Site
Abstract
ABSTRACT Juices from four cultivars of sour orange (Citrus aurantium), Seville, Bigaradier, Sour and Bittersweet, were treated with neutral (XAD‐16) and weak base anionic exchange (IRA‐93) resins. Unidentified fluorescent compounds were removed along with bitter compounds by both resin treatments. Average acidity was reduced from 57–87% using IRA‐93 before depletion. Average naringin concentrations were reduced 50–66% in high acid juice and 89% in low acid juice using IRA‐93. Under similar conditions 24–30% of the limonin was eliminated using IRA‐93 and essentially 100% removed using XAD‐16. Sensory acceptance (9‐point hedonic scale) improved from 1.6 to 3.0 after IRA‐93 resin treatment of a high acid juice. Average acceptance increased from 3.8 to 6.4 after XAD‐16 treatment of a low acid juice.
Journal
Journal of Food Science – Wiley
Published: Mar 1, 1992