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Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology

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Abstract

Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, dlimonene, α-terpineol, and β-caryophyllene were determined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor α-terpineol, followed by naringin and the other flavor compounds. The rate constant of each substance was influenced significantly by temperature, ratio of adsorbent/juice, and, except for α-terpineol, by the interaction of both factors (p<0.05). Response surface methodology (RSM) was applied for the development of regression models to predict the adsorption rate constants of all substances. On the basis of the regression models for d-limonene and naringin, a factor combination that minimized loss of flavor and maximized bitterness reduction during the debittering procedure was determined to be a combination of low temperature (13.9°C) and high adsorbent/juice ratio (3.6%).

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Authors and Affiliations

  1. Department of Nutrition and Food Sciences, IEL Food Technology and Biotechnology, University of Bonn, Roemerstrasse 164, 53117, Bonn, Germany

    Peter Kranz, Philipp Adler & Benno Kunz

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  1. Peter Kranz
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  2. Philipp Adler
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Correspondence to Peter Kranz.

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Kranz, P., Adler, P. & Kunz, B. Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology. Food Sci Biotechnol 20, 715–724 (2011). https://doi.org/10.1007/s10068-011-0101-y

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  • DOI: https://doi.org/10.1007/s10068-011-0101-y

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