FIELD: food industry.
SUBSTANCE: method involves regulation of concentration of a compound chosen from the group consisting of limonin, isolimonin, nomilin and their mixtures in juice to a concentration of the said compound bitter taste level. Additionally, according to the method, one may optionally regulate Brix/acid ratio in the juice for reduction of the compound concentration or regulation of the concentration of polymethoxylated flavones in the juice to a level below heir bitter taste threshold level.
EFFECT: fruit juice or treated juice having less bitter taste than untreated fruit juice, each of them containing a compound chosen from the group consisting of limonin, isolimonin, nomilin and their mixtures in a concentration below the said compound bitter taste threshold level.
20 cl, 8 dwg, 2 tbl, 5 ex
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