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Limonin Bitterness in Citrus Juices

  • Chapter
Flavor Chemistry

Abstract

Bitterness due to limonin in a variety of citrus juices, generally referred to as delayed bitterness, is a major problem of the citrus industry worldwide and has a significant negative economic impact. Significant progress has been made during the past 30 years in understanding the flavor chemistry and biochemistry of citrus limonoids. The mechanisms of the delayed bitterness and a naturally occurring limonoid debittering process have been established. Biosynthetic pathways of limonoids, and sites of the biosynthesis and accumulation have been well established. The delayed bitterness can be controlled to a semi-acceptable level by chemical, biochemical and physical means. Genetic engineering approaches to the problem will be an area of interest in the future. Research on citrus limonoids has recently extended to their biological functions including anticarcinogenic and insect antifeedant activities, and their chemotaxonomy.

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Authors and Affiliations

  1. Western Regional Research Center, Agricultural Research Service, USDA, 800 Buchanan Street, Albany, California, 94710, USA

    Shin Hasegawa

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  1. Shin Hasegawa
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Editors and Affiliations

  1. Formerly of United States Department of Agriculture, Agricultural Research Service, Albany, California, USA

    Roy Teranishi

  2. Formerly of Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Emily L. Wick

  3. Mount Holyoke College, South Hadley, Massachusetts, USA

    Emily L. Wick

  4. Formerly of United States Department of Agriculture, Agricultural Research Service, Beltsville, Maryland, USA

    Irwin Hornstein

  5. United States Agency for International Development, Washington, D.C., USA

    Irwin Hornstein

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Hasegawa, S. (1999). Limonin Bitterness in Citrus Juices. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_9

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