EFFECTS OF DEBITTERING ON GRAPEFRUIT JUICE ACCEPTANCE

This study was conducted to assess the acceptance of grapefruit juice which has undergone a debittering process. The sensory effect of debit tering and the sensory attributes of sourness, sweetness, bitterness, and aftertaste were appraised, and the correlation between chemical an d sensory analyses of the debittered juice were identified. The effect of added grapefruit flavor on perception of sweetness and sourness wa s statistically significant. Both the level of bitterness and storage duration of grapefruit were shown to influence the way judges perceive d bitterness and sweetness. Storage study showed no difference in afte rtaste, which may increase consumers buying interest in debittered jui ce with a high level of bitterness (450 ppm).