抄録
It was shown by Maier that bitter taste was connected with sweet and sour tastes. To investigate the change of citrus fruit's taste, Banpeiyu fleshes with and without segment membrane were frozen at - 20°C. Naringin content of freezed flesh increased during storage, espesially increased when frozen with segment membrane. Contents of sugar and acid in flesh showed no increase during freezing. By sensory test, increase of bitter and sour taste of frozen flesh were perceived at 1 % level of significance as compared with these of fresh one, and decrease of sweet taste was shown at 5 % level of significance. The effects of comparison and restraint were perceived among bitter, sour and sweet taste.
