Orange bitter taste

A colourless, clear and soft gel was obtained having a orange like taste and a slightly bitter after taste. 

This is obtained from the peel of the fruit of Citrus aurantium (var. dulcis) and is a golden-yellow liquid with an odour of oranges and a sweetish, aromatic taste. It contains limonene (about 90%), linalool, terpineol, nonyl alcohol, decyl aldehyde and esterified caprylic acid. If adulterated with bitter orange cal (q.v.), the latter is detectable by determinations of the sp. gr. at 15°, rotatory power and residue on evaporation (see Oil of Lemon) and by fractional distillation. 

This intense sweetener is made from grapefruit skins and it has a liquorice-like sweet taste. NHDC (9) has long been suggested as a potential intense sweetener but has only recently received legislative approvals. It is 900 times sweeter than sucrose, and chemically NHDC is the open chain analogue of neohesperedin a flavonone which occurs in Seville (bitter) oranges (Citrus aurantum). The dihydrochalcones are flavonoids which are ubiquitous in plants flavonones, chalcones and anthocyanins are also flavonoids. 

As a result of their sour and bitter taste, the fmits are rarely consumed. Mostly, they are cultivated for the production of peel oil. In Spain the fruit is additionally also used for producing bitter orange marmalade. Just like green mandarin oil and bergamot oil, this oil, therefore, constitutes a rather expensive citrus product, as it is not possible to distribute costs between oil and juice. 

Orange flower absolute Red-brown to dark brown liquid with an intense, warm flowery odor with bitter, herby-spicy tones and a bitter aromatic taste. Production Extraction with a suitable solvent (usually hexane) furnishes the concrete (yield 0.2%), ex-... 

Bitter orange oil Yellow to yellow-brown oil with an odor less aldehyde-like but more herby, more flowery-fresh than the sweet oil and a marked orange-like but dry bitter taste. 

Riboflavin forms fine yellow to orange-yeUow needles with a bitter taste from 2 N acetic acid, alcohol, water, or pyridine. It melts with decomposition at 278—279°C (darkens at ca 240°C). The solubihty of riboflavin in water is 10—13 mg/100 mL at 25—27.5°C, and in absolute ethanol 4.5 mg/100 mL at 27.5°C it is slightly soluble in amyl alcohol, cyclohexanol, benzyl alcohol, amyl acetate, and phenol, but insoluble in ether, chloroform, acetone, and benzene. It is very soluble in dilute alkah, but these solutions are unstable. Various polymorphic crystalline forms of riboflavin exhibit variations in physical properties. In aqueous nicotinamide solution at pH 5, solubihty increases from 0.1 to 2.5% as the nicotinamide concentration increases from 5 to 50% (9). 

Primaquine diphosphate orange-red or orange crystalline powder, odorless and has bitter taste, solution is acid to litmus. 

Riboflavin (E101). This is vitamin B2. Riboflavin can be extracted from yeast but is normally encountered as a nature identical substance. Unfortunately, riboflavin has an intensely bitter taste. The colour produced is an orange yellow. It is stable to acid but is unstable in water. Riboflavin is sometimes used for panned goods. 

Oral powder- The oral powder may be mixed with a small amount of water, milk, formula, soy formula, soy milk, or dietary supplement once mixed, the entire contents must be consumed in order to obtain the full dose. Acidic food or juice (eg, orange juice, apple juice, or apple sauce) are not recommended because of bitter taste. Do not reconstitute with water in its original container. Once mixed, store the oral powder for no more than 6 hours. May be refrigerated for up to 6 hours. 

There is one real, and bitter, problem associated with sodium lauryl sulfate. If you brush your teeth with an SLS-containing toothpaste and then drink orange juice, you may not like the taste. Oranges contain a fair bit of citric acid, which has both a bitter and a sour taste for some reason, sodium lauryl sulfate enhances the bitter taste and leaves the sour taste unaffected. 

BERGAMOT OIL. An essential oil, Brownish-yellow to green liquid, agreeable odor, bitter taste, produced from the nnd of the fruit of Citrus aurantium or C. bergamia, relatives of the orange and lemon, The small trees are cultivated in southern Europe. The oil is expressed from the skin of the small yellow fruits and sometimes is used as a scent for cosmetics. The oil also is used sometimes as a clearing agent in the preparation of material for microscopic examination. 

A number of other processes have become commonplace in the manufacture of fruit juices. For example, if oranges of the varieties Navel or Navellina are processed the juice becomes unpleasantly bitter because of the biochemical development of a glycoside, limonin. This substance can be partially or totally removed by the use of appropriate ion-exchange resins to yield a juice of acceptable taste. 

Fruit juices can be deacidified with a weak base anion-exchange resin. Removal of compounds which cause a bitter taste is a more popular application (26,27). It is accomplished with resins that have no ion-exchange fimctionality. In essence, they are similar to the copolymer intermediates used by resin manufacturers in the production of macroporous cation and anion exchangers. These products are called polymeric adsorbents. They are excellent for removal of limonin [1180-71-8] and naringin [1023647-2], the principal compounds responsible for bitterness in orange, lemon, and grapefruit juices. The adsorbents are regenerated with steam or alcohol. Decaffeination of coffee (qv) and tea (qv) is practiced with the same polymeric adsorbents (28). 

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