ABSTRACT The high‐value utilization of Xanthoceras sorbifolium (X. sorbifolium) kernels is currently constrained by the presence of intense bitter compounds, primarily trigonelline. This study presents a novel, solvent‐based debittering process designed to achieve a synergistic balance between complete bitterness removal and the preservation of structural and nutritional integrity. Through systematic optimization of ethanol concentration, extraction time, and temperature, the process achieved a remarkable 93.5% reduction in trigonelline content (from 314.0 to 20.5 mg/kg), resulting in a bitterness score of zero. Crucially, the debittered kernels maintained their structural integrity with exceptional retention of key nutrients, including proteins (98.90%) and lipids (95.91%). Comparative analysis confirmed that the optimized process effectively eliminates bitterness while preserving the kernels' desirable sensory attributes and nutritional profile. These findings provide a robust and practical technical framework for the industrial‐scale processing and value‐added application of X. sorbifolium kernels in the food industry.
Chen et al. (Wed,) studied this question.