Citrus Juice Bitterness Control via Selective Compound Extraction
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Solution Overview
Problem
Citrus fruit juices often exhibit undesirable flavor characteristics such as bitterness, acidity, astringency, and inconsistency, which affect consumer preference and perception of freshness, with existing methods failing to satisfactorily control these issues.
Innovation Solution
The control of bitterness, astringency, acidity, and sweetness in citrus juices is achieved by managing the concentrations of key bitter and astringent compounds, as well as sugar levels, through processing techniques like ion exchange, distillation, or reverse osmosis, and blending different juices to maintain optimal flavor profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional processing methods are used to preserve natural flavor, then freshness is maintained, but bitterness and astringency increase
Solution Approach 1:
The patent extracts and removes specific bitter and astringent compounds (limonin, nomilin, polymethoxylated flavones) from citrus juice using selective processing methods such as activated carbon adsorption, resin adsorption, or enzymatic degradation, while preserving the fresh flavor characteristics of the juice
Solution Approach 2:
The patent changes the concentration parameters of specific compounds by controlling the degree of removal through processed methods, achieving optimal balance between freshness perception and reduction of bitter/astringent notes by adjusting processing intensity and conditions
2Object-affected harmful factors
If bitter compounds are removed to reduce bitterness, then consumer acceptance improves, but freshness perception may be compromised
Solution Approach 1:
The patent selectively extracts only the bitter and astringent compounds (limonin, nomilin, PMFs) while leaving other freshness-related compounds intact, achieving bitterness reduction without compromising freshness perception
Solution Approach 2:
The patent applies selective removal targeted at specific compounds responsible for bitterness and astringency, rather than general removal of all compounds, preserving the local quality of freshness characteristics while eliminating undesirable traits
3Stability of the object's composition
If juice consistency is maintained throughout the season, then quality reliability improves, but natural flavor variations are lost
Solution Approach 1:
The patent adjusts the concentration parameters of bitter and astringent compounds through controlled processing to maintain consistent flavor quality across different seasonal variations, while allowing natural variation in other flavor components to preserve authenticity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for the creation of citrus juices with balanced flavor characteristics that consumers find pleasing, reducing bitterness and acidity while enhancing freshness perception, thus improving consumer satisfaction.
Implementation Method 1
processing techniques like ion exchange, distillation, or reverse osmosis
Implementation Method 2
processing techniques like ion exchange, distillation, or reverse osmosis
Implementation Method 3
processing techniques like ion exchange, distillation, or reverse osmosis
Data Source
AI summary
Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.