Bitterness in Citrus Fruits: Approaches to Quantify and Reduce the Bitterness

Citrus-based food industry has expanded more rapidly and such dominancy in food processing sector is attributed to the exceptional nutritional value and abundance of natural bioactive compounds found in citrus fruits. These compounds possess significant biological activities, including anti-oxidative, anti-inflammatory, and anti-carcinogenic properties. The distinct flavor and potential health benefits offered by citrus bioactive compounds serve as compelling factors behind the popularity and growth of the citrus food industry. However, bitterness is the major issue faced by fruit processing industries since it decreases the shelf life and consumer acceptability. This book chapter focuses on many aspects of the bitterness in citrus fruits. The tone is set for this purpose by outlining the biochemical features of the two principal bitterness components including naringin and limonin, which causes acute bitterness and delayed bitterness, respectively. A detailed explanation of chemical structures along with enzymes involved in their catabolic and anabolic pathways have been elucidated. This chapter also discussed the methodologies to be followed for quantifying bitterness-causing compounds. Finally, numerous strategies including physicochemical and biotechnology approaches have been thoroughly explored and discussed in order to minimize bitterness in citrus fruits.