Development of a Novel Debittering Process for Xanthoceras sorbifolium Kernels to Preserve High Nutrition and Superior Flavor

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.