Some factors affecting sensory thresholds and relative bitterness of limonin and naringin

Abstract

AbstractEquivalent sweetness to varying levels of sucrose was determined for naringin dihydrochalcone (ND), neohesperidin dihydrochalcone (NHD), hesperetin dihydrochalcone glucoside (HDG) and aspartylphenylalanine methyl ester (AP). The effect of sucrose and these compounds at equivalent sweetness levels on thresholds of limonin and naringin was determined. HDG was the most effective compound and sucrose the least effective in raising the threshold or suppressing bitterness of both limonin and naringin. At 1% sucrose equivalence, limonin thresholds were increased 0,40, 150 and 220% for sucrose, NHD, AP and HDG, respectively. At 5% sucrose equivalence, naringin thresholds were increased 80, 90, 145 and 180% by AP, sucrose, NHD and HDG, respectively.