Citrus Peel Liquid Composition for Beverage Aroma
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Solution Overview
Problem
Citrus fruit juices with strong bitter taste limit the amount of juice usable in drinks, leading to compromised aroma reproduction and potential loss of aroma components, while essential oils from citrus peels deteriorate quickly when added to juice, resulting in low aroma strength and freshness.
Innovation Solution
A liquid composition is developed with essential oils from citrus peels, controlled limonin and rutin concentrations, and adjusted acidity, where the peel is processed to remove the super surface layer without rupturing oil sacs, maintaining aroma components and reducing bitterness, with a rutin to limonin ratio of 1 or less and acidity of 2.0% or less.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If citrus juice with strong bitter taste is used in drinks, then the natural fruit flavor is reproduced, but the amount of juice that can be used is limited
Solution Approach 1:
The invention extracts and removes the super surface layer of the citrus peel which contains high concentrations of rutin and bitter components, while preserving the essential oil-containing inner peel. This selective removal allows utilization of larger amounts of citrus material in drinks without excessive bitterness.
Solution Approach 2:
The invention applies different quality requirements to different parts of the citrus peel. The super surface layer is removed due to its high rutin content causing bitterness, while the inner peel is retained for its essential oil content providing aroma. This local differentiation resolves the contradiction between flavor reproduction and bitterness control.
2Object-affected harmful factors
If bitter components are removed from fruit juice, then bitterness is reduced, but aroma components may also be lost
Solution Approach 1:
The invention selectively extracts and removes only the super surface layer containing rutin and bitter components through slicing, while preserving the essential oil-containing inner peel. This selective extraction reduces bitterness while maintaining aroma components in the resulting liquid composition.
3Illumination intensity
If essential oils from citrus peels are added to fruit juice, then aroma strength is increased, but the essential oils deteriorate quickly
Solution Approach 1:
The invention changes the chemical composition parameters of the liquid medium by controlling rutin concentration and acidity. By reducing rutin to specific low levels and maintaining acidity at 2.0% or less, the invention creates a stable environment that prevents rapid deterioration of essential oils, thereby extending aroma freshness duration while maintaining aroma strength.
4Object-affected harmful factors
If the peel is processed to remove bitterness, then the liquid composition becomes suitable for drinks, but the processing complexity increases
Solution Approach 1:
The invention segments the citrus peel into two distinct parts: the super surface layer to be removed and the inner peel to be retained. This simple binary segmentation achieves bitterness reduction through a single slicing operation without requiring complex multi-step processing, thereby resolving the contradiction between bitterness removal and processing simplicity.
Data Source
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Figure 3
AI summary
A liquid composition including 0.2-3.5 vol% of a pericarp essential oil, including 10-300 mg/kg/Acid of limonin, including 10-50 mg/kg/Acid of rutin, having an acidity of 2.0% or less, and being suitable for blending in a beverage. Preferably, the pericarp essential oil, the limonin, and the rutin are derived from citrus fruit, and the liquid composition is preferably obtained using the pericarp of a citrus fruit from which the outermost layer is removed to a degree that oil glands are not broken.