Making Grapefruit Juice Sweeter

Press, Volume CV, Issue 30960, 17 January 1966, Page 3

Making Grapefruit Juice Sweeter

“The Press’ 1 Special Service AUCKLAND, January 16. A pleasant-tasting juice can now be produced from New Zealand grapefruit as a result of studies by the Department of Scientific and Industrial Research.

Investigations at the fruit research division of the D.S.I.R. at Mt. Albert have shown that relatively simple processing can reduce bitterness in the fruit, which has been a major detraction. “The general criticism was

that most people found it too bitter,” said Mr G. Strachan, officer in charge of the project. “Our purpose was to use surplus grapefruit juice in the form of a palatable drink.”

The scientists found two substances caused the bitterness—a glucosite called naringin and a group of terpenes, one of which is limonin. “In the manufacture of the juice, we can reduce the naringin by use of an enzyme,” Mr Strachan said. “Another less bitter form of naringin is obtained.” Limonin, which is more of a problem, can be removed by a specific heat treatment. “The resulting juice has been acceptable to our own taste panels,” Mr Strachan said, “and the treatments do not seem to affect the general flavour.”

A factory at Kerikeri began canning grapefruit three years ago and recently another firm began marketing fresh juice.