抄録
in order to know the effect of hardness and temperature on the quality of bitter taste of juice, we prepared agar gels with grapefruit juice. They were prepared as follows: Sample 1-A: the juice was held at 10°C,35°C and 60°C; sample 1-B: the 1% agar gel with grapefruit juice was prepared and held at 10°C,35°C and 60°C; sample 2-A: juice and 1% agar gel were compared at 35°C; sample 2-B: 0.5% 1.0%and 1.5% agar gels were prepared and compared at 35°C.
The following results were obtained by chemical analysis and sensory evaluation. In the fresh juice of grapefruit,47.5 mg% of naringin,10.0 ppm of limonin,6.0 ppm of nomilin,1.44% of organic acid,9.2% of sugar and 90 mg% of reducing sugar were detected. The bitterness of the juice and the agar gel held at 60°C was significantly stronger than that held at 10°C. It was not affected by changes of the concentration, or the hardness of the agar gels.
