Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Adsorption of Limonoid in Banpeiyu Juice with Polyamide C-200 and Cellulose Acetate
Toshiko MorishitaReiko Wada
Author information
JOURNAL FREE ACCESS

1987 Volume 20 Issue 1 Pages 49-53

Details
Abstract
By use of an appropriate adsorbent, i. e., Polyamide C-200 and Cellulose Acetate the bitter principles (limonoids) could be removed from banpeiyu juice. Polyamide C-200 removed about 62%1imonin and 69% nomilin, and Cellulose Acetate removed about 48% limonin and 85% nomilin when contacted for 30 min. with stirring at the rate of 2g (dry wt. ) of adsorbent per 100ml of juice at 40°C.
Experienced taste panelists were able to distinguish between the nontreated and adsorbenttreated juices on the basis of bitterness. The panelists indicated a perference for the Cellulose Acetate treated juice. A correlation is found between the results of the measurement and the sensory test.
Content from these authors
© The Japan Society Cookery Science
Previous article Next article
feedback
Top