Physicochemical and Sensory Properties of Yuzu(Citrus junos) Treated with Enzyme Complex for Removing Bitter Substance

고미성분 제거를 위한 복합효소처리 후 유자의 이화학적 및 관능적 특성

  • Published : 2004.03.01

Abstract

To obtain basic data for utilizing Yuzu(Citrus junos) as row materials to industrial products, enzyme treatments conditions for removing bitter substances was investigated. The amount of nuringin and hesperidin weve 61.94 and 9.98 mg% in Yuzu juice. When 3% Amorepacific enzyme and Japanese naringinase were treated with the juice for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11 mg% ; 8.43 and 0.06 mg%, respectively. The changes in Hunter color value of the juice were negligible by enzyme treatments. However, the redness was increased and lightness was decreased by the enzymes. When Yuzu-juice was treated with the enzymes, sensory scores were increased. The optimum amount of Amorepacific for reducing bitter taste was determined to 3%.

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