Naringin sweetness

Chalcones and Pihydrochalcones. Chalcones and dihydro-chalcones are Intensely sweet compounds (39) that are effective in raising the threshold at which the bitterness of naringin and limonin is perceived (46). As illustrated in Figure 5, chalcones are easily formed fromTlavanone glycosides by the addition of alkali and dihydrochalcones are formed from hydrogenated chalcones. Like the flavanone neohesperidosides, the chalcones and dihydrochalcones vary in the intensity of their taste response. 

The alert panel supervisor will also come to know about each regular panelist s ability to detect the many off-flavors that could possibly occur in citrus products. Of primary concern, other than the common sweet and sour flavor attributes, are the panelists abilities to specifically identify (a) bitterness (naringin and/or limonin induced), (b) heated, processed or pumpout off-flavor, (c) excess peel oily, (d) excess and/or poor essency flavor, and (e) the following off-flavors cardboard, tallowy, castor oil, diacetyl or buttermilk, green or immature, overmature or stale fruit, and spoiled fruit. 

Flavonoid glycosides provide an excellent fingerprint for juices that are not subjected to extensive pretreatment to remove them. There are a large number of these compounds in citrus juice. Hesperidin and narirutin are typical of sweet orange, whereas naringin and neohesperidin can be used to... 

The presence of a free OH-group in position R or R is necessary for a sweet taste. Table 18.25 shows that the dihydrochalcone of naringin corresponds to saccharin in sweetness intensity, whereas the dihydrochalcone of neohesperidin is sweeter than saccharin by a factor of 20. Conversion of naringin to highly sweet neohesperidin dihydrochalcone (VII) is possible by al-... 

Dihydrochalcones prepared semi-synthetically by reduction of flavanones neohesperidin and naringin have an intensely sweet taste. Neohesperidin dihydrochalcone is used as a sweetener (see Section 11.3.2.1.2). 

A sweet taste is exhibited by some dihydrochalcones (see Section 9.4.2.6), which are obtained by the catalytic reduction of fiavanone glycosides neohesperidin and naringin, which contain bound... 

Both bitter and sweet orange peels exhibit numerous distinct pharmacological activities, including anti-inflammatory (due to flavonoids, especially naringin), antibacterial and antifungal (flavonoids and pectin), antihyper-cholesterolemic in humans and laboratory... 

Neohesperidin and naringin from bitter orange peel could serve as starting materials for the production of neohesperidin dihydro-chalcone (NHDHC) and naringin dihydro-chalcone (NDHC) both are sweeteners, with NDHC being as sweet as saccharin and NHDHC 20 times more so. 

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