ORANGE BITTER AND

My Martini Rossi Rosso was tinted ruby, a novel touch, and not sweet as you might expect. It is a martini with a mind of its own. Slightly bitter, widi traces of orange blossom and spice, die cocktail has what film and fashion agents call unconventional beauty. ... 

In a shaker filled with ice, shake the vodka and sweet vermouth. Strain into a chilled martini glass. Add a healthy dash of orange bitters. Garnish with orange twist. 

Methyl anthranilate 172 (Structure 4.51) is found in the oils of sweet orange, lemon, mandarin, bergamot, neroli and ylang-ylang oils and jasmine and tuberose absolutes. Methyl N-methyl anthranilate 173 is the main constituent of mandarin petit grain oil, and occurs also in bitter orange, mandarin and rue oils. 

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. 

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). 

While most of the limonoids of Citrus have been isolated from seeds, several occur in detectable amounts in other parts of the fruit. Minor amounts of deacetylnomilin, nomilin, obacunone, de-acetylnomilinic acid and nomilinic acid were identified in extracts of navel orange peel (37). 17-Dehydrolimonoate A-ring lactone was isolated from peel and juice of navel oranges (38) and nomilin has been reported to occur in grapefruit juice and juice vesicles (39). The only Citrus limonoids known to be bitter are limonin, VI, XII, obacunoic acid and IX (3). 

Several postharvest treatments to citrus fruits have been tested in an effort to improve the quality of the extracted juice. Bruemmer and Roe subjected citrus fruits to anaerobic conditions for periods of 20 to 32 hours at 32.2 to 43°C (228, 229). This treatment reduced the titratable acidity and increased the Brix-acid ratio by about 10%. The decrease in acidity was accompanied, however, by a 20-fold increase in ethanol (229). Since the soluble solids-acid ratio is a major criterion of citrus juice quality, this procedure, if perfected, could allow earlier harvesting of fruit and a more consistent supply of fruit during the processing season. Bitterness of products from navel oranges, lemons, and grapefruit is related to limonin content. A 3-hour treatment of fruit with 20 ul ethylene/1 of air lowered the limonin content, reduced bitterness, and the juice was judged more palatable than juice from untreated fruit (230). 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

The RIFM Expert Panel reviewed the critical effect data for orange peel oil, bitter, and recommended that the skin contact level should change to 1.25%, incorporating a 5 fold uncertainty factor. 

Most of the bitter glucosides are in the albedo and segment membranes so that commercial production of grapefruit juice without removal of naringin is possible. Production of juice from natsudaidai oranges 180) and restoration of the pink color to pink grapefruit juice by addition of pulp 181) require debittering. 

Evers et al. revealed that (-)-3-carene can be used for the identification of sweet orange oil because this enantiomer has only been found in traces in bitter orange oil and is not present in lemon and mandarin oil [34]. 

Lautenbacher L. Neohesperidin DC (PhEur) an exceptional sweetener from Spanish bitter oranges—application and approval in finished... 

Typical bitter grapefruit note which resembles both bitter and sweet orange. Additionally, the peel oil is characterised as a peel-like, pronounced, watery, juicy, greenish citrus note. 

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