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Physicochemical and Sensory Properties of Yuzu(Citrus junos) Treated with Enzyme Complex for Removing Bitter Substance  

김용두 (순천대학교 식품공학과)
김경제 (순천대학교 식품공학과)
Publication Information
Food Science and Preservation / v.11, no.1, 2004 , pp. 38-41 More about this Journal
Abstract
To obtain basic data for utilizing Yuzu(Citrus junos) as row materials to industrial products, enzyme treatments conditions for removing bitter substances was investigated. The amount of nuringin and hesperidin weve 61.94 and 9.98 mg％ in Yuzu juice. When 3％ Amorepacific enzyme and Japanese naringinase were treated with the juice for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11 mg％ ; 8.43 and 0.06 mg％, respectively. The changes in Hunter color value of the juice were negligible by enzyme treatments. However, the redness was increased and lightness was decreased by the enzymes. When Yuzu-juice was treated with the enzymes, sensory scores were increased. The optimum amount of Amorepacific for reducing bitter taste was determined to 3％.
Keywords
Yuzu(Citrus junos); bitter substances; naringin; hesperidin; naringinase;
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