摘要：This study was undertaken to investigate debittering of grapefruit juices from Marsh Seedless and Rio Red varieties. Debittering was carried out with different naringinase concentrations (0.25, 0.50, 0.75 and 1.00 g/L) at different temperatures (25, 35 and 40oC). Increasing naringinase concentration and temperature resulted in a higher naringin reduction. In both varieties, the highest naringin reduction was obtained with 1 g/L naringinase at 40oC for 6 h. The results from organoleptic evaluation showed that the panellists were able to distinguish the control samples from the enzyme-treated samples.
关键词：Debittering; naringin; naringinase; grapefruit juice
