摘要
柚皮苷和柠碱是柑橘类果汁的主要苦味物质,其存在明显影响了柑橘果汁的品质,文中介绍了柑橘果汁的几种主要脱苦方法,并对今后柑橘汁脱苦法进行了展望。
Naringin and Limonin are the main bitter compounds of the citrus fruit juices.Their existence obviously affects the quality of citrus juices.This article introduced several mainly methods used to remove the bitterness in citrus juices.Meanwhile,it forecasted the methods of removal of bitterness in citrus juices in the future.
出处
《香料香精化妆品》
CAS
2008年第3期33-39,共7页
Flavour Fragrance Cosmetics
关键词
柑橘果汁
柚皮苷
柠碱
脱苦
citrus juices naringin limonin removal of bitterness
