Influence of Limonin on Consumer Preference of Processed Grapefruit Juice

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough.

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