4-Hydroxyflavanones Mask Bitterness in Citrus Juice
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Solution Overview
Problem
Citrus fruit products, particularly orange juice, often exhibit unpleasantly high levels of sourness and bitterness due to fruit infections like Huanglongbing, which existing methods struggle to address without compromising flavor profiles or adding prohibited sugars.
Innovation Solution
Incorporating specific concentrations of 4-hydroxyflavanones, such as naringenin, eriodictyol, and homoeriodictyol, naturally occurring in citrus fruits, to reduce perceived acidity and bitterness while enhancing sweetness, even at low concentrations, without altering the pH value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If cane sugar or fructose is added to reduce sourness and bitterness, then the taste is improved, but regulatory restrictions prohibit this method in many applications
Solution Approach 1:
The patent uses naturally occurring 4-hydroxyflavanones (naringenin, eriodictyol, homoeriodictyol) that are already present in citrus fruits at low concentrations. These natural compounds serve as a regulatory-compliant alternative to prohibited sugars, effectively masking sour and bitter tastes without violating food regulations. The compounds are added in small amounts (5-500 ppm) to achieve taste improvement while maintaining regulatory compliance across various food applications.
2Object-affected harmful factors
If existing methods are used to reduce bitter and sour taste, then taste improvement is achieved, but loss of other ingredients or shift in aroma profile occurs
Solution Approach 1:
The patent selectively targets and masks only the unpleasant bitter and sour taste components while preserving the overall citrus aroma profile and other desirable flavor characteristics. The 4-hydroxyflavanones specifically interact with bitter and sour taste receptors, providing localized taste modification without affecting the global flavor composition or aroma profile of the citrus product.
3Object-affected harmful factors
If 4-hydroxyflavanones are added to reduce sourness and bitterness, then the taste profile is improved, but the compounds are naturally present only in low concentrations in citrus fruits
Solution Approach 1:
The patent utilizes the natural compounds naringenin, eriodictyol, and homoeriodictyol (4-hydroxyflavanones) which occur naturally in citrus fruits but at concentrations too low to effectively mask bitter and sour tastes. By adding these compounds in enhanced concentrations (5-500 ppm, significantly higher than natural occurrence), the patent achieves effective taste modification while maintaining the natural identity and regulatory compliance of the product.
Data Source
AI summary
The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a).