Analysis of Bitter Principles in Citrus

Abstract

Bitterness is a major problem to the citrus industry. It is of economic importance because bitter juices have a lower market value. Bitterness is mainly caused by the accumulation of two different chemical compounds: limonin from the limonoid terpine group and naringin from the flavonoid phenolic group in the fruit tissues. The highest concentrations of the bitter compounds are generally found in immature fruits. As the fruits mature, the concentrations of the bitter compounds decrease.