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.
